THAI THAI THAI AND MORE THAI ENJOY DAN:

THAI GRILLED FLANK STEAK by CHEF DAN:


Serves 4



CHILE MIXTURE:

2 tablespoons grape-seed oil

2 tablespoons yellow curry paste

2 garlic cloves, minced



MARINADE:

1/4- cup lime juice

1 teaspoon coarse sea salt

1 flank steak, about 1-2 pounds



SAUCE, PUREE:

1/2- cup fresh cilantro

1/2- cup fresh mint

1/4- cup water

2 tablespoons lime juice

1 tablespoon peanut butter

1 tablespoon DAN’S honey

½ teaspoon coarse sea salt

CHILE MIXTURE

1. Simmer oil, curry paste, and garlic in a sauce pan, until the room smells good.

2. Set aside.

3. Marinade, whisk lime juice, salt, and chili mixture.

4. Score steak with diamond pattern, against the grain on both sides.

5. Pour half the marinade over steak in a resalable plastic bag.

6. Marinade for 30 minutes in the refrigerator and 30 minutes at room temperature.

7. PRE-HEAT grill to high, brush grill with oil.

8. Cook for about 4 minutes each side.

9. SAUCE: puree cilantro, mint, water, lime juice, peanut butter, honey, salt and remaining chili mixture.

10. Thinly slice steak against the grain and serve.

ENJOY DAN: rock on