-
MAKE IT YOURSELF: FLANK STEAK
INGREDIENTS
800g flank steak (below) 50g fresh coriander, roots attached
3 to 4 bird's eye chillies
3 to 4 large cloves garlic
3 stalks lemongrass, white lower part only
Zest and juice of one large lime
4 Tbs fish sauce
1 Tbs Thai palm sugar, soft brown sugar or honey
2 tsp grapeseed or peanut oil
For the dipping sauce
25g fresh coriander leaves
1 large clove garlic
2 bird's eye chillies or to taste
Zest and juice of two large limes
2 Tbs fish sauce
Thai palm sugar, soft brown sugar or honey to taste
METHOD
1. Rinse the steak under running water, pat very dry with paper towels and place in a resealable plastic bag.
2. Roughly chop up the coriander, including the roots; chillies and garlic. Place in a blender or food processor. Discard the first layer and root end of the lemongrass and slice what is left crosswise into thin rounds. Add to the blender or food processor. Add the lime zest and juice, fish sauce and palm sugar. Whiz up the mixture until it becomes a wet paste.
3. Pour the marinade into the resealable bag with the steak, press the bag to remove the air and seal it. Massage it to distribute the marinade evenly over the meat. Refrigerate for at least four hours and no more than eight hours.
4. About 45 minutes before cooking, remove the steak from the fridge. Scrape off as much of the marinade as possible, pat the meat dry with paper towels and place on a large plate. Let sit at room temperature for 30 to 40 minutes.
5. In the meantime, make the dipping sauce. Chop the coriander leaves, finely chop the garlic and slice the chillies. Place in a small bowl. Add the lime zest and juice, and fish sauce. Stir together. Have a taste and add Thai palm sugar to taste. Let sit at room temperature.
6. Place a grill pan, a cast-iron pan or a heavy- bottomed frying pan over medium heat for four to five minutes.
7. If your pan is not large enough to fit in the whole steak, cut the steak in half crosswise and cook one piece at a time. Rub the oil over the steak.
8. Place the steak in the pan. Cook 31/2 minutes. Do not move it. After 31/2 minutes, flip it over to the other side with tongs and cook another 31/2 minutes. This will get the steak to medium-rare. Do not cook the steak for more than four minutes on each side.
9. Rest the steak on a large plate, loosely covered with foil, for 15 to 20 minutes.
10. Slice the steak against the grain, which is to say, crosswise. Place on a serving platter and serve immediately with the dipping sauce.
Serves four