California-Thai Flank Steak30 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 6 hr 50 min
“This Thai-inspired marinated steak is a family favorite. Serve with basmati rice, a fresh salad and/or soup, and fresh fruit for desert!” - by VALKARYN
Original recipe yields 8 Servings
- 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.
Amount Per Serving (8 total)
- 274 cal
- 15.4 g
- 7.1 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"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't bea..." See morer to see it again!!"
"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 dried. I..." See more also left out the garlic salt and added a clove of minced garlic. Nothing in the dish has an over powering flavor and we couldn't get enough of it at our house. I was concerned about the 3 tablespoons of chile paste, but the dish had an undertone of spiciness, but wasn't hot at all. In fact, I planned to give my 4 yo a hotdog, but she not only ate some but asked for seconds."
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