I think that my favorite type of food is Thai. I could eat it all of the time, and I dream about going back to Thailand and eating the amazing food every day. This recipe is sort of interesting because the Thai beef is served in taco shells. You can forgo the taco shells if you want, and I did for lunch. To get the best flavor be sure to marinade the beef over night / 24 hours.
3 pounds flank steak
1 teaspoon salt
1 teaspoon pepper
corn taco shells
1/4 cup crushed peanuts
1 can coconut milk
1 tablespoon sesame oil
4 garlic cloves, minced or pressed
2 teaspoons freshly grated ginger
2 tablespoons brown sugar
3 tablespoons freshly chopped cilantro
1/3 cup sweet chili sauce
Mango Salsa for tacos
1 mango, chopped
1 shallot, diced
1 jalapeno, diced
2 tablespoons freshly chopped cilantro
a sprinkle of sugar, salt & pepper
1. Sprinkle the flank steak with salt and pepper. Combine the coconut milk, sesame oil, chili sauce, garlic, ginger, sugar and cilantro in a bowl and whisk until blended. Place the flank steak in a Pyrex dish or a a ziplock bag and pour the marinade on top. Refrigerate for at least 6 hours, but ideally 24 hours.
2. After marinading, remove the steak from fridge and let sit for 30 minutes.
3. In a bowl combine the mango, shallot, jalapeno, salt, sugar and pepper – mix thoroughly and set aside.
4. You can grill the steak too, otherwise heat a large oven-safe skillet (like cast iron) over high heat. At the same time preheat the broiler in your oven. Brush oil onto the skillet so there is only a very thin layer. Remove the steak from the marinade and place in the skillet (save some of the marinade). Sear the steak on both sides for 2-3 minutes each side. Remove the skillet and place it the oven directly under the broiler. Broil for 3-4 minutes, then flip and cook for an additional 3-4 minutes. Cook and broil for less or more time depending on how well done you like your steak.
5. While the steak is cooking heat a bit of the marinade up until gently boiling (you want it to heat all the way through) and boil for a few minutes.
6. Remove the skillet from oven, and let the steak rest on a cutting board for 5 minutes.
7. Place the steak, mango salsa, sliced avocado, heated marinade and crushed peanuts on a warm tortilla and enjoy!