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Thai marinated beef
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Prep Time:
230 minutes
Cook Time:
5 minutes
Total Time:
235 minutes
Thai-inspired skirt steak marinated in lemongrass, chili, coriander, and garlic, creating a flavorful and cost-effective family favorite.
Ingredients:
  • 700g beef skirt steak (see note)
  • 36.80 gm vegetable oil
  • 2 tomatoes, cut into wedges
  • 1 Lebanese cucumber, sliced diagonally
  • Steamed jasmine rice, to serve
  • 1 large stalk lemongrass (white part only), very finely chopped
  • 62.50 ml fresh coriander leaves, finely chopped, plus extra sprigs to serve
  • 4 garlic cloves, crushed
  • 42.00 gm lime juice
  • 2 small red chillies, finely chopped
  • 42.00 gm soy sauce
  • 40.00 ml shao hsing (Chinese cooking wine)
  • 32.00 gm brown sugar
  • 1/2 tsp ground black pepper
Instructions:
  • Create the marinade by mixing lemongrass, coriander, garlic, lime juice, chili, soy sauce, shao hsing, sugar, and pepper in a shallow glass or ceramic dish. Place the steak in the dish and coat it with the marinade, then cover and refrigerate for a minimum of 3 hours, or preferably overnight.
  • Allow the steak to come to room temperature for 30 minutes.
  • Prepare the barbecue grill or chargrill pan by brushing it with oil. Heat it on high heat until just starting to smoke. Cook the steak for 1 minute and 30 seconds on each side for rare, or until it reaches your desired level of doneness. Transfer the steak to a plate, cover loosely with foil, and let it rest for 10 minutes.
  • Slice the steak thinly against the grain. Serve with tomato, cucumber, rice, lime wedges, and additional coriander.

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