Vietnamese Flank Steak

• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 2 green onions, sliced
• 1 teaspoon grated fresh ginger
• 1 to 1 1/2 pounds flank steak
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh cilantro

1. Combine first 7 ingredients. Place steak in a large zip-top plastic bag, and pour half of marinade over meat. Seal, and chill 1 hour or up to 6 hours.
2. Pour remaining marinade into a small saucepan. Cook over medium-high heat 3 minutes or until reduced by one-third and slightly thickened. Cool, and stir in mint and cilantro.
3. Preheat grill to medium-high heat (350u0b0 to 400u0b0). Remove meat from bag; discard marinade. Grill on greased grill grate 7 minutes on each side for medium-rare or until desired degree of doneness. Let stand 5 minutes before slicing. Drizzle with reduced marinade before serving.

rice vinegar, sugar, ground coriander, salt, ground black pepper, green onions, ginger, flank steak, fresh mint, fresh cilantro

Taken from www.myrecipes.com/recipe/vietnamese-flank-steak (may not work)