Garlic, coconut amino’s, fish sauce, apple cider vinegar and beef marinated for two days. Yes, two whole days….be patient if you can, the secret is in the sit.
The magic happens as it permeates through every single ounce of that meat. Fish sauce huh? That sounds a little weird. With beef? Really? Emphatically I say YES. Garlic Amino Flank Steak. Adding fish sauce in the title…. didn’t seem to work. Fish sauce flank steak? Flank and Fish? Who’s going to try that right off the bat. Unless you’re in the know, it sounds way off.
Truth is, it’s a staple in every home and restaurant in all of Asia. Viet Nam is said to be the origin country, could be China though. It goes back centuries just like soy sauce or miso. The brand I use is Red Boat Fish Sauce. Two simple ingredients, black anchovies and salt. It’s fermented deep flavor umami lighting in a bottle. You need this in your pantry guys! Per the Red Boat web page;
‘Red Boat is an all-natural, first press, “extra virgin” Vietnamese fish sauce. It does not contain added water, preservatives or MSG. Made from a two hundred year-old, chemical free, artisanal process.
Red Boat uses only the freshest cá com (black anchovy), salted minutes after leaving the sea then slow aged for over a year in traditional wooden barrels. Red Boat anchovies are sourced exclusively from the crystal clear waters off the Phu Quoc Island archipelago.’
When you do this Garlic Amino Flank Steak find a bowl, baking dish or an air tight bag to tightly fit the meat in. Pour the marinade on the bottom, drop your meat in, pour the rest over, layer it. Next day take it out flip it, massage it in and sit for another day. We’ve tried the grill and a flat pan style grill, both work! Cut on the bias into long strips and serve over veggies, slice into chunks and make tacos. Get creative with a beautiful salad…endless possibilities!
I’d love to see your creations! Don’t forget to tag #dawnlovesfood @dawnlovesfood when you make it!
Garlic Amino Flank Steak
Garlic, coconut amino’s, fish sauce, apple cider vinegar, flank steak and two days. The secret is in the sit. Fish sauce with beef? Emphatically I say YES. Whole30 compliant love....great for dinner at home or camping!
Ingredients
- 1 T Red Boat Fish Sauce
- 1 T Coconut Aminos
- 1 T Bragg's Apple Cider Vinegar
- 1 T Minced Garlic
- 1/2 t Red Pepper Flakes
- 1/4 c Avocado Oil
- 1-1 1/2 lbs Beef Flank Steak or Flap Meat
Instructions
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Combine all ingredients in a small bowl EXCEPT the beef. Whisk together and set aside.
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Find a bowl, baking dish or baggie to fit the meat in tightly. You want the marinade surrounding every nook and cranny of the steak. Make sure it's air tight too.
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Pour half in the base, add the meat then pour the rest over the top. Use your hands and massage gently in. Cover, set in the fridge overnight. Next morning flip the meat over and massage more.
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Get the grill going, right around 450 is the perfect temp. Place the meat on the grill 3-4 minutes per side. Let it sit for 5-10 minutes, cut on the bias for a perfectly tender bite.