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California-Thai Flank Steak

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Adjust Servings:
2 lbs. flank steak
2 tbsp soy sauce
1 tbsp rice vinegar
1 ½ tbsp fresh lime juice
2 tbsp fish sauce
2 tbsp sesame oil
1 tbsp honey
3 tbsp lemongrass - chopped
1 tbsp red onion - chopped
2 tbsp fresh basil - chopped
2 tbsp fresh mint - chopped
2 tbsp peanuts - crushed
1 tsp red pepper flakes
2 tbsp chili paste
½ inch piece of ginger – peeled and crushed
½ tsp garlic salt

Nutritional information

51.1 g
290.95 g
127.66 g
4618 mg
808 mg

California-Thai Flank Steak

  • Non Veg
  • 30 mins
  • Serves 4
  • Easy


How to make California-Thai Flank Steak

  • Combine soy sauce, fish sauce, rice vinegar, lime juice, sesame oil, and honey in a large bowl. Add chopped lemongrass, red onion, basil, mint, crushed peanuts, and chopped ginger. Mix well. Now add the red pepper, garlic salt and chili paste to the bowl. Mix all ingredients together.
  • Place flank steak in a deep dish and pour the prepared marinade on it. Refrigerate for 6 hours.
  • Preheat the grill for 10 minutes at medium-high. Remove the steak from the refrigerator and let it stand for 6 minutes.
  • Grill the steak for 5 minutes, flip, and again cook for 5 minutes.
  • Remove from the flame and transfer to a platter. Carve against the grain.


Did you know the word ‘steak’ is believed to have come from an old Norse or Saxon word, “steik”? The word means “meat on a stick”. However, steak nowadays is a slice of meat cut for roasting, grilling or frying. There are sixteen different primary cuts of steak which range from Sirloin to Rib.

The costliest steak in the world is the A5 kobe strip steak.  A single steak can cost more than $700. The cows which are the source of this meat are bred solely for perfect marbling, that is, the way fat is placed around the muscle. This saturated fat is healthy and the steak is heavenly. The “wagyu” steak produced by these cows is the best steak in the world!

Ava Murphy

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