You can substitute regular basil for the Thai variety here.
2 tbsp (30 mL) chopped garlic
¼ cup (60 mL) minced fresh ginger
4 large jalapeño peppers, seeded and minced
⅔ cup (150 mL) sugar
2 tsp (10 mL) red chili paste
1 cup (250 mL) fish sauce
Zest and juice of 6 large limes
2 tsp (10 mL) ground coriander
1 flank steak, 2 lbs (1 kg), fat trimmed
¼ cup (60 mL) chopped fresh coriander
¼ cup (60 mL) chopped fresh Thai basil
1 small head iceberg lettuce, leaves separated
Thai basil sprigs
- Combine garlic, ginger, jalapeños, sugar, chili paste, fish sauce, lime juice and ground coriander in a medium bowl. Transfer to a large resealable plastic bag and add flank steak. Seal bag and let steak marinate in the refrigerator at least 3 hours or overnight.
- Remove flank steak from refrigerator and let warm to room temperature. Preheat the barbecue on high heat. Remove steak from marinade and sprinkle both sides with chopped coriander and Thai basil. Grill steak 4 to 6 minutes per side or until medium-rare. Transfer steak to a board and let rest 5 minutes. Strain marinade into small saucepan and heat over high heat until boiling. Remove from heat and cool.
- Slice steak thinly across the grain and serve with lettuce leaves and herb sprigs. To eat, wrap 3 slices of flank steak and 2 herb sprigs in a lettuce leaf, and dip in the sauce.