Recipe by alligirl
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.
Top Review by weekend cooker
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.
- 1⁄3 cup soy sauce
- 1⁄4 cup rice vinegar
- 1⁄4 cup lime juice, freshly squeezed
- 2 tablespoons dark sesame oil
- 2 tablespoons fish sauce
- 1⁄2 small red onion, chopped
- 1⁄4 cup fresh basil, chopped
- 1⁄4 cup of fresh mint, chopped
- 3 tablespoons fresh lemongrass, sliced
- 1 serrano pepper, chopped
- 3 tablespoons peanuts, crushed
- 3 tablespoons sweet chili sauce
- 1 tablespoon coriander
- 1⁄2 teaspoon garlic salt
- 2 lbs flank steaks
Directions See How It's Made
- In a large bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil and fish sauce.
- Stir in onion, basil, mint, lemongrass, serrano pepper and crushed peanuts. Season with chili sauce, coriander and garlic salt; stir to combine.
- Place flank steak and marinade in an airtight container for 6 hours or overnight.
- Preheat grill to medium-high heat and lightly oil the grate.
- Drain liquid from marinated steak, reserving the steak and non-liquid ingredients.
- Spray a large sheet of aluminum foil with cooking spray; place flank steak and non-liquid marinade ingredients on top and fold to seal.
- Grill for 20 minutes or until beef reaches desired doneness.