2 tablespoons (30 mL) Thai Kitchen® Roasted Red Chili Paste
2 tablespoons (30 mL) vegetable oil
1 tablespoon (15 mL) black peppercorns, crushed
1 tablespoon (15 mL) cumin seed, crushed
1 teaspoon (5 mL) coarse sea salt
2 pounds (1000 g) flank steak
MIX red chili paste, oil, peppercorns, cumin seed and sea salt in small bowl. Coat steak evenly on both sides with mixture.
REFRIGERATE 30 minutes or longer for extra flavor.
BROIL or grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Cut steak across the grain into thin slices.
Thai Kitchen Tip: Use leftover cooked flank steak to prepare Thai Beef Salad.