Spicy Cilantro Flank Steak

  • Yield 6 servings

You may use individual steaks.


Flank steak:
2/3 cup soy sauce
1/4 cup medium-dry sherry
3 tablespoons sugar
1 tablespoon minced garlic
1 tablespoon Asian sesame oil
1/2 teaspoon dried hot red pepper flakes
1 (1 1/2 to 2-pound) flank stead
sprig of cilantro for garnish
Cilantro sauce:
1 1/2 cups cilantro, chopped
4 1/2 tablespoons soy sauce
3 tablespoons vegetable oil
2 to 3 tablespoons lime juice
3/4 teaspoon minced garlic
3/4 teaspoon sesame oil
Dash of red pepper flakes (optional)


To prepare the steak:

  1. Mix the soy sauce, sherry, sugar, garlic, sesame oil and red pepper flakes in a shallow dish until the sugar dissolves.
  2. Add the steak to the soy sauce mixture and turn to coat. Marinate, covered, in the refrigerator for 1 hour, turning occasionally.
  3. Lightly coat the grill rack with oil and preheat the grill.
  4. Let the steak stand in the marinade at room temperature for 20 minutes.
  5. Grill to the desired degree of doneness. Slice as desired and arrange on a platter.
  6. Garnish with sprigs of cilantro.

To prepare the sauce:

  1. Combine the cilantro, soy sauce, oil, lime juice, garlic, sesame oil and red pepper flakes in a bowl and mix well.
  2. Serve with the steak.

Recipe reprinted with permission from The Junior League of Pasadena, Inc., California Mosaic, A Cookbook Celebrating Cultures and Cuisine (The Junior League of Pasadena, Inc. 2008)



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