Buckwheat Honey and Thai Spiced Flank Steak & Lemongrass Lentils
Chef Ross Munro is a beef expert, aging PEI meat to perfection before serving it. Thai-inspired, the lemon grass, spice paste and curry leaves can be found is Asian food stores.
- 2 pounds prime Prince Edward Island beef flank steak (908 g)
- 2 tbsp Kadoya sesame oil
- ½ cup buckwheat honey
- ½ cup clover honey
- 2 tbsp red Thai spice paste
- 2 tbsp fresh ginger, finely grated
- 2 tbsp orange juice concentrate
- Cracked black pepper, to taste
- Cracked coriander seed, to taste- it all depends on how much you like
- Sea salt, to taste after beef has been grilled rare to medium rare at the most!
Mix all ingredients (except the salt) in a bowl with a whisk and pour over the meat into 2 large Ziploc bags. Marinate for 2-6 hours depending on how much flavour you would like to impart.
Grill on your BBQ or broil in your home oven until just over rare. Let meat rest for 15 minutes before thinly slicing on the bias. Enjoy!
For Dipping the Flank Steak
Combine ½ cup of maple syrup and 1/3 cup balsamic vinegar, and 1/3 cup naturally brewed soy sauce: reduce by ½ over medium heat, cool and add in 2 finely chopped green onions.
- 1 ½ cups red lentils, parboiled in salted water and drained
- 2 tbsp grape seed oil
- 1 tbsp minced lemongrass
- 1 tsp toasted cumin seeds or to taste
- Curry leaves, to taste
- 1 clove garlic, mashed
- 2 tbsp rice wine vinegar
- ½ cup coconut milk
- Salt and pepper, to taste
In a sauté pan heat oil on medium heat. Add lemongrass, cumin seeds, curry leaves and garlic; sauté for two to three minutes.
Stir in lentils and continue to cook for about a minute, add the vinegar and coconut milk and cook until everything is piping hot.
Serve onto warmed plates and top with the grilled sliced flank steak. Pass the dipping sauce. Enjoy!
Chef Ross Munro
Sims Corner Steakhouse, Charlottetown, PEI
Chef Ross Munro is currently the Director of Culinary for the Murphy Group of Restaurants, and hangs his hat as the Resident Chef at Sims Corner Steakhouse and Oyster Bar in Charlottetown, Prince Edward Island. He has spent his life in perpetual dedication to his craft, been a promoter of amazing local cuisine scenes and a mentor to both young to the industry and seasoned professionals alike.
Last year Ross was named Prince Edward Island Chef of The Year, and just recently awarded Atlantic Chef of the Year, an award bestowed on him by his chef peers from Atlantic Canada.