Ingredients
4 cups and 2 tablespoons soy sauce
3 cups and 2 tablespoons rice vinegar
3 cups and 2 tablespoons rice wine
3 cups and 2 tablespoons fresh lime juice
1-1/2 cups and 1 tablespoon dark sesame oil
6-1/4 small red onion, chopped
3 cups and 2 tablespoons chopped fresh basil
3 cups and 2 tablespoons chopped fresh mint
2-1/3 cups sliced lemon grass
2-1/3 cups crushed peanuts
2-1/3 cups chile paste
3/4 cup and 1 teaspoon ground coriander
2 tablespoons and 1/4 teaspoon garlic salt
25 pounds flank steak

Directions
1 In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil. Stir in onion, basil, mint, lemon grass and crushed peanuts. Season with chile paste, coriander and garlic salt. 2 Layer flank steak with marinade. Refrigerate 6 hours or overnight. 3 Preheat an outdoor grill for medium high heat, and lightly oil grate. 4 Spray a large sheet of aluminum foil with non-stick cooking spray. Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients. Fold edges of foil to seal, then grill for 20 minutes.