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1.5 lb steak of your choice, cut into 3 8-oz pieces*
- 3 Tbsp soy sauce (sometimes I use 1 Tbsp oyster sauce and 2 Tbsp soy sauce)
- 1 Tbsp Thai black soy sauce, you can also substitute dark soy sauce
- 1 Tbsp sugar
- 1 Tbsp lime juice
- ⅛ tsp black pepper
- ⅛ tsp white pepper
- 1 tsp grated garlic, about 1 large clove or 2 smaller ones.
- 2 Tbsp vegetable oil
*Any cut of beef will work with this recipe, but my favourite cut for the grill is bavette steak, also known as flap meat, flap steak, or sirloin flap. Other flavourful cuts for the grill are flank, skirt, flat iron, and hanger steak.
Mix all marinade ingredients together and stir well.
Put the steaks and the marinade into a large Ziploc bag and seal the bag, getting as much air out as possible. Give the meat a nice Thai massage 🙂 to make sure it's thoroughly coated with the marinade.
Let marinade in the fridge for 3 hour. One hour before cooking, pull the steaks from the fridge and let sit at room temperature.
Preheat and oil the grill (or grill pan) on high, and place the steak down at the first sign of smoke. Immediately turn heat down to medium to medium high once the steak goes down.
For nice crosshatch grill marks, first place the steak pointing at 10 o'clock. Once it has developed nice grill marks, turn the steak so that it is pointing at 2 o'clock. If you have room, every time you move the steak, move it to a previously empty spot on the grill because it's hotter and will give nicer grill marks. Flip the steak and repeat the 10 o'clock - 2 o'clock method on the other side.
For a more evenly cooked steak (but less grill marks) flip the steak back and forth every minute throughout the cooking process.
Cook the steak to your preferred "doneness", my flank steak took about 6 minutes for medium "doneness", but the time depends on how hot your grill is. Let rest for 5-10 minutes before cutting.