Best 4 California Thai Flank Steak Recipes

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Embark on a culinary journey to the vibrant streets of California, where East meets West in a harmonious blend of flavors. California Thai Flank Steak, a dish that embodies this fusion, tantalizes taste buds with its tender, marinated flank steak infused with bold Thai spices and the zest of citrus. This delectable entrée is complemented by a refreshing Thai cucumber salad, adding a crisp and tangy contrast. For a side dish that bursts with color and crunch, try the vibrant Thai Rainbow Salad, featuring an array of fresh vegetables tossed in a zesty dressing. And to satisfy your sweet cravings, indulge in the irresistible Thai Mango Sticky Rice, a dessert that combines the tropical sweetness of ripe mangoes with the comforting warmth of glutinous rice. Prepare to be captivated by the harmonious blend of sweet, sour, and spicy flavors that define California Thai cuisine.

Here are our top 4 tried and tested recipes!

THAI BEEF WITH PEPPERS



Thai Beef with Peppers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 16

1 package pad Thai rice noodles or linguine
1/2 cup low-sodium soy sauce
3 tablespoons sherry
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1 tablespoon minced fresh ginger
1 teaspoon red chili paste or a few dashes red chili oil
2 cloves garlic, minced
1 lime, halved
1 pound flank steak, sliced very thin against the grain
2 tablespoons vegetable oil
1 medium yellow onion, sliced
1 red bell pepper, cored and sliced into rings
1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
Fresh basil leaves, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • Cook the noodles according to the package directions.
  • In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
  • Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.
  • Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce.
  • Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.

THAI-STYLE MARINATED FLANK STEAK AND HERB SALAD RECIPE



Thai-Style Marinated Flank Steak and Herb Salad Recipe image

[Photographs: J. Kenji Lopez-Alt] My absolute favorite way to marinate flank steak is with a sweet and spicy Thai-style sauce. I make mine with palm sugar (brown sugar will do fine), dried Thai chile flakes, fish sauce, garlic, and lime...

Provided by J. Kenji López-Alt

Categories     Entree     Salads

Time 1h30m

Yield 8

Number Of Ingredients 16

For the Marinade:
1/2 cup palm sugar or brown sugar
1/4 cup water
3 tablespoons fish sauce
1/3 cup lime juice
2 cloves garlic, grated on a microplane zester
1 tablespoon Thai chili powder (or red chili flakes)
1/4 cup vegetable oil
1 whole flank steak, about 2 pounds (see note)
For the Salad:
1/2 cup loosely packed mint leaves
1/2 cup loosely packed cilantro leaves
1 small bunch chives, cut into 1 1/2-inch segments
1/2 cup loosely packed basil
4 shallots, thinly sliced
1 to 2 cups mung bean sprouts

Steps:

  • Combine water and sugar in a small saucepan and heat over medium heat until completely dissolved. Transfer to a small bowl, add fish sauce, lime juice, garlic, and chile powder and stir to combine. Transfer half to a small container and reserve until step 4. Add oil to remaining half and whisk to combine. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.
  • Remove steak from marinade and pat dry with paper towels. Light one chimney full of charcoal and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving other half empty. Put cooking grate in place, cover, and allow grill to preheat for 5 minutes. Clean and oil grilling grate , then place flank steak over hot side of grill, cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until center of steak registers 125°F (52°C) on an instant-read thermometer for medium-rare, or 135°F (57°C) for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes. Proceed to step 4.
  • Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 125°F for medium-rare or 135°F for medium, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes.
  • Thinly slice beef against the grain and transfer to a large bowl. Add herbs, shallots, bean sprouts, and reserved marinade, and toss to combine. Serve immediately.

