2 tablespoons Thai Kitchen® Roasted Red Chili Paste
2 tablespoons vegetable oil
1 tablespoon black peppercorns, crushed
1 tablespoon cumin seed, crushed
1 teaspoon coarse sea salt
2 pounds flank steak
Fiery Thai Salsa (optional)
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. Serve with Fiery Thai Salsa, if desired.
Thai Kitchen Tip: Use leftover cooked flank steak to prepare Thai Beef Salad.
Nutrition Information Per Serving: 194 Calories, Fat 10g, Protein 24g, Carbohydrates 2g, Cholesterol 34mg, Sodium 348mg, Fiber 0g