The Pioneer Woman Tasty Kitchen
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Coconut Flank Steak & Broccoli Salad with Peanuts and Basil

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Prep:

Cook:

Level: Easy

System:

2

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

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Avatar 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.

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