EnerSmart Magazine

Recipes - Entrees/Side Dishes

Christine Cushing's vietnamese grilled flank steak

Christine Cushing's Vietnamese Grilled Flank Steak Photo

Makes 6 to 8 servings

From Christine's book, Fearless In The Kitchen, Innovative Recipes for The Uninhibited Cook ($29 Viking Canada).  The secret to tender flank steak is in the marinating. Cover the meat in the marinade and let sit for at least 6 or up to 24 hours, turning occasionally.


  • 1 large onion, chopped
  • 1 large jalapeno, seeded and chopped
  • 2 cloves garlic, minced
  • juice of 2 limes
  • grated zest of 1 lime
  • 1 cup dry sherry
  • 1 tbsp black peppercorns (coarsely cracked)
  • 1 tbsp brown sugar
  • 1 tbsp grated fresh ginger
  • 1 tbsp hoisin sauce
  • 1 tsp whole cloves
  • 1 tsp coriander seeds, crushed
  • 1/2 tsp allspice berries
  • 1 flank steak (about 2lb/1kg)
  • several sprigs fresh Thai basil, chopped
  • several sprigs fresh coriander, chopped
  • salt and freshly cracked black pepper to taste


  1. Combine marinade ingredients in a shallow baking dish or large resealable plastic bag. Immerse flank steak in marinade. Cover and refrigerate for at least 6 hours or up to 24 hours, turning steak occasionally.
  2. Preheat natural gas grill to high.
  3. Remove steak from marinade (discard the marinade) and season both sides of steak with Thai basil, fresh coriander, salt and pepper. Grill for 7 to 8 minutes per side for medium-rare. Remove steak from grill and let rest, covered loosely with foil, for 5 minutes. Thinly slice steak against the grain. Serve immediately.
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