Prep Time:    5 minutes
Refrigerate: 30 minutes
Cook Time: 16 minutes

      2 tablespoons Thai Kitchen® Roasted Red Chili Paste
      2 tablespoons vegetable oil
      1 tablespoon black peppercorns, crushed
      1 tablespoon cumin seed, crushed
      1 teaspoon coarse sea salt
      1 1/2 pounds flank steak

1.    Mix chili paste, oil, peppercorns, cumin seed and sea salt in small bowl.  Coat steak evenly on both sides with mixture.

2.    Refrigerate 30 minutes or longer for extra flavor.

3.    Broil or grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness.  Let stand 5 minutes before slicing.  Cut steak across the grain into thin slices.

Makes 6 servings.

Nutrition Information Per Serving: 216 Calories, Fat 12g, Protein 24g, Carbohydrates 3g, Cholesterol 35mg, Sodium 421mg, Fiber 0g