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Vietnamese Grilled Flank Steak

Food Network Canada
YIELDS
4 servings

You can find Thai basil in Asian grocery stores; regular basil is a good substitute.

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Ingredients

Vietnamese Marinade

½
cup dry sherry
½
Tbsp black peppercorns
½
tsp whole cloves
½
Tbsp grated ginger
½
tsp coriander seeds, crushed
¼
tsp whole allspice berries
½
large onion, chopped
1
garlic clove, peeled, minced
2 ½
Tbsp fish sauce
juice of one lime
grated zest of ½ lime
½
Tbsp Hoisin sauce
½
large jalapeno, seeded, chopped
½
Tbsp brown sugar
3
sprigs Thai basil, torn into pieces, and chopped for garnish
3
sprigs fresh coriander, chopped, for garnish
coarse salt freshly ground black pepper

Steak

1 24
oz flank steak

Mayonnaise

½
cup mayonnaise
2
tsp Dijon mustard
½
Tbsp chopped fresh coriander
pinch grated fresh ginger
coarse salt freshly ground black pepper
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Directions

Step 1

Combine marinade ingredients in a shallow baking dish or a large resealable plastic bag.

Step 2

Immerse flank steak into marinade.

Step 3

Seal bag and refrigerate for 24 hours before grilling.

Step 4

Remove steak from marinade.

Step 5

Just before serving, preheat grill on high.

Step 6

Season flank steak with salt and pepper, and some chopped Thai basil and coriander.

Step 7

Grill on high heat for about 8 minutes per side for medium rare or temperature cooked to your doneness.

Step 8

Remove and cover with foil for 5 minutes before slicing against the grain into 1/8-inch thick slices (about 36).

Step 9

Mix all the ingredients together.

Step 10

Serve the slices of flank steak with mayonnaise.

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