California-Thai Flank Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic California-Thai Flank Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing California-Thai Flank Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup rice wine
• 1/4 cup fresh lime juice
• 2 tablespoons dark sesame oil
• 1/2 small red onion, chopped
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 3 tablespoons sliced lemon grass
• 3 tablespoons crushed peanuts
• 3 tablespoons chile paste
• 1 tablespoon ground coriander
• 1/2 teaspoon garlic salt
• 2 pounds flank steak

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil

Step 2: Technique & Execution

Stir in onion, basil, mint, lemon grass and crushed peanuts

Step 3: Technique & Execution

Season with chile paste, coriander and garlic salt

Step 4: Technique & Execution

Layer flank steak with marinade

Step 5: Technique & Execution

Refrigerate 6 hours or overnight

Step 6: Technique & Execution

Preheat an outdoor grill for medium high heat, and lightly oil grate