Dry Aged Flank steak with a little asian style twist. Simple, full of bright & fresh flavors, finished with a little spice. 

Flank Steak Marinade:

• Lime Zest 
• Lime Juice  
• Peeled & Grated Fresh Ginger 
• 1/2 c. soy sauce
• 2 Tbs. fish sauce
• 2-3 Tbs. Sesame oil 
• 4 garlic cloves, minced
• 1 shallot, minced
• 1 Thai chili, minced 
• A touch of course pepper 
• Himalayan Salt

Marinate up to 3 hours or overnight!

Flank Steak & Salad 

• 1 Triple C Flank Steak
• Mixed Greens 
• Red Cabbage 
• 1 carrot, shredded or chopped small 
• 1 cucumber, peeled & diced small 
• 1 small red onion, thinly sliced 
• Fresh Basil, minced 
• Fresh Mint, minced
• Fresh Cilantro, minced
• 1lb thick noodles ( I use whatever I have in the house!) 

 Preparation: 

• Whisk all marinade ingredients in a bowl and spoon half of it out and set aside ( It will become a little dressing for the whole meal) 
• Score the Flank Steak on both sides in a crosshatch pattern (shallow cuts)
• Place marinade and Flank Steak in a zip block bag or shallow dish and refrigerate for at least 3 hours or up to overnight. 
• Prepare cast iron or grill to medium-hot 
• Remove steak from marinade and add to your cast iron or grill
• Discard excess marinade
• Cook Flank Steak 3-4 minutes on each side, only flipping once 
• Remove from heat & pan & let rest for 5 minutes 
• Boil Water & add noodles until fork tender, then drain. 
• Cut the Flank Steak thin against the grain
• Assemble Salad items in a bowl 
• On individual plates add noodles, layer on the salad, and top with Flank Steak.
• Finish with a little of the remaining marinade you have set aside.

Serve immediately and let us know how it is by leaving a review or tagging us on Instagram or Facebook!