Grilled Flank Steak Bobbie Cauda

Grilled Flank Steak Bobbie Cauda

serves 6 


  • 3-4 fat cloves of garlic  
  • 2 Tbs chopped fresh herbs: oregano, marjoram, thyme, sage, rosemary, less or more.  
  • 2 Tbs good quality fish sauce (I like Son) 
  • 3 Tbs Bobbie's Boat Sauce Classic or Hot 
  • 1 Tbs Dijon mustard 
  • ¼ Cup Olive Oil 
  • Freshly ground black pepper. 
  • Juice and zest of 1 lemon
  • Flank steak, 1 ½ -2 pounds   


  1. In a blender or food processor, combine all ingredients but the steak, and blend until smooth and emulsified.   
  2. Place steak in a shallow dish or 1 gallon freezer bag, and coat thoroughly in the marinade.  Marinate, refrigerated, for 2-6 hours.    
  3.  When ready to grill, remove steak from the fridge to allow it to come up in temperature.  Prepare a hot grill,450-500 degrees, direct heat.  When ready, grill 4-5 minutes a side.  
  4. Let meat rest 10 minutes before carving. 


Try tossing vegetables in leftover marinade and grilling them while the meat rests.  I also think this would be an excellent marinade for a turkey breast, pork loin, or tenderloin.  However you probably  want to grill at a lower temperature, under indirect heat.