1/2 Cup Orange Juice 2 Tbs. Lime or Lemon Juice 2 Cloves Garlic 1 Ounce Fresh Ginger, peeled 1 Green Onion 1/4 Cup Fresh Cilantro 2 Tbs. Soy Sauce 2 Tbs. Rice Vinegar, brown if possible 2 Tbs. Olive Oil 1 Tbs. Sesame Oil 2 Tbs. Red Curry Paste 2 Tbs. Honey 2 Tbs. Sriracha Hot Sauce, or less if you don't want it so hot and spicy 1 Tbs. Red Vinegar 1/2 tsp. Salt
2 Pounds Flank Steak
Squeeze fresh orange juice.
Squeeze fresh lemon or lime juice.
Peel garlic and ginger.
Trim green onion and wash cilantro.
Rough chop ingredients; place into a blender.
Measure and place all remaining marinade ingredients into the blender.
Puree all marinade ingredients together.
Sriracha is a spicy hot sauce from Vietnam.
Trim excess fat off of the flank steak.
Use a regular fork to stab little holes all over the meat.
This will help tenderize the meat and also help the meat to absorb the marinade.
Pour 2/3 of the marinade over the steak.
You can do this in a 2 quart baking dish.
Rub marinade all over both sides of the steak.
You can save some of the marinade to use as a salad dressing for this Thai Salad.
Cover the dish and place into the fridge.
You can also place steak and marinade into a freezer bag.
Flank steak needs at least 24 to 36 hours in the marinade.
