5 garlic cloves, pressed
1 stalk of lemongrass, tough otter layer and green removed, finely minced
3 shallots, minced
1 TBS sugar
1/2 tsp crushed red pepper
1 TBS sesame seeds, toasted
salt and pepper, dash
2 TBS fish sauce
1 tsp sesame oil
2 lbs flank steak
handful basil leaves, chopped
Combine garlic, lemongrass, shallots, sugar, red pepper, salt, pepper, sesame seeds, fish sauce and sesame oil in a large zip-type plastic bag. Add flank steak and marinade in the refrigerator, for at least 1 hour, but for best results, overnight.
Spray grill and heat to medium-high heat. Grill flank steak, covered, until medium-rare. The steak can also be cooked under the broiler or done on a cook-top grill. Transfer to a plate, top with basil. Cover with foil.
Recipe: Sweet Cucumber Dipping Sauce
Make this sauce ahead and refrigerate and use to dip flank steak.
1/2 cup rice vinegar
1/2 cup sugar
2 garlic cloves, pressed
2 red chilies, seeded and finely chopped
dash of salt
1/4 cucumber seeded and finely chopped
Bring vinegar and sugar together in a small saucepan over medium heat. Simmer until syrupy, about 5 minutes. Pour hot syrup over garlic and chilies. Salt and pepper.
Stir in cucumber just before serving.
Divide and serve in little dipping bowls.