Spicy Thai-style flank steak salad from The Food Lab: Better Home Cooking Through Science (page 344) by J. Kenji López-Alt

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Notes about this recipe

  • patti_cosfzx on May 26, 2026

    Marinade steak tips and it was spectacular! Let the meat marinate for a day and a half and then grilled. Be sure to set aside some of the marinade for sauce after grilling. I will definitely put this on repeat this summer as a go to for grilling!

  • jessicabuss on April 24, 2026

    Will make any time we have flank steak on hand. Substituted radish sprouts due to availability - liked the swap

  • anya_sf on October 26, 2019

    I used bavette steak marinated 12 hours and cooked on the grill. It was very flavorful. I reduced the red pepper flakes to 1 tsp as I did not want it too spicy. We had the steak over a salad consisting of butter lettuce, spinach, cucumber, red bell pepper, peanuts, and mint leaves, using the reserved marinade as a dressing. Next time I'll add a little oil to the dressing. Overall, the salad was light and delicious, nice on a warm evening.

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