Monday, June 16, 2008

California Thai Flank steak

California Thai Flank Steak
1/3 cup soy sauce
¼ cup rice vinegar
¼ rice wine
¼ cup fresh lime juice
2 T sesame oil
½ small red onion sliced
¼ cup each chopped fresh mint and basil (thai basil if you can find it.)
3 T sliced fresh lemon grass
3 T crushed peanuts
3 T chili paste (I use sriracha)
1 T ground coriander
2 cloves crushed garlic
2 lbs flank steak.
Mix all marinade ingredients together and then add meat. Freeze all together. Thaw and drain off marinade. Grill steak until it reaches desired doneness. Let rest for 10 minutes. Slice thinly against the grain and serve on a salad or with rice.

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