• 8servings
  • 410minutes
  • 274calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsNatrium, Fluorine, Silicon, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons soy sauce

  2. 4 tablespoons rice vinegar

  3. 4 tablespoons rice wine

  4. 4 tablespoons fresh lime juice

  5. 2 tablespoons dark sesame oil

  6. 1/2 small red onion, chopped

  7. 4 tablespoons chopped fresh basil

  8. 4 tablespoons chopped fresh mint

  9. 3 tablespoons sliced lemon grass

  10. 3 tablespoons crushed peanuts

  11. 3 tablespoons chilli paste

  12. 1 tablespoon ground coriander

  13. 1/2 teaspoon garlic salt

  14. 900g flank steak or skirt steak

Instructions Jump to Ingredients ↑

  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 chilli paste, coriander and garlic salt.

  2. Layer flank steak with marinade. Refrigerate 6 hours or overnight.

  3. Preheat an outdoor barbecue for medium high heat, and lightly oil grate.

  4. Lightly grease a large sheet of aluminium foil. Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients. Fold edges of foil to seal, then barbecue for 20 minutes.


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