California-Thai Flank Steak

This Thai-inspired marinated steak is a family favorite. Serve with basmati rice, a fresh salad and/or soup, and fresh fruit for desert!

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 274 Calories

Ingredients

• ¼ cup fresh lime juice
• ¼ cup chopped fresh basil
• 2 pounds flank steak
• ½ teaspoon garlic salt
• ¼ cup rice vinegar
• ⅓ cup soy sauce
• ¼ cup chopped fresh mint
• 2 tablespoons dark sesame oil
• ½ small red onion, chopped
• 1 tablespoon ground coriander
• ¼ cup rice wine
• 3 tablespoons sliced lemon grass
• 3 tablespoons crushed peanuts
• 3 tablespoons chile paste

Recipe Instructions

Step 1

In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil. Stir in onion, basil, mint, lemon grass and crushed peanuts. Season with chile paste, coriander and garlic salt.

Step 2

Layer flank steak with marinade. Refrigerate 6 hours or overnight.

Step 3

Preheat an outdoor grill for medium high heat, and lightly oil grate.

Step 4

Spray a large sheet of aluminum foil with non-stick cooking spray. Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients. Fold edges of foil to seal, then grill for 20 minutes.