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    You are in: Home / Recipes / Pacific Rim Flank Steak Recipe
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    Pacific Rim Flank Steak

    Pacific Rim Flank Steak. Photo by KateL

    1/3 Photos of Pacific Rim Flank Steak

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    alligirl's Note:

    Don't be intimidated by the list of ingredients; the first 14 go into the marinade for the 15th ingredient - Steak! Sounds mouth-watering! Cook/prep time does NOT include time to marinate. Taken from thefreshmarket.com and posted for ZWT.

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    Ingredients:

    Serves: 4

    Yield:

    .5 lb s ...

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil and fish sauce.
    2. 2
      Stir in onion, basil, mint, lemongrass, serrano pepper and crushed peanuts. Season with chili sauce, coriander and garlic salt; stir to combine.
    3. 3
      Place flank steak and marinade in an airtight container for 6 hours or overnight.
    4. 4
      Preheat grill to medium-high heat and lightly oil the grate.
    5. 5
      Drain liquid from marinated steak, reserving the steak and non-liquid ingredients.
    6. 6
      Spray a large sheet of aluminum foil with cooking spray; place flank steak and non-liquid marinade ingredients on top and fold to seal.
    7. 7
      Grill for 20 minutes or until beef reaches desired doneness.

    Ratings & Reviews:

    • on June 18, 2011

      55

      Made recipe right down the line except I left out the lemongrass. Have to say this was fantastic marinade, and while they were grilling, the neighbors were curious, popped over to see quote the lovely aroma in the air was unquote. Unfortunately there only 4 of us, and these made for a great dinner. Made for PRMR tag.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2014

      55

      Delicious! With 5 inches of snow surrounding the grill, I made these indoors. Because of the aluminum packets, I started them on a stove top grill pan then moved the pan into a 350F oven for the rest of the time; as a result, the meat cooked through evenly. I forgot the crushed peanuts for my photo. DH thought the dish was fine even without the nuts. Used Thai Sweet Chili Sauce #457035. Served with Coconut Mango Rice #505471. Made for Best of 2013 tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2014

      55

      Completely delicious, the perfect Southeast Asian meat! I made this with pork, but I am sure steak would have been great too. I used 2 lemongrass stalks, so I think that ended up being close to double what the recipe called for. I also decreased the sesame oil, so it would not be too strong for us. There was so much liquid in the marinade, and I didn't waste all that flavor, so I ended up baking the meat with the liquid too, and the reduced sauce that came out of the oven was so yummy, especially over brown rice. I kept the peanuts out and just sprinkled them on at the end so they would stay nice and crunchy. This is definitely a new favorite for us, I can see why 4 people had this in their best of 2013 cookbooks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Pacific Rim Flank Steak

    Serving Size: 1 (317 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 504.9
     
    Calories from Fat 260
    51%
    Total Fat 28.9 g
    44%
    Saturated Fat 9.2 g
    46%
    Cholesterol 154.2 mg
    51%
    Sodium 2172.7 mg
    90%
    Total Carbohydrate 6.6 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.7 g
    6%
    Protein 53.3 g
    106%

    The following items or measurements are not included:

    sweet chili sauce

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