ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Thai Steak

Photo: Tina Rupp
Active time 20 mins
Total time 1 hr
Yield 8
Any leftover marinated steak is perfect for serving over a salad or in sandwiches.

Ingredients

  • 1/4 cup basil leaves
  • 1/4 cup cilantro leaves
  • 8 peeled garlic cloves
  • 2 tablespoons sambal oelek or other Asian chile sauce
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated lime zest
  • 1/2 cup vegetable oil
  • 3 pounds skirt steaks cut into 5-inch lengths or flank steaks left whole

How to Make It

  1. In a mini food processor, combine the basil, cilantro, garlic, sambal oelek and fish sauce and pulse until finely chopped. Add the lemon and lime zests and oil and pulse until fairly smooth.

  2. Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.

  3. Light a grill. Grill the steaks over moderately high heat, turning occasionally, until medium-rare, about 6 minutes for skirt steak and 12 minutes for the flank. Let the steaks rest for 5 minutes, then thinly slice across the grain and serve.

Cook's Notes

Variation This marinade is great for shrimp and chicken.