epicurious
Grilled Steak With Spicy Peanut Dressing
Grilled flank steak is served with a spicy-salty dressing of lime juice, fish sauce, and garlic before getting topped with chopped peanuts and plenty of herbs.
👥 6 Servings⏱️ Prep & Cook: 45 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●cutting board
📝 Preparation Steps
1
Whisk together 3 garlic cloves, finely grated, ½ cup fresh lime juice, ½ cup (100 g) sugar, ⅓ cup creamy peanut butter, and ¼ cup fish sauce in a medium bowl until sugar is dissolved and dressing is smooth. Stir in 2 Fresno chiles, thinly sliced, and set aside.
Fresno chiles, thinly sliced2
2
Using a meat mallet or the bottom of a heavy pot, pound 2–2½ lb. flank steak to an even ½" thick. Using a large fork, prick meat all over on both sides. Season with kosher salt. Place steak in a resealable plastic bag and add half of reserved dressing. Cover and chill remaining dressing until ready to serve. Close bag and let steak chill at least ⏱️ 1 hour and up to ⏱️ 12 hours.
–2½ lb. flank steak2Kosher salt
3
Prepare a grill for high heat; oil grate with vegetable oil. Grill steak, turning halfway through to create char marks on both sides, until medium-rare (an instant-read thermometer inserted into the thickest part should register 125°), 8–⏱️ 10 minutes. (Flank steak can be rather thin, so getting a good read from a thermometer can be tricky. As a backup, poke it with your finger; it should feel as firm as your palm.) Transfer steak to a cutting board and let rest at least ⏱️ 15 minutes and up to ⏱️ 30 minutes.
Vegetable oil (for grill)
4
Cut steak in half lengthwise, then slice against the grain as thinly as possible. Arrange on a rimmed platter; pour reserved dressing over. Top with ¼ cup finely chopped salted, roasted peanuts and mint leaves and/or thinly sliced scallions.
Mint leaves and/or thinly sliced scallions (for topping)
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