I love cooking flank steak because when it’s done right, it is perfect for so many dishes.
The base of this dish is a flavor packed coconut and curry noodle soup but the real star is the steak which receives a healthy dose of an Asian inspire dry rub seasoning before being grilled hot-and-fast. The true secret to flank steak, though, is in the slicing, as cutting along the natural grain of the meat will result in an extremely chewy bite while slicing against the grain renders it a fall apart tender addition to this soup.
THAI COCONUT CURRY SOUP WITH GRILLED FLANK STEAK
Ingredients
1 package rice noodles
1 tbsp. canola oil
4 green onions
1 stalk lemongrass
2 cloves garlic, minced
1 tsp. minced ginger
¼ cup cilantro, roughly chopped
1 tbsp. lime juice
3 tbsp. red curry paste such as Sharwood’s Tikka Paste
1 tbsp. fish sauce
3 cups chicken broth
1 can (approximately 14oz.) coconut milk
Asian dry rub (recipe follows)
1 (20oz.) flank steak
½ tbsp. olive oil
4oz. baby bella mushrooms, thinly sliced
Lime wedges
Instructions
Prepare grill for high heat cooking (450+ degrees).
Bring a sauce pot of water to a boil, add rice noodles, and cook for 3-4 minutes until tender. Drain the noodles and set it aside until ready to use.
Remove ends of the lemongrass stalk and peel away fibrous outer layers. Thinly slice the bottom half of the lemongrass and smash the upper half with the backside of a knife. Thinly slice the white portion of the green onions and slice the upper green portion on the bias.