Nutrition Facts : Calories 360 kcal, Carbohydrate 20 g, Cholesterol 90 mg, Fiber 1 g, Protein 33 g, SaturatedFat 4 g, Sodium 600 mg, Sugar 16 g, Fat 16 g, ServingSize serves 6 to 8, UnsaturatedFat 0 g

GRILLED THAI CURRY BEEF ROLL



Grilled Thai Curry Beef Roll image

Slicing this rolled flank steak -- stuffed with a rainbow of fresh cilantro, tomato and scallion -- reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

3 tablespoons seasoned rice vinegar
3 tablespoons lime juice
3 tablespoons fish sauce
2 teaspoons toasted sesame oil
1 clove garlic, minced
One 1-inch piece ginger, peeled and minced
1 Fresno chile, chopped
1 serrano chile, thinly sliced
2 medium carrots, cut into 3-inch lengths and julienned
2 small cucumbers, cut into 3-inch lengths and julienned
One 8-ounce package thin rice noodles
One 1 1/2-pound flank steak
1 tablespoon Thai red curry paste
Kosher salt and freshly ground black pepper
1/4 cup salted roasted peanuts, crushed, plus more for topping
1 bunch fresh cilantro leaves, plus more for topping
1 bunch scallions, white and green parts separated
1 pint cherry tomatoes, halved
2 heads Boston lettuce, leaves separated

Steps:

  • For the rice noodles: In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.
  • Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
  • For the flank steak: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  • Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have 1 long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Cover the steak with the curry paste and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
  • Put the steak on direct heat and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to indirect heat, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
  • Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side.

HOLLYWOOD THAI BEEF SALAD



Hollywood Thai Beef Salad image

Provided by David Linville

Categories     Blender     Leafy Green     Herb     Mushroom     Tomato     Marinate     Grapefruit     Lime     Steak     Healthy     Honey     Soy Sauce     Self

Yield Makes 2 servings

Number Of Ingredients 29

Marinade
1 cup low-sodium soy sauce
1/2 cup honey
6 tablespoons fish sauce (found in Asian markets)
2 tablespoons fresh orange juice
1 tablespoon cilantro
1 tablespoon mint leaves
1 tablespoon fresh lime juice
1 Thai (or serrano) chile
2 1/2 cloves garlic
1 (1/2-inch) piece ginger, peeled and sliced
Salad
6 ounces flank steak
2 cups Asian vermicelli noodles
1/4 cup diced tomato
2 tablespoons enoki mushrooms (found in Asian markets)
1/8 cup thinly sliced red onion
10-12 grapefruit segments
8 cilantro sprigs
4 mint sprigs
Dressing
1/4 cup fresh lime juice
1/4 cup soy sauce
2 tablespoons fresh orange juice
2 tablespoons dark sesame oil
2 1/4 teaspoons fish sauce
1 Thai (or serrano) chile, seeded and minced
1 1/2 cloves garlic
1 1-inch piece ginger, peeled and chopped

Steps:

  • Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours. Heat grill to medium-high. Cook steak until medium rare, about 2 1/2 minutes per side. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.
  • Dressing
  • Mix all ingredients in blender until combined. Divide tomato, mushrooms, onion, grapefruit segments, noodles, cilantro and mint between 2 bowls; top with 1/4 cup dressing (or mix together, top with 1/2 cup dressing, then divide). Add steak.

Tips:

  • Use a good flank steak: Look for one with good marbling, as this will help keep it tender and flavorful.
  • Marinate the steak for at least 30 minutes: This will help to tenderize the meat and infuse it with flavor.
  • Cook the steak over high heat: This will help to create a nice crust on the outside while keeping the inside tender.
  • Don't overcook the steak: Flank steak is a thin cut of meat, so it cooks quickly. Overcooking will make it tough and chewy.
  • Slice the steak against the grain: This will help to make it more tender and easier to chew.
  • Serve the steak with your favorite sides: Some good options include rice, noodles, vegetables, or a dipping sauce.

Conclusion:

California Thai Flank Steak is a delicious and easy-to-make dish that is perfect for a weeknight meal. The flank steak is marinated in a flavorful mixture of soy sauce, garlic, ginger, and lemongrass, then grilled and served with a spicy peanut sauce. This dish is sure to please everyone at your table.

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