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Spicy Flank Steak with Shaved Carrot Salad

| June 13, 2013

Open Kitchen Spicy Flank Steak from WAGM-TV on Vimeo.

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Spicy Flank Steak with Shaved Carrot Salad


Sriracha is a spicy chili sauce that can be found in the ethnic aisle of most well-stocked grocery stores.



Serves 4

1 tablespoon Sriracha hot chili sauce (or to taste)
1 tablespoon, plus 1 teaspoon, extra-virgin olive oil, plus more for greasing
1 teaspoon soy sauce
1 small red onion, peeled and thinly sliced
4 cloves garlic, peeled and finely minced
pounds flank steak, trimmed
1 tablespoon freshly squeezed lime juice, plus lime wedges, for garnish
1 teaspoon granulated sugar
1 pound carrots, peeled and shaved into ribbons with a vegetable peeler
4 scallions, thinly sliced on a bias, plus more for garnish
Kosher salt and freshly ground black pepper




  1. In a non-reactive container, combine the Sriracha with 1 teaspoon of the olive oil.  Stir in the soy sauce, onion, and garlic, mixing until well combined.  Place the steak in the container, flipping once to coat both sides of the steak in the marinade.  Cover and refrigerate for 30 minutes.
  2. Meanwhile, prepare the carrot salad.  In a large mixing bowl, whisk together the remaining tablespoon of olive oil with the lime juice and sugar.  Add in the carrot shavings and scallions, tossing to coat the vegetables in the dressing.  Season the salad to taste with a sprinkling of salt and black pepper.  Cover and refrigerate until ready to serve.
  3. Preheat the grill to high and lightly grease the grates with additional olive oil.  Remove the steak from the marinade, scraping off any excess marinade.  Season both sides of the steak with salt and black pepper, and then place on the grill.  Cook, turning once, until the meat reaches the desired degree of doneness, 6 to 8 minutes for medium-rare.  Once cooked, remove the steak from the heat and allow to rest for at least 10 minutes before thinly slicing the meat across the grain.  Garnish the steak with lime wedges and additional scallions before serving with the carrot salad.


Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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Copyright © 2013 by Nathan Scott.  All rights reserved.

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Category: Open Kitchen

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