Ingredients

The following ingredients have 6 Servings
  • 1/2 cup olive oil
  • 1/2 cup rice wine vinegar, or red wine vinegar
  • 1/3 cup soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1 1/2 pounds flank steak
  • 2 cups sticky rice, cooked
  • 1 16 ounce can coconut milk
  • 12 fresh basil leaves
  • 1/2 mango, cut into long thin slices

Instruction

  • Combine olive oil, rice wine (or red wine) vinegar, soy sauce, cloves, salt and pepper in a small bowl and mix well. Pound the flank steak to 1/2 inch thickness. Make a few shallow (1/8 inch) slices against the grain of the meat. Place in a shallow bowl or gallon ziplock bag and pour marinade over the meat. Seal and refrigerate for 1-3 hours. In a small pot over medium heat, stir rice and coconut milk together. Simmer, stirring regularly until the rice has absorbed the coconut milk, about 5 minutes. Let rice cool. Pat the meat dry and bring to room temperature. Arrange basil leaves on the meat leaving a one inch border all around and top with mango slices. Place a thin layer of rice on top of the mango. Gently roll the steak as tightly as you can to make a roll. Tie with kitchen twine. Prepare grill to medium. Cook on each side 5-7 minutes for medium rare, use an instant read thermometer to ensure beef is cooked through.