Thai-Style Marinated Flank Steak and Herb Salad

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Yummy Thai-Style Marinated Flank Steak and Herb Salad


Thai-Style Marinated Flank Steak and Herb Salad

A tasty Thai-Style Marinated Flank Steak and Herb Salad recipe. Marinated in Thai seasonings of lime, fish sauce, brown sugar and chili peppers, this flank steak is mouth-wateringly flavorful and tender. For the best flavor and tenderness marinate at least 3 hours before grilling.

Serve this with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.

  • Author: Serious Eats
  • Prep Time: 30
  • Cook Time: 8
  • Total Time: 98



  • For the Marinade

  • 1/2 cup palm sugar or brown sugar
  • 1/4 cup water
  • 3 tablespoons fish sauce
  • 1/3 cup lime juice
  • 2 cloves garlic, grated on a microplane zester
  • 1 tablespoon Thai chili powder (or red chili flakes)
  • 1/4 cup vegetable oil
  • 1 whole flank steak, about 2 pounds

  • For the Salad

  • 1/2 cup loosely packed mint leaves
  • 1/2 cup loosely packed cilantro leaves
  • 1 small bunch chives, cut into 1 1/2-inch segments
  • 1/2 cup loosely packed basil
  • 4 shallots, thinly sliced
  • 1 to 2 cups mung bean sprouts


  1. Combine water and sugar in a small saucepan and heat over medium heat until completely dissolved. Transfer to a small bowl, add fish sauce, lime juice, garlic, and chili powder and stir to combine. Transfer half to a small container and reserve until step 3. Add oil to remaining half and whisk to combine. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.
  2. Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they’re covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an intant-read thermometer for medium-rare, or 135° for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes.
  3. Thinly slice beef against the grain and transfer to a large bowl. Add herbs, shallots, bean sprouts, and reserved marinade, and toss to combine. Serve immediately.


  • Serving Size: 6
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