Thai Marinated Steak

Prep Time
Cook Time
Ready In

"This is a recipe I am posting for 2016 Culinary Quest for the Thailand/Indonesia leg. This is a recipe I found from "Lobel's of New York" on ( Time doesn't include the marinating time, which should be at least one hour and up to 8 hours."

Original is 6 servings


  • Serving Size: 1 (128.8 g)
  • Calories 371
  • Total Fat - 34.4 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 65.5 mg
  • Sodium - 716.6 mg
  • Total Carbohydrate - 2 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.5 g
  • Protein - 12.8 g
  • Calcium - 25.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

1. Whisk together all the ingredients except the steak and cilantro used for garnish in a shallow glass or ceramic dish. Put the steak in the marinade, turning several times to coat. Cover and refrigerate for at least 1 hour and as long as 8 hours, letting the meat come to room temperature before grilling.

Step 2

Step 3

2. Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until moderately hot to hot.

Step 4

Step 5

3. Lift the steak from the dish, letting the marinade drip back into the dish. Grill the meat for 6 or 7 minutes, brushing several times with the marinade during the first 5 minutes of grilling. (The oil in the marinade may cause flare-ups.) Turn the steak and grill for 6 to 7 minutes longer for medium-rare, or until it is cooked to the desired degree of doneness.

Step 6

Step 7

4. Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips. Serve garnished with cilantro.


No special items needed.

3 Reviews


Great marinade, just the right amount of heat from the chili sauce and loved the lime flavor. I used a flank steak cooked on a cast iron grill pan. I boiled the leftover marinade and drizzled it on rice.


review by:
(3 Nov 2018)


This was good and flavorful. I couldn't find hanger steaks, so the butcher recommended sirloin instead. I ended up cooking mine a little bit too long but they were still good. Thanks for sharing, Lynn. Made for CQ3 - Thailand/Indonesia.


review by:
(7 Aug 2016)


Super delicious and super easy. I did use a Thai chile sauce, which was both sweet and hot. For the steak, I used some petite sirloins that I had, which worked out great. I will definitely make this again! Made for Culinary Quest 2016.


review by:
(6 Aug 2016)

You'll Also Love