Thai-Style Grilled Steak Recipe
Prep Time:
2 hours, 50 minutes
Cook Time:
10 minutes
Servings:
2 Servings
Ingredients
  • 2 lemongrass stalks, tender white parts only, finely minced
  • 3 garlic cloves, minced
  • 1 ½ tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon palm sugar, grated or packed
  • 1 tablespoon neutral oil
  • ½ teaspoon white pepper
  • 1 pound flap steak
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1 tablespoon tamarind paste
  • 3 tablespoons palm sugar, grated or packed
  • 1 tablespoon toasted rice powder
  • 1 teaspoon Thai chile powder
  • 2 shallots, thinly sliced
  • ¼ cup cilantro, finely chopped
  • Fresh Thai basil
  • Fresh cilantro
  • Fresh bird's eye peppers, sliced
  • Shallots, thinly sliced
Directions
  1. Combine the lemongrass, garlic, fish sauce, oyster sauce, palm sugar, oil, and white pepper in a shallow dish. Stir until the sugar dissolves.
  2. Place the steak in the dish and spoon the marinade on top. Turn to coat, cover, and refrigerate for at least 2 hours or overnight.
  3. Stir together the fish sauce, lime juice, tamarind paste, palm sugar, toasted rice powder, chile powder, and shallots until the sugar dissolves. Taste and adjust seasoning, then set aside.
  4. Remove the steak from the refrigerator 30 minutes before cooking and pat it dry with paper towels.
  5. Preheat a grill or grill pan to high heat.
  6. Cook the flap steak for 2 to 3 minutes per side, until it’s charred outside and medium-rare inside.
  7. Transfer to a cutting board and let it rest for 5 minutes.
  8. Slice the steak thinly against the grain.
  9. Arrange the steak on a serving platter with the Thai basil, cilantro, bird's eye peppers, and shallots, if using.
  10. Stir the finely chopped cilantro into the nam jim jaew shallot sauce, and dilute it with 3 to 6 tablespoons of water, if needed, to loosen it into a dipping sauce.
  11. Serve the Thai steak with the nam jim jaew shallot sauce alongside.