- 6 Tbs. fresh lime juice
- 3 Tbs. fish sauce
- 3 Tbs. hoisin sauce
- 3 Tbs. Asian hot-chili sauce
- 3 Tbs. peeled and grated fresh ginger
- 1 tsp. grated lime zest
- 1 sirloin or flatiron steak, 1 3/4 to 2 lb. and
1 inch thick
In a shallow, nonreactive dish just large enough to hold the steak, combine the lime juice, fish sauce, hoisin sauce, chili sauce, ginger and lime zest and stir to mix well. Add the steak and turn to coat both sides. Cover and refrigerate for at least 2 hours or up to 8 hours, turning the meat occasionally. Remove from the refrigerator 30 minutes before grilling.
Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack. Remove the steak from the marinade; discard the marinade.
Grill the steak over the hottest part of a charcoal fire or directly over the heat elements of a gas grill until it is nicely charred and cooked to your liking, 4 to 6 minutes per side for medium-rare.
Let the steak rest for 3 to 5 minutes, then cut into slices and serve immediately. Serves 6.
Adapted from Williams-Sonoma Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).