Flank Steak with Scallion Peanut Salsa

This is a perfect example of the sum being more spectacular than its already good parts!

We eat stir-fry and fajitas at least once a week. I love fresh cilantro and lime on both and peanuts on the asian inspired fare. So when Paul wanted to try this recipe, I thought, “Fine. But it can’t be better than the fresh we usually eat.” I WAS WRONG!  This is absolutely amazing!!!

Meat and Marinade

  • 1 1/2 lb. flank steak, trimmed to 1/4″ thick
  • 4 garlic cloves, minced
  • 1/4 C fresh lime juice
  • 1/4 oyster sauce
  • 2 T soy sauce
  • 2 T brown sugar
  • 2 tsp. sesame oil

Salsa and Assembly

  • 1/3 C EVOO
  • 1/3 chopped peanuts
  • 1 minced garlic clove
  • 2 tsp. toasted sesame seeds
  • 1 tsp. red pepper flakes
  • 2 T fresh lime juice
  • 2 tsp. honey
  • salt
  • 1 bunch scallions, about 6, match-sticked
  • 1/2 bunch cilantro, torn


Freeze meat on a baking sheet until very firm, 45 – 60 minutes. Cut against grain 1/8″ thick. Place in plastic bag. Whisk garlic, lime, oyster sauce, soy, brown sugar, and oil until sugar dissolves then add to bag.  Shake and rub. Chill at least 1 hour to one day.

Prepare grill medium heat.

Heat oil and peanuts over medium heat, swirling until peans around faintly sizzling and turn golden, about 6 – 8 minutes. Remove from heat and stir in garlic, sesame seeds, and red pepper flakes. Let cool. Stir in lime and honey. Season with salt and set aside.

Toss scallions with cilantro. Set aside.

Place meat on baking sheet leaving excess marinade.  Lightly salt. Grill in batches until charred underneath, 1 – 2 minutes, flip and grill about 30 seconds more. Transfer to plates and top with salsa.

*We made this a second time with brisket and it was pretty bad. The meat was too tough and didn’t take on the caramelization. Do not use brisket!

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