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.