Recipes Spicy Thai Steak 5.0 (476) Add your rating & review Any leftover marinated steak is perfect for serving over a salad or in sandwiches. By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018). Food & Wine's Editorial Guidelines Updated on January 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 20 mins Total Time: 1 hrs Yield: 8 Ingredients ¼ cup basil leaves ¼ cup cilantro leaves 8 peeled garlic cloves 2 tablespoons sambal oelek or other Asian chile sauce 2 tablespoons Asian fish sauce 1 teaspoon finely grated lemon zest 1 teaspoon finely grated lime zest ½ cup vegetable oil 3 pounds skirt steaks cut into 5-inch lengths or flank steaks left whole Directions In a mini food processor, combine the basil, cilantro, garlic, sambal oelek and fish sauce and pulse until finely chopped. Add the lemon and lime zests and oil and pulse until fairly smooth. Rub the marinade on the steaks and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours. Light a grill. Grill the steaks over moderately high heat, turning occasionally, until medium-rare, about 6 minutes for skirt steak and 12 minutes for the flank. Let the steaks rest for 5 minutes, then thinly slice across the grain and serve. Make Ahead The marinade can be refrigerated for up to 3 days. The grilled steak can be refrigerated overnight. Thinly slice and serve cold. Notes Variation This marinade is great for shrimp and chicken. Serve With Grilled corn on the cob and lime wedges. Suggested Pairing Vibrant, cherry-rich Montepulciano d'Abruzzo. Rate it Print