Flat Iron Steak with Thai Flavors: What's on the Grill #288

I happen to love Thai food, and of course, I love steak. How do you make these two loves better? Put them together. Although I'm not a huge lover of marinades, when done right, and more importantly, for the right amount of time, they work really well. Mix in fresh ingredients and an inexpensive, yet great tasting flat iron steak and you have the making of an epic dinner.

Flat Iron Steak wit Thai Flavors

Adapted from Williams-Sonoma Essential of Grilling

6 T fresh lime juice

3 T fish sauce

3 T hoisin sauce

3 T hot-chili sauce

3 T freshly grated ginger

1 t grated lime zest

1 flatiron steak

Mix the ingredients together in a small bowl. I love to marinade with my vacuum sealer. However, it is just as easy to use a gallon size Ziplock bag. Place the marinade and meat together in a vessel of your choosing and allow to sit in the refrigerator from anywhere to 4 to 8 hours.

After the meat has marinated, prepare the grill for direct high heat.

Grill the steak over direct heat, for approximately 4 minutes. Flip. Continue to cook another 4 to 5 minutes, or until the internal temp reaches 125 F.

Looking for vegetables? Try bok choy and asparagus. Both are easy to grill. In fact, they need no more than a little olive oil with salt and pepper. Grill each for about 6 minutes. Just watch for flare-ups.

I love flat iron with a simple rub. I now love it with Thai, too.