Thai BBQ Marinade - Flank Steak
Updated: Jan 21, 2021
***This is a duplicate post of our Ribeye cook but with a different cut of meat***
One of my favorite places on this planet is Thailand. I’ve spent a decent amount of time traveling the country and firmly believe it is one of the best countries in the world. Not only do they have killer beaches and amazing culture, but also delicious food!
Recently, my wife had a craving for Thai food so I decided to research some Thai influenced BBQ meals and recall some of my favorite meals while traveling the country. Up first, we have my absolute favorite Thai influenced dish, Thai BBQ steak! For this cook, I used a Flank Steak (see here for the Ribeye) but you can do this an any cut of beef.
Category: Marinade – Sauces – Beef
Cut: Flank steak
Weight: 2.5 Pounds
Grill: Dyna-Glo Grill
Heat Source: Gas
Estimated Cook Time: 10 Minutes
Actual Cook Time: 10 Minutes
Estimated Cooking Temperature: 500 degrees
Actual Cooking Temperature: 500 degrees
Location of Purchase: Sprouts Market
Cook Date: August 11, 2020
2.5 pound flank steak (any cut on meat will be great)
***I doubled the recipe for the flank steak cook as my marinating tub was larger***
4 tablespoons soy sauce (to make this gluten free, use gluten free soy)
3 tablespoons hoisin sauce (to make this gluten free, use gluten free hoisin sauce)
1 tablespoon fish sauce (to make this gluten free, make sure you check your fish sauce as some can contain gluten)
½ teaspoon lime juice
3 tablespoons light brown sugar
¼ cup yellow onion, diced
1 ½ tablespoons garlic, minced
1-2 Fresno chilies (Note: any red chili pepper could work. I used 1 pepper for this cook and it was not over-powering at all)
Thermometer - These are critical tools to have there are two main types. First, instant read thermometer like this one or this one. The Thermapen is worth it's weight in gold and one I use almost every day. I know the price tag seems excessive but it's the best in the business for a reason. If you're looking for a dual temperature thermometer for both grill temperature and meat, this is the way to go. I use my Smoke for longer more specific cooks.
Step 1: combine all ingredients in a mixing bowl. Using a whisk, combine all ingredients allowing the sugar to dissolve.
Step 2: place steak and all ingredients in a marinating dish for a minimum of 2 hours. I highly suggest over-night and up to 24 hours. If the steak is not fully submerged, then be sure to try and flip it every couple hours.
Step 3: when you are ready to start your cook, preheat your grill to high heat. My gas grill on high ranges in the 500-550 degree range.
See the table below for cooking temperature of desired doneness:
Rare: 126-130 degrees
Medium Rare: 130-135 degrees
Medium: 136-140 degrees
Medium Well: 141-150 degrees
Well Done: 151+ degrees
For this cook, my flank steak was about an inch think so I cooked it on high heat for 10 total minutes (5 minutes each side).
Hint: I prefer a medium rare to medium steak. My rule that rarely fails is that for every inch of steak, you need 10 minutes (5 minutes on each side) on high heat. So, if you have a ½ thick steak, you cut the time in half which means 2 ½ minutes per side for medium rare.
Step 4: Remove from grill and let rest for 10 minutes. Slice against the grain and enjoy!!
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)