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Thai Flank Steak |
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| Ingredients: |
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup Chardonnay
1/4 cup fresh lime juice
2 tablespoons dark sesame oil
1/2 small red onion, chopped
1/4 cup chopped fresh basil
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1 teaspoon mint flakes
3 teaspoons lemon zest
1/4 cup dry roasted peanuts
3 teaspoons green curry paste
1 teaspoon coriander seed
1/2 teaspoon garlic salt
2 pounds flank steak
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| Procedures: |
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.
Layer flank steak with marinade. Refrigerate 6 hours or overnight.
Preheat an outdoor grill for medium high heat, and lightly oil grate.
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.
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| Notes: |
2021-05-22: After slicing the meat, I stir fried in the pan, but over-cooked it.
2021-05-20: Added to our cookbook.
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07/12/2021
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