California-Thai Flank Steak Recipe - Allrecipes.com
California-Thai Flank Steak Recipe
  • READY IN ABOUT 7 hrs

California-Thai Flank Steak

Read Reviews (30)

"This Thai-inspired marinated steak is a family favorite. Serve with basmati rice, a fresh salad and/or soup, and fresh fruit for desert!" 

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Ingredients Edit and Save

Original recipe makes 8 Servings Change Servings

Directions

  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 chile paste, coriander and garlic salt.
  2. Layer flank steak with marinade. Refrigerate 6 hours or overnight.
  3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
  4. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 6 hrs 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2004

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 bear to see it again!!

 
Most Helpful Critical Review
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.

 
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.

 
Jul 02, 2004

Super flavor. Followed recipe exactly. Marinade are just so much fun. Will make again.

 
Jul 09, 2004

Good flavor. We will be having this again.

 
Sep 09, 2010

Wow! The taste is absolutely phenomenal! I served with an old fashioned texas spicy cream of carrot soup and a light salad, and it was a major hit!

 
Aug 12, 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.

 
Aug 03, 2009

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

 

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Nutrition

  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 826 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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