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Marinated Steak with Thai Chili Sauce
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Marinated Steak with Thai Chili Sauce

After being inspired by a Thai restaurant a while back, I knew I needed to try this Marinated Steak with Thai Chili Sauce at home.
Prep Time20 minutes
Cook Time15 minutes
Marinating Time4 hours
Total Time35 minutes
Course: Main Course
Cuisine: American, Thai
Servings: 4 people
Author: Derek Wolf
Cost: $45


  • Grill from Gabbys Grills



  • 1 Whole Flap Steak
  • Charred Lemons or Limes for garnish


  • ½ cup of Soy Sauce
  • 2 tbsp of Minced Garlic
  • cup of Rice Wine Vinegar
  • tbsp of Honey
  • 2 tsp of Sea Salt
  • 1.5 tsp of Black Pepper
  • 1.5 tsp of Umami Powder
  • 1 tsp of Red Chili Flakes
  • 1 tsp of Sesame Seeds
  • 1 tsp of Onion Powder
  • 2 Lemons juiced
  • 1 tbsp of Canola Oil

Thai Chili Sauce:

  • ¼ cup of Coconut Liquid Aminos
  • 2.5 tbsp of Fish Sauce
  • 2 tbsp of Minced Garlic
  • 1.5 tbsp of Thai Chili Paste
  • 1 tbsp of Chopped Cilantro
  • 1 tbsp of Chopped Scallions
  • 1 tsp of Rice Powder
  • 1 Lime juiced
  • 1 Lemon juiced


  • In a bowl, mix together all your ingredients for the marinade. Add your steak to a food safe bowl or bag, then pour the marinade over top. Make sure to mix around thoroughly as to get all parts of the steak marinated. Marinate the steak for at least 4 hours in the fridge but ideally overnight.
  • The next day, preheat your fire for direct grilling (around 400F).
  • Pull out your steaks and discard the marinade. Add your steaks to the grill to cook for about 4-4.5 minutes per side or until they are 125F internal. I prefer to cook flap steak a little longer since it is such a thick & fatty cut. Char up some lemons & lemons while the steak cooks if you desire.
  • Once the steak is done, pull it off and let it rest for 5-7 minutes. As the steak rests, mix together the Thai Chili Sauce in a bowl.
  • Slice up the steak against the grain, top with the chili sauce and enjoy!