California-Thai Flank Steak

California-Thai Flank Steak

34
VALKARYN 5

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

Ingredients

6 h 50 m {{adjustedServings}} servings 274 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  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.
  2. Layer flank steak with marinade. Refrigerate 6 hours or overnight.
  3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
  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.
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Reviews

34
  1. 41 Ratings

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This steak marinade was awesome- we used it instead of chicken in the Asian Chicken Salad (listed in salads). We have it marinating again today- we'll probably eat it over and over until we can...

Wow! We loved this dish. I couldn't find rice wine so I omitted it. I used 1/2 a Vidalla onion rather than red since it was what I had. I couldn't find fresh lemon grass so used a jar of dri...

Super flavor. Followed recipe exactly. Marinade are just so much fun. Will make again.