Thai flank steak


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 to 6 servings
*PLUS Barbecuing Time: 5 minutes, Marinating Time: 180 minutes


  • 1 kg flank steak

  • 1/4 cup chili-garlic sauce, or Sambal Oelek, a fiery chili sauce

  • 1/4 cup fish sauce

  • 1 tbsp sesame oil

  • 1 tbsp grated fresh ginger

  • 2 garlic cloves, crushed

  • 1 lime, cut in half

  • 1/4 cup chopped fresh coriander


  • Place steak in a resealable plastic bag or dish just large enough to hold it snugly, folding in half if necessary. Whisk chili-garlic sauce with fish sauce, oil, ginger and garlic in a small mixing bowl. Pour over steak until evenly coated. Seal bag or cover dish with plastic wrap and refrigerate at least 3 to 4 hours, but preferably overnight for best flavor, turning steak once.

  • When ready to barbecue, oil grill and preheat barbecue. Discard marinade and grill steak over the hottest part of the barbecue until seared and browned, about 5 to 6 minutes for medium-rare. Flank steak cooked beyond medium tends to be tough. Remove steak from barbecue to a cutting board. Squeeze lime juice overtop. Let sit for 5 minutes, then scatter with coriander. Thinly slice the meat across the grain. Serve with rice pilaf or wrapped in warm tortillas topped with a dab of sour cream.

Nutrition (per serving)

Calories 287, Protein 35.7g, Carbohydrates 4.4g, Fat 13.3g.

Here's a healthy barbecue entrée that capitalizes on lean flank steak, ginger and other assertive flavors from Thailand.

Shopping tip

You can buy the fish sauce and chili-garlic sauce at Oriental grocery stores or specialty food shops.