Ingredients

2 lbs flank steak
¼ cup chili-garlic sauce or Sambal Oelek,
a fiery chili sauce
¼ cup fish sauce
1 tbsp sesame oil
1 tbsp Derlea Minced Ginger
1 tsp Derlea Garlic Purée
1 lime, cut in half
¼ cup chopped fresh coriander

Cooking Directions

1. Place steak in a resealable plastic bag or dish just large enough to hold it snugly, folding in half if necessary.
2. Whisk chili-garlic sauce with fish sauce, oil, Derlea Ginger and Derlea Garlic in a small mixing bowl.
3. Pour over steak until evenly coated. Seal bag or cover dish with plastic wrap and refrigerate at least 3 to 4 hours, but preferably overnight for best flavor, turning steak once.
4. When ready to barbecue, oil grill and preheat barbecue.
5. Discard marinade and grill steak over the hottest part of the barbecue until seared and browned, about 5 to 6 minutes for medium-rare.

Flank steak cooked beyond medium tends to be tough.

6. Remove steak from barbecue to a cutting board. Squeeze lime juice overtop.
7. Let sit for 5 minutes then scatter with coriander. Thinly slice the meat across the grain.
8. Serve with rice pilaf or wrapped in warm tortillas topped with a dab of sour cream.

Prep. Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4-6