During the summer I love recipes where the prep is done ahead of time, then just pull it out at meal time and with minimum effort supper is on the table. With this recipe from Thai Kitchen you can put the steaks in the fridge to marinate early in the day, then just pull them out when it’s time to grill and be ready to eat in less than 30 minutes.

Roasted Red Chili Flank Steak
Prep Time: 5 minutes
Refrigerate: 30 minutes
Cook Time: 16 minutes

Ingredients
2 tablespoons Thai Kitchen® Roasted Red Chili Paste
2 tablespoons vegetable oil
1 tablespoon black peppercorns, crushed
1 tablespoon cumin seed, crushed
1 teaspoon coarse sea salt
1 1/2 pounds flank steak

Mix chili paste, oil, peppercorns, cumin seed and sea salt in small bowl. Coat steak evenly on both sides with mixture.

Refrigerate 30 minutes or longer for extra flavor.

Broil or grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Cut steak across the grain into thin slices.

Makes 6 servings.

Post from: Blisstree

Roasted Red Chili Flank Steak