Firecracker Flank Steak
Author: Chef Alli
- 1 ½ lbs. flank steak tenderized once
- 1/8 cup peanut oil
- 1/8 cup white wine
- 1/8 cup creamy peanut butter
- 1/8 cup rice wine vinegar
- ½ tsp. ground ginger
- ½ tsp. red pepper flakes
- 2 tsp. sesame oil
- 2 Tbs. soy sauce
- 2 tsp. curry powder
In a large mixing bowl, combine all ingredients except flank steak; pour into a large freezer bag and add flank steak; seal and let steak marinate overnight. Remove from marinade and grill on oiled, preheated grill over medium-high heat until internal temperature reaches 140 degrees, approx. 10-12 minutes per side, turning half way through grilling time. Remove from grill and tent with foil; let steak rest for 10 minutes. To serve, slice across the grain on the bias into thin slices. In a small sauce pan, boil marinade at full rolling boil for 2 minutes; drizzle slices with sauce to serve.