Reviewed: Aug. 10, 2009

OK ....... a bunch of ingredients you seldom see together, but it seemed interesting. I followed the recipe EXACTLY. I grow my own lemongrass, basil, mint, and a bunch of other stuff so it wasn't difficult to prepare. The biggest issue I had was the lack of cooking detail. 20 minutes on medium-high (on my grill) got RARE. I then sliced it all and returned it to the grill grates to finish cooking for another 5 minutes. I may try the recipe again -- but just for the marinade / sauce. I'll stick to other proven flank recipes.

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kaz

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Hot Springs Village, Arkansas, USA

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Reviewed: Aug. 1, 2009

Great as a marinade for just about any type of meat.

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broomclandad

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Reviewed: May 17, 2009

I made a few changes by adding fresh garlic instead of garlic salt (soysauce is salty enough).This recipe was a HUGE hit for some realy foodies that I served it to. I marinated Filet instead of Flank Steak to make the affair a little more upscale. I served cold noodles with peanut sauce, green salad with a cilantro lime dressing, and meyer lemon roasted asparagus. The meal was fantastic!

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estollmeyer

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Reviewed: Jan. 30, 2009

I have made this for a couple years now. It is outstanding and deserves more stars. I do not omit any ingredients, use McCormicks dried lemon grass and soak in warm water for 20-30 minutes before chopping, and do use fresh mint and basil. I marinate the meat 24-48 hours, bring up to room temparature before cooking and cook medium rare, let it rest a few minutes and slice very thin and serve with fried rice or a salad with some type of Asian dressing. It makes great left overs for steak salad or steak sandwhiches. I have made it for house geusts a few times and everyone raves about the taste and how tender the meat is.

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Valerie

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Jan. 21, 2009

My mom is Japanese so I have almost exclusively prepare my steaks with soy sauce-based mariandes. I love the ingredients in this marinade so I expected a really delicious steak, but for a soy sauce-based mariande, it really wasn't that flavorful. Wasn't bad, but I won't make it again.

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sailshonan

Cooking Level: Expert

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Reviewed: Oct. 20, 2008

We were ready for a new way to prepare flank steak, and this one was loved by all! Per other reviewers, reduced coriander by half, and chile paste by 2/3 (but that one's up to you!), and unintentionally marinated for 24 hours! Delicious! We grow our own lemon grass, and if you don't have it, try the local asian foods store. You can sometimes find all of these ingredients in some larger groceries, including the cooking rice wine.

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Loves Food

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 6, 2008

I was really hoping to like this recipe, but as it is, I thought it was just ok, and not worth the trouble of getting my charcoal grill going. The flavor was pretty good, but something in the seasonings was a little off--too much coriander? Too much sake? I'm not sure. I made this according to the recipe except for substituting shallots for onions and crushed garlic for garlic salt. Oh, well--I might try it again, only on the stove, and I might reduce the marinade for a glaze. However, for all of you out there who love this recipe but are having a hard time finding lemongrass--one trip to an Asian grocery store and one good growing season, and you can have a pot full of lemongrass--the stalks will grow roots if they're fresh enough and placed in water for a few weeks. Just keep your cats away from them--mine go nuts for lemongrass.

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Falkirk

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Jan. 9, 2008

This was absolutely delicious!! The only thing I will do differently next time is go ahead and marinate overnight. I marinated for about 8 hours and the flavor was good...but not quite as intense as I would have liked. I subbed beer for the rice wine, and omitted the lemongrass & mint.

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missyk80

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Reviewed: Nov. 15, 2007

This was delicious. Mine came out a little salty but was perfect with jasmine rice. Didn't have corriander but it was good anyway!

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Cooking

Cooking Level: Intermediate

Home Town: Rockaway, New York, USA

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Reviewed: Nov. 10, 2006

I made this for my girlfriend on her birthday...she loved it! I'm definatly using this one again!!

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Nath

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Reviewed: Oct. 31, 2006

My family LOVED this recipe. The only changes I made.. added fresh garlic as suggested by another review. I didn't have fresh mint (and don't care for anyway) so, added cilantro instead. Reallly YUM.. Thanks for sharing!

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KaringKare

Cooking Level: Expert

Home Town: Fraser, Colorado, USA

Living In: Grand Lake, Colorado, USA

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Reviewed: Jul. 18, 2006

Food Snob that I am... I usually tamper with ingredients, but didnt on this one. My sweetie dosent like mint... I even left it in this... she did'nt quite know, and she and the company loved it. I'd do it again...... oh ya... and, as alot of you know... I used buffalo.

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buffalochef

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: May 24, 2006

I thought this marinade was not as smooth as I'd like...I think there were too many conflicting flavours for my liking...or I just don't know my thai herbs well enough...

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EmilyP

Cooking Level: Expert

Home Town: Owen Sound, Ontario, Canada

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Reviewed: May 17, 2006

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 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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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Mar. 29, 2006

Outstanding!!! The aroma is wonderful. I didn't have any coriander so I used a dash of red pepper flakes. Grilled on the stove with a grill pan 6 minutes each side--perfect. Thanks for sharing.

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Cathy R.

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Jan. 30, 2006

I made this for the first time for company. We had several thai style dishes and this was the least favorite. I thought it was fine, but no one else seemed to like it for some reason. They thought the spices didn't taste right. My husband said next time he would omit the rice wine and cut back on the soy sauce.

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ROBIN1005

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Reviewed: Nov. 14, 2005

I love this recipe!!!

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TINAGF1978

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Reviewed: Jun. 6, 2005

We all LOVED this. I didn't have lemon grass, so used lemon verbena instead and left out the mint, as I'm not a big fan of it, but it was still delicious and a nice change of pace. Thanks Karyn.

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