- Meat and poultry
- Cuts of beef
This Thai-inspired marinated steak is a family favourite. Serve with jasmine rice, a fresh salad and fresh fruit for dessert!
43 people made this
- 5 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 4 tablespoons rice wine
- 4 tablespoons fresh lime juice
- 2 tablespoons dark sesame oil
- 1/2 small red onion, chopped
- 4 tablespoons chopped fresh basil
- 4 tablespoons chopped fresh mint
- 3 tablespoons sliced lemon grass
- 3 tablespoons crushed peanuts
- 3 tablespoons chilli paste
- 1 tablespoon ground coriander
- 1/2 teaspoon garlic salt
- 900g flank steak or skirt steak
MethodPrep:30min ›Cook:20min ›Extra time:6hr marinating › Ready in:6hr50min
- 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 chilli paste, coriander and garlic salt.
- Layer flank steak with marinade. Refrigerate 6 hours or overnight.
- Preheat an outdoor barbecue for medium high heat, and lightly oil grate.
- Lightly grease a large sheet of aluminium foil. Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients. Fold edges of foil to seal, then barbecue for 20 minutes.
Flank steak is an underrated lean cut of beef that's exceptionally flavourful and made for marinating. Skirt steak is similar, but marbled with more fat than a flank steak. Avoid overcooking to maintain tenderness. In France, both skirt and flank cuts are called Bavette. For best results with a flank steak, cut into thin slices at a slant against the grain before serving.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(45)
Reviews in English (36)
This steak marinade was awesome- we used it instead of chicken in the Asian Chicken Salad (listed in salads). We have it marinating again today- we'll probably eat it over and over until we can't bear to see it again!!-13 Jul 2003
Wow! We loved this dish. I couldn't find rice wine so I omitted it. I used 1/2 a Vidalla onion rather than red since it was what I had. I couldn't find fresh lemon grass so used a jar of dried. I also left out the garlic salt and added a clove of minced garlic.Nothing in the dish has an over powering flavor and we couldn't get enough of it at our house. I was concerned about the 3 tablespoons of chile paste, but the dish had an undertone of spiciness, but wasn't hot at all. In fact, I planned to give my 4 yo a hotdog, but she not only ate some but asked for seconds.-17 May 2006