By Claire Robinson
Flank steak has great beefy flavor, but it's a muscular cut that cooks better if you marinate it. Cut the meat into strips before soaking it in this sweet and spicy lime mixture.
Juice of 2 limes
2 tbsp light brown sugar
3 tbsp soy sauce
1 to 2 tbsp Sriracha chili sauce
1 lb flank steak
1. Whisk the lime juice, sugar, soy sauce and chili sauce in a glass baking dish. Slice the steak thinly against the grain and place in the marinade, tossing to coat. Cover with plastic wrap and let stand at room temperature for 15 minutes.
2. Heat a nonstick grill pan over high heat. Drain the excess marinade from the meat into a small saucepan. Working in batches, quickly grill the steak pieces, turning, until seared and cooked through, 1 to 2 minutes.
3. Meanwhile, bring the marinade to a simmer over medium heat. Cook until reduced and thickened to a glaze, about 5 minutes.
4. Roll each strip of beef lengthwise into a bundle and spear each roll with a toothpick. Place the roll-ups on a platter and drizzle with the glaze. Serve immediately. Serves 6 to 8.
What to toss in if you have it: Grill some whole scallions along with the meat strips, then chop them into 1-inch pieces. Roll a piece of scallion into the center of each beef strip for a smoky onion bite.