A flavorful and aromatic grilled flank steak recipe with a delightful Asian-inspired marinade.
Combine the soy sauce, lime juice, and fish sauce in a mixing bowl.
Ensure the ingredients are well mixed to create a balanced flavor.
Add the red onion, basil, mint, lemongrass, and peanuts to the marinade.
Chop the herbs finely to release their full aroma.
Place the flank steak in an airtight container and pour the marinade over it. Seal and refrigerate for at least 6 hours.
For best results, marinate overnight to enhance the flavor.
Preheat the grill to medium-high heat and lightly oil the grate.
Ensure the grill is clean to prevent sticking.
Remove the steak from the marinade, letting excess liquid drip off. Reserve the solid ingredients from the marinade.
Pat the steak dry with a paper towel for better searing.
Place the steak and reserved marinade solids on a sheet of aluminum foil sprayed with cooking spray. Fold to seal.
Sealing the foil helps retain moisture and flavor.
Grill the steak for 20 minutes, turning halfway through, until it reaches your desired doneness.
Use a meat thermometer to check the internal temperature for accuracy.
Let the steak rest for 5 minutes before slicing against the grain.
Resting allows the juices to redistribute, keeping the steak tender.
Serve the steak with the reserved marinade solids as garnish.
Pair with your favorite side dishes for a complete meal.
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