You can find Thai basil in Asian grocery stores; regular basil is a good substitute.
Directions for: Vietnamese Grilled Flank Steak
Ingredients
Vietnamese Marinadecup dry sherry
Tbsp black peppercorns
tsp whole cloves
Tbsp grated ginger
tsp coriander seeds, crushed
tsp whole allspice berries
large onion, chopped
1 garlic clove, peeled, minced
2 Tbsp fish sauce
juice of one lime
grated zest of 1/2 lime
Tbsp Hoisin sauce
large jalapeno, seeded, chopped
Tbsp brown sugar
3 sprigs Thai basil, torn into pieces, and chopped for garnish
3 sprigs fresh coriander, chopped, for garnish
coarse salt freshly ground black pepper
Steak1 24 oz flank steak
Mayonnaisecup mayonnaise
2 tsp Dijon mustard
Tbsp chopped fresh coriander
pinch grated fresh ginger
coarse salt freshly ground black pepper
Directions
Vietnamese Marinade1. Combine marinade ingredients in a shallow baking dish or a large resealable plastic bag.
2. Immerse flank steak into marinade.
3. Seal bag and refrigerate for 24 hours before grilling.
Steak1. Remove steak from marinade.
2. Just before serving, preheat grill on high.
3. Season flank steak with salt and pepper, and some chopped Thai basil and coriander.
4. Grill on high heat for about 8 minutes per side for medium rare or temperature cooked to your doneness.
5. Remove and cover with foil for 5 minutes before slicing against the grain into 1/8-inch thick slices (about 36).
Mayonnaise1. Mix all the ingredients together.
2. Serve the slices of flank steak with mayonnaise.
See more: Beef, Main, Herbs, Grill, Dinner