Remove the steak from the marinade and pat dry with
paper towels. Ignite a large chimneyful of coals and wait
until they’re covered in gray ash, then spread evenly over
one half of the grill grate. Put the cooking grate in place,
cover, and allow the grill to preheat for 5 minutes. Or, if
using a gas grill, heat one set of burners to high and leave
the rest off. Scrape the cooking grates clean.
- Place the flank steak on the hot side of the grill and cook
until well charred on the first side, about 3 minutes. Flip
the steak and continue to cook until the second side is
well charred, about 3 minutes longer. Transfer the steak
to the cooler side of the grill, cover, and cook until the
center of the steak registers 125°F for medium-rare, or
135°F for medium, on an instant-read thermometer, about
5 minutes longer. Transfer to a cutting board, tent with
foil, and allow to rest for at least 5 minutes. - Thinly slice the beef against the grain and transfer to a
large bowl. Add the herbs, shallots, cucumber, bean
sprouts, and reserved marinade and toss to combine.
Serve immediately.
nandana
(Nandana)
#1