Pacific Rim Flank Steak
photo by KateL
- Ready In:
4 .5 lb servings
- 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
- 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.
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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.
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 Recipe #457035 #457035. Served with Recipe#505471 #505471. Made for Best of 2013 tag game.
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!
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