California-Thai Flank Steak
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Soy Sauce1 cup
Rice Vinegar1 cup
Rice Wine1 cup
Lime Juice (fresh)1 small
Red Onion (chopped)1 cup
Basil (chopped fresh)1 cup
Mint (chopped fresh)3 tbsps
Lemon Grass (sliced)3 tbsps
Peanut (crushed)1 tbsp
Ground Coriander1 tsp
Garlic Salt910 g
Steak (flank)Directions:
1
In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil
2
Stir in onion, basil, mint, lemon grass and crushed peanuts
3
Season with chile paste, coriander and garlic salt
4
Layer flank steak with marinade
5
Refrigerate 6 hours or overnight
6
Preheat an outdoor grill for medium high heat, and lightly oil grate
7
Spray a large sheet of aluminum foil with non-stick cooking spray
8
Drain liquid from marinade
9
Layer meat on foil with the remaining non-liquid marinade ingredients
10
Fold edges of foil to seal, then grill for 20 minutes