Lime-marinated flank steak
Chef Martin Wishart drenches flank steak overnight in an Asian-inspired marinade, making it beautifully flavoured and tender. Cook on the barbecue the next day and serve with a crunchy salad
- Cooking Time30 mins
- 3 garlic cloves, crushed
- 60ml of Thai fish sauce
- 100ml of Kikkoman soy sauce
- 5 limes, juiced
- 50g of caster sugar
- 0.5 tsp of dried chilli flakes
- 1kg of whole piece beef flank steak
Put the garlic, fish sauce, soy sauce, lime juice, water, caster sugar and chilli flakes in a bowl and whisk together.
Place the beef in a dish and cover with the marinade, making sure the meat is covered on both sides. Marinate for 24 hours, turning the meat from time to time.
The next day, pre-heat the barbecue until very hot. Remove the beef from the marinade, pat it dry with kitchen towel, then place it on the grill. Cook for three to four minutes on each side for a medium-rare finish.
The beef will colour fairly quickly due to the sugar and soy sauce. As ever, the cooking time will vary depending on the thickness of the steak and the temperature of the barbecue.
Allow the steak to rest for a few minutes, then slice it thinly against the grain of the flesh and serve immediately with accompanying side dishes such as spicy aubergine salad, Japanese coleslaw salad, crunchy fennel salad and Puy lentils with Dijon mustard vinaigrette.