Thai Marinated Flank Steak Recipe

This Thai Marinated Flank Steak Recipe is so simple to throw together and is filled with the Thai flavors you love.

I love a good flank steak. When coming home from college, my mom would ask what I want for my coming home meal. This flank steak recipe with my favorite mashed potatoes would be the request.

The plan was to make that very recipe the other day, but I then realized I had a bunch of leftover Thai ingredients intended for my Panang curry recipe. I decided to combine these yummy Thai ingredients with the flank steak I had sitting in the refrigerator.

Thai Marinated Flank Steak Recipe

In my family, this Thai Marinated Flank Steak recipe was a winner. How do I know? 4 out of 5 people loved it. In our house, that’s a win. We don’t really count the 5th child because she is so picky and refused to even try it.

Really, therefore, 4 out of 4 who tried it loved it. Mom win!

Marinated flank steak takes minutes to prepare, can be made a day ahead and then takes minutes to cook. There’s another win for you.

It seems fancy, but really it is rather easy.

Ingredients Needed to Make This Thai Marinated Flank Steak Recipe

• 1 1/2-2 lb flank steak
• 3/4 cup olive oil
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp fresh lime juice
• 1 1/2 tsp garlic powder
• 1 1/2 tsp chopped garlic
• 2-3 finely chopped Thai chilis, depending on heat tolerance
• 1/2 cup fresh red Thai basil
• 1/4 cup brown sugar
• 3 Tbsp fish sauce
• 2 Tbsp cilantro
• 2 Tbsp chopped ginger

How to Make Thai Marinated Flank Steak Recipe

1. Combine all ingredients in large Ziplock bag. I like to add all the liquid and dry ingredients first, close the bag, massage the mixture to incorporate ingredients and then add the flank steak. Close the bag. Use your hands to massage the marinade into the steak. If you want to be more earth friendly, place the marinade and steak in a glass 9×13 baking dish with lock down lid.
2. Marinate in the refrigerator for at least four hours or overnight.
3. Heat grill to medium-high heat. Grill steak for about 4 minutes per side for a medium-rare steak. 125 degrees F will provide a rare steak, 135 degrees F is medium rare, or 145 degrees F gives a medium. Flank steak is lean and tends to dry out when cooked above medium, but if you love your cattle really, really dead, 155 degrees F is provides a medium well, and 165 degrees F is well done. Flank steak tends to be more narrow at one end, so always check the thicker part. You should get a variety of meat doneness to satisfy everyone at the table.
4. Cover with foil and let steak rest for 10-15 minutes before slicing.
5. Flank steak is a fibrous meat, making it a perfect meat for absorbing marinade. When cutting your steak, you want to cut against the grain and at an angle as shown in the photo above and below. Cutting against the grain breaks up the muscle fibers and helps avoid a tough and chewy steak experience.

What did I Serve Alongside my Thai Marinated Flank Steak Recipe?

This steak can be served on its own, but having some sides available is always nice. I served it with some Jasmine rice, cooked in a chicken broth with grated lime and chopped cilantro. I also did some pan seared broccoli with salt, pepper, and some red chili flakes.

This would also go well served on top of rice noodles mixed with my Red Thai Basil Pesto Sauce.

If you are trying to be more Keto or protein friendly, eliminate the brown sugar in the marinade and serve alongside wok sautéed vegetables.

Thai Marinated Flank Steak Recipe

This Thai Marinated Flank Steak Recipe takes only minutes of preparation, but is infused with delicious Thai flavors.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Resting Time 15 minutes mins

Total Time 18 minutes mins

Course Main Course

Cuisine Thai Food

Servings 4 people

Ingredients

  

INGREDIENTS NEEDED TO MAKE THIS THAI MARINATED FLANK STEAK RECIPE

• 1 1/2-2 lb flank steak
• 3/4 cup olive oil
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp fresh lime juice
• 1 1/2 tsp garlic powder
• 1 1/2 tsp chopped garlic
• 2-3 finely chopped Thai chilis depending on heat tolerance
• 1/2 cup fresh red Thai basil
• 1/4 cup brown sugar
• 3 Tbsp fish sauce
• 2 Tbsp cilantro
• 2 Tbsp chopped ginger

Instructions

 

HOW TO MAKE THAI MARINATED FLANK STEAK RECIPE

• Combine all ingredients in a large Ziplock bag. I like to add all the liquid and dry ingredients first, close the bag, massage the mixture to incorporate ingredients and then add the flank steak. Close the bag. Use your hands to massage the marinade into the steak. If you want to be more earth friendly, place the marinade steak in a glass 9×13 baking dish with lock down lid.
• Marinate in the refrigerator for at least four hours or overnight.
• Heat grill to medium-high heat. Grill steak for about 4 minutes per side for a medium-rare steak. 125 degrees F will provide a rare steak, 135 degrees F is medium rare, or 145 degrees F gives a medium. Flank steak is lean and tends to dry out when cooked above medium, but if you love your cattle really, really dead, 155 degrees F is provides a medium well, and 165 degrees F is well done. Flank steak tends to be more narrow at one end, so always check the thicker part. You should get a variety of meat doneness to satisfy everyone at the table.
• Cover with foil and let steak rest for 10-15 minutes before slicing.
• Flank steak is a fibrous meat, making it a perfect meat for absorbing marinade. When cutting your steak, you want to cut against the grain and at an angle as shown in the photo above. Cutting against the grain breaks up the muscle fibers and helps avoid a tough and chewy steak experience.

Keyword flank steak

Note: Calories are hard to assess when talking about a flank steak because you throw a majority of the marinade away. All of the ingredients above total 859 calories per serving, but that’s a huge over-estimate because of how much of the marinade is discarded. On My Fitness Pal, I do not see any flank steak recipe that totals more than 275 calories per serving.

I hope you family comes to love this simple Thai food recipe. If Thai ingredients are harder to find, the Thai chilis can always be substituted for red pepper flakes. I think the red Thai basil makes a big difference in flavor, but you could also use normal basil if you can’t find the Thai basil in your area of the world.

Want More Thai Food Recipes?

Do you love Thai food as much as I do? If so, I think you will fall in love with the great recipes I have to offer.

Pad Kee Mao – Thai Drunken Noodles – This popular Thai dish is replicated beautifully in this well-developed recipe. One of the things I love about making Thai food is the ability to chop and prepare so much ahead of time and then throw it together quickly during cooking time.

Red Thai Basil Pesto – This is a recipe I developed after having an abundance of red Thai basil growing in my garden. The Thai pesto pairs nicely with rice noodles, but I actually think it could be really tasty on top of the Thai Marinated Flank Steak Recipe shared today.

Panang Curry Recipe – In our lives, most orders at a Thai restaurant include Panang Curry. I just knew I needed to develop my own recipe to satisfy the Thai food itch at home. I don’t imagine you’ll be disappointed in this one.