As the weather warms up, this is a perfect option to throw on the grill. If the weather isn’t cooperating, feel free to try this recipe on the stove top and finish it off in the oven for a fresh taste at any time of the year!

Grilled Spring Flank Steak

Serves 4-6


800 g – 1 Kg flank steak

To taste kosher salt and freshly ground pepper.


3 limes, juiced

½ cup (125 mL) dark soya sauce

3 cm knob of fresh ginger, peeled and crushed

4 cloves garlic, peeled and crushed

½ bunch of cilantro, stems and all, chopped fine

1 tsp crushed red pepper flake

1 tsp freshly ground black pepper


  1. Combine all marinade ingredients in a bowl and mix well.
  2. Place flank steak on a cutting board and poke holes in steak with a fork. Place in a non-reactive (Pyrex) dish and cover with marinade.
  3. Cover dish and place in the fridge for 24 hours, flipping the steak after about 12 hours.
  4. Remove steak from marinade and wipe off excess. Season with kosher salt and freshly ground pepper.
  5. Cook on grill over a high heat to medium rare, about 3 minutes per side. Rest steak for at least 10 minutes and slice thinly against the grain.

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