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Vietnamese Flank Steak

Photo: David Hillegas; Styling: Lydia Degaris-Pursell
Prep time 8 mins
Chill time 1 hr
Cook time 14 mins
Stand time 5 mins
Yield Makes 4 servings


  • 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

How to Make It

  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 (350° to 400°). 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.