Thai-Style Marinated Steak
1/4 cup rice wine vinegar
1/4 cup fresh lime juice
1/4 cup dark toasted sesame oil
1/4 cup soy sauce
Asian chili sauce, to taste; see tip
2 tbsp. chopped fresh ginger
2 tbsp. chopped scallions, white and green parts
2 or 3 cloves garlic, chopped
2 or 3 tbsp. chopped fresh cilantro, plus extra for garnish
Salt , to taste
Pepper, to taste
3 (16–18 oz.) Hanger Steaks
Vegetable oil cooking spray
1. Whisk together all the ingredients except the steak and cilantro used for garnish in a shallow glass or ceramic dish. Put the steak in the marinade, turning several times to coat. Cover and refrigerate for at least 1 hour and as long as 8 hours, letting the meat come to room temperature before grilling.
2. Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until moderately hot to hot.
3. Lift the steak from the dish, letting the marinade drip back into the dish. Grill the meat for 6 or 7 minutes, brushing several times with the marinade during the first 5 minutes of grilling. (The oil in the marinade may cause flare-ups.) Turn the steak and grill for 6 to 7 minutes longer for medium-rare, or until it is cooked to the desired degree of doneness.
4. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Serve garnished with cilantro.
Tonight I’m serving with grilled Veggies ( using the same marinade, and a Thai cucumber salad.