Pacific Rim Flank Steak

• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup lime juice, freshly squeezed
• 2 tablespoons dark sesame oil
• 2 tablespoons fish sauce
• 1/2 small red onion, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup of fresh mint, chopped
• 3 tablespoons fresh lemongrass, sliced
• 1 serrano pepper, chopped
• 3 tablespoons peanuts, crushed
• 3 tablespoons sweet chili sauce
• 1 tablespoon coriander
• 1/2 teaspoon garlic salt
• 2 lbs flank steaks

1. In a large bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil and fish sauce.
2. Stir in onion, basil, mint, lemongrass, serrano pepper and crushed peanuts. Season with chili sauce, coriander and garlic salt; stir to combine.
3. Place flank steak and marinade in an airtight container for 6 hours or overnight.
4. Preheat grill to medium-high heat and lightly oil the grate.
5. Drain liquid from marinated steak, reserving the steak and non-liquid ingredients.
6. Spray a large sheet of aluminum foil with cooking spray; place flank steak and non-liquid marinade ingredients on top and fold to seal.
7. Grill for 20 minutes or until beef reaches desired doneness.

soy sauce, rice vinegar, lime juice, dark sesame oil, fish sauce, red onion, fresh basil, mint, fresh lemongrass, serrano pepper, peanuts, sweet chili sauce, coriander, garlic salt, flank steaks

Taken from www.food.com/recipe/pacific-rim-flank-steak-424803 (may not work)