Peanut-Curry Flank Steak

from Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae

Peanut-Curry Flank Steak

2 Tbs peanut oil
2 Tbs Asian sesame oil
2 Tbs dry sherry
2 Tbs soy sauce
2 Tbs creamy peanut butter
2 Tbs hoisin sauce
2 Tbs rice vinegar
2 tsp curry powder
½ tsp ground ginger
½ tsp crushed red pepper flakes

flank steak, 1 ½ to 2 lbs about 3/4 inch thick

To make the marinade, whisk together the ingredients in a small bowl.

Trim the steak of any surface fat. Place the steak in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6 to 8 hours, turning occasionally.

Remove the steak from the bag and discard marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.

Grill the steak over direct medium heat until the internal temperature reaches 145 degrees for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from grill and allow to rest for 5 minutes. Cut across the grain into thin diagonal slices.