Salty, sweet and spicy flank steak with creamy avacado-cilantro sauce
Garam Masala is an Indian spice blend. Easy to get if you have an Indian market nearby, otherwise you may have to search for it or skip it - delicious either way! Leftover sauce is great on sandwhiches too!
Salty, sweet and spicy flank steak with creamy avacado-cilantro sauce
Garam Masala is an Indian spice blend. Easy to get if you have an Indian market nearby, otherwise you may have to search for it or skip it - delicious either way! Leftover sauce is great on sandwhiches too!
Cooking Instructions
- 1
Cut steak across the grain into approximately 1 x 3 inch slices.
- 2
Prepare marinade: In a medium bowl combine honey and water to form a thin liquid. Add the remaining marinade ingredients and mix well. Add steak and refrigerate for 2-3 hours.
- 3
Combine sauce ingredients in a blender and blend until well combined.
- 4
In a skillet (preferably cast iron), over medium heat, add 2 tablespoons of olive oil and ginger slices. Heat until ginger is fragrant and oil starts to sputter.
- 5
Drain marinade. Add 1/3 of steak slices to pan and cook for 5-6 minutes, turning slices halfway through. Transfer to plate and repeat 2 more times with remaining meat, using 2 more tablespoons of oil per batch.
- 6
Add the carrots to the skillet and toss, then return all the meat to the skillet and cook for an additional 2-3 minutes.
- 7
Remove from heat and add scallions. Serve with rice and sauce.
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