Dorie gives a choice of hanger, skirt or flank steak. I had a flank steak in the freezer, so that was my choice. The marinade has an Asian flare; Thai red curry paste, ginger, garlic, soy sauce, oil, lime and cilantro. We substituted basil for the cilantro since we have a cilantro hater in the family. Our steak was marinated over night. My husband the grill master cooked up the steak and we served it with rice. We didn’t taste any of the red curry paste, I should have added more. The dominant flavor was the lime. The zest and juice of 2 large limes was too much. We enjoyed having beef for dinner something that we rarely do but I don’t think this recipe will be a repeat in our house. To see what others think head over to Cook the Book Fridays.