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Lime-marinated flank steak

Ingredients for 6 portions

  • 3 garlic cloves, crushed
  • 60 ml of Thai fish sauce
  • 100 ml of Kikkoman naturally brewed soy sauce
  • 5 limes, juiced
  • 125 ml of water
  • 50 g of caster sugar
  • 0.5 tsp. of dried chilli flakes
  • 1 kg of whole piece beef flank steak


Preparation time: 30 mins

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.