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Thai Marinated Flank Steak Recipe

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

Course Main Course
Cuisine Thai Food
Keyword flank steak
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 15 minutes
Total Time 18 minutes
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

  1. 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.

  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. Cutting against the grain breaks up the muscle fibers and helps avoid a tough and chewy steak experience.