Thai-inspired BBQ flank steak

    Thai-inspired BBQ flank steak


    41 people made this

    About this recipe: This Thai-inspired marinated steak is a family favourite. Serve with jasmine rice, a fresh salad and fresh fruit for dessert!

    Serves: 8 

    • 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

    Prep:30min  ›  Cook:20min  ›  Extra time:6hr marinating  ›  Ready in:6hr50min 

    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 chilli paste, coriander and garlic salt.
    2. Layer flank steak with marinade. Refrigerate 6 hours or overnight.
    3. Preheat an outdoor barbecue for medium high heat, and lightly oil grate.
    4. 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.

    Beef cuts

    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.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate