Thai-inspired barbecued steak

    3 hours 10 min

    Thai flavours combine to make one phenomenal steak! It's great with grilled vegetables, and perfect for salads and sandwiches.

    113 people made this

    Serves: 8 

    • 4 tablespoons Thai chilli sauce, such as Blue Dragon
    • 4 tablespoons Thai Fish Sauce, such as Barts
    • 1 1/2 tablespoons toasted sesame oil
    • 1 tablespoon grated fresh ginger root
    • 3 cloves garlic, peeled and crushed
    • 1kg (2 lb) flank steak

    Prep:3hr  ›  Cook:10min  ›  Ready in:3hr10min 

    1. In a medium bowl, whisk together chilli sauce, fish sauce, sesame oil, ginger and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during barbecuing.
    2. Score steak and place in a shallow dish. Pour marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
    3. Preheat barbecue for high heat.
    4. Lightly brush the cooking grate with oil. Barbecue the steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.

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    Reviews & ratings
    Average global rating:

    Reviews in English (87)


    All I can say is "Wow!". Seeing fish sauce in the ingredients made me wonder, but am I ever glad I tried this. Even though I messed up and marinated for 36 hours cause I got busy elsewhere, this is one of the best, if not the best, marinate for beef I've tried.  -  24 Nov 2002  (Review from Allrecipes US | Canada)


    This was my first experience with fish sauce. I opened the bottle and all I could think was this must be the nastiest smelling stuff ever made. Don't let that put you off though, because the steak ends up really tasty. I found the ginger and sesame to be the dominate flavors in the steak, but I did every so often get a hint of the fish sauce. I think it is something everyone should try for themselves at least once, but if you are not an adventurous person, this is not the recipe for you.  -  02 Sep 2003  (Review from Allrecipes US | Canada)


    I didn't have the sesame oil, so I used olive oil. It was absolutely perfect. My husband was very impressed (he thought he was the only one that could make a good marinade).  -  14 Jul 2001  (Review from Allrecipes US | Canada)