Thai flank steak

Instructions

• Place steak in a resealable plastic bag or dish just large enough to hold it snugly, folding in half if necessary. Whisk chili-garlic sauce with fish sauce, oil, ginger and garlic in a small mixing bowl. Pour over steak until evenly coated. Seal bag or cover dish with plastic wrap and refrigerate at least 3 to 4 hours, but preferably overnight for best flavor, turning steak once.

• When ready to barbecue, oil grill and preheat barbecue. Discard marinade and grill steak over the hottest part of the barbecue until seared and browned, about 5 to 6 minutes for medium-rare. Flank steak cooked beyond medium tends to be tough. Remove steak from barbecue to a cutting board. Squeeze lime juice overtop. Let sit for 5 minutes, then scatter with coriander. Thinly slice the meat across the grain. Serve with rice pilaf or wrapped in warm tortillas topped with a dab of sour cream.