This is the bowl of amazing smelling goodness.
It was mint, basil and red onion.
The liquid mix contains rice vinegar, sesame oil, lime juice and soy sauce.
The wet and dry ingredients were mixed together and crushed peanuts were added.
The recipe calls for 3 tablespoon of chili paste, but I am kind of a wimp and I was feeding this to my kids so all I could handle was about a teaspoon.
I marinated the meat for about 8 hours and it was so flavorful.
I put a large skillet on to heat up.
I poured the marinade into a saucepan and boiled it for 10 minutes to thicken and take care of any chance of bacteria.
The meat was cooked on each side for 5 minutes.
I let the meat rest for 10 minutes before slicing it thinly and putting it over salad greens.
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup rice wine
1/4 cup fresh lime juice
2 tablespoons dark sesame oil
1/2 small red onion, chopped
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
3 tablespoons sliced lemon grass
3 tablespoons crushed peanuts
3 tablespoons chile paste
1 tablespoon ground coriander
1/2 teaspoon garlic salt
2 pounds flank steak
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.
Layer steak with marinade. Refrigerate 6 hours or overnight.
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
To Freeze: Freeze in freezer safe container.
To Reheat: Defrost. Preheat outdoor grill at medium-high heat, lightly oil grate. Cook foil packs for 20 minutes.