The Pioneer Woman Tasty Kitchen
Profile Photo

Coconut Flank Steak & Broccoli Salad with Peanuts and Basil

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A healthy salad filled with vibrant colours and coconut milk marinated flank steak.

Ingredients

  • 1 cup Coconut Milk
  • 1 Tablespoon Brown Sugar
  • 2 teaspoons Fish Sauce
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Lime Juice, Fresh
  • 2 Tablespoons Peanut Or Vegetable Oil Plus Extra For Your Skillet
  • 2 pounds Flank Steak (skirt Steak)
  • ½ cups Roasted, Unsalted Peanuts
  • 4 cups Thin Sliced Broccoli Florets
  • ⅓ cups Whole Basil Leaves, Fresh
  • Sriracha Hot Sauce And Lime Wedges, Optional For Garnish

Preparation

In a large sealable container (or zip bag), add the coconut milk, brown sugar, fish sauce, soy sauce, lime juice and oil. Stir to combine and tuck the flank steak into the mixture. Seal the bag, smash it around a little to coat the steak, put it into the refrigerator and marinate 3 hours, up to overnight.

Place a large cast iron skillet or grill-pan over high heat with a bit of neutral oil (veg or peanut) in it. Remove the flank steak from the marinade (reserve the marinade—you’ll use it in a bit), shaking to remove excess marinade, and place it on the pan for 4-5 minutes on each side for medium-rare. I don’t recommend cooking past medium-rare as flank tends to get tough if over-cooked. Remove it from the skillet and wrap in tin foil to rest.

Pour leftover marinade and peanuts into a saucepan and bring to a boil. Then turn heat down to a simmer and add the broccoli and toss around a bit. Cover and cook just until bright green but still crunchy in the center, around 2 minutes. Remove the broccoli and peanuts from the pan using a slotted spoon and set aside. Let the coconut marinade continue to simmer until reduced and deep brown. It should coat the back of a spoon when ready.

Slice flank into very thin slices, cutting against the grain, and at a slight diagonal so that the slices are wide. Toss the meat with the broccoli and thickened coconut and peanut mixture. Taste for seasoning and add salt if needed. Spoon onto a platter or serving dishes and top with basil leaves and extra lime wedges. I serve with lots of spicy Sriracha as it tends to go well with these flavours.

To stretch the dish out and provide something a bit more filling, serve with rice or rice noodles.

Recipe adapted from Donna Hay Magazine.

One Comment

You must be logged in to post a comment.

Profile photo of Melissa Lion

Melissa Lion on 4.3.2013

Loved this recipe, but beware, 2lbs of meat is a lot and the broccoli won’t last. I’d recommend halving the meat and keeping broccoli measurement. Excellent! My family loved it.

No Reviews

You must be logged in to post a review.

Related Recipes

Aunt Rocky’s Mexi-Skillet Stew (LCHF)
Profile Photo by Roxana Lopez in Main Courses
An easy one pan meal with lots of flavor! Suitable for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Aunt Rocky’s Brown Butter Mushroom & Cauliflower Skillet Dinner
Profile Photo by Roxana Lopez in Main Courses
A skillet dinner for mushroom and garlic lovers. Use any cheese...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Rainbow Stuffed Peppers (20-Minute Dinner)
Profile Photo by Chef in the Burbs in Main Courses
Is that pesky pyrazine ruining stuffed peppers for you? Swap red...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Bierocks
Profile Photo by Lori Kemph | Mutt & Chops in Main Courses
A Midwestern comfort food dish of German heritage. These delicious meat...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Perfect Grilled Ribeye Steak
Profile Photo by Valeriya in Main Courses
You can never go wrong with this juicy and tender ribeye...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy