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Prep time
3 hours 15 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
Thailand is home to a well-known condiment known as nam jim seafood. This spicy green sauce features Thai green bird-eye chilies, garlic, lime, and fish sauce, and is traditionally served with seafood. However, the sauce's versatility allows it to be paired with nearly any type of meat. Imagine a zesty, herbaceous, and spicy Thai sauce spooned over tender, juicy slices of steak. The sauce bears similarities to chimichurri, but with all the ingredients originating from Thai cuisine. I drew inspiration from this sauce to create my cilantro-lime-garlic sauce, which features a generous amount of cilantro, skips the fish sauce, and incorporates olive oil into the original nam jim seafood recipe.
Not only is this recipe bursting with bold flavors, but it's also incredibly simple to make. In this day and age, when time is a precious commodity, having a straightforward and delicious recipe on hand is crucial. You can whip up a fantastic steak dinner in less than 30 minutes—not including marinating time. Although this is a classic Thai beef marinade for the grill, the cilantro-lime-garlic sauce adds a touch of complexity to the dish. This steak and dipping sauce combo is delicious on its own, but also pairs well with any other meal or side dish, whether it be Thai cuisine or something else entirely. —Nikki Jessop
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Ingredients
- For the steaks & marinade:
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1 1/2 pounds
steak (Any cut of steaks will work; for this recipe, thin pieces of steaks are preferred. I usually use ribeye.)
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1/2 teaspoon
black peppercorns
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2
garlic cloves, peeled
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2 tablespoons
soy sauce
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1 1/2 tablespoons
oyster sauce
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2 teaspoons
granulated sugar
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1 tablespoon
freshly squeezed lime juice
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2 tablespoons
extra-virgin olive oil
- For the garlicky green sauce:
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4
garlic cloves, peeled
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2
chilies (green Thai bird’s eye chilies or 1 jalapeño
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1 bunch
fresh cilantro, roughly chopped
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1
small shallot, minced
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1/4 cup
freshly squeezed lime juice
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1/2 cup
extra-virgin olive oil
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1/2 teaspoon
kosher salt
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1/2 teaspoon
granulated sugar
Directions
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Make the marinade: In a mortar and pestle, pound the black peppercorns into a powder, then add the garlic and crush into a fine paste. (If you don’t have a mortar and pestle, you can replace this step by using freshly ground black pepper and grating your garlic using a microplane.) Add soy sauce, oyster sauce, sugar, lime juice, and vegetable oil. Stir all the ingredients to mix well.
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Place the steaks in a zip-top bag. Add the prepared marinade to the bag. Move the steak pieces around to coat the steaks thoroughly. Seal the bag. Put the bag in the refrigerator and let the steaks marinate for a minimum of 3 hours or up to overnight.
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When you’re ready to grill, take the bag out and let the steaks sit for an hour to come to room temperature. This will ensure that the steaks cook more evenly on the grill.
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Make the garlicky green sauce: In the food processor, add garlic, chilies, cilantro, lime juice, salt, sugar, and olive oil. Blend them together until smooth.
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Grill the steaks on high heat with the lid open to assure nice grill marks. You can also use a cast-iron grill pan if cooking steaks on the stovetop. Grill the steaks to your preferred doneness. (I usually cook mine medium-rare, for soft, tender beef, between 4 to 6 minutes on each side.) Allow the steaks to rest for about 10 minutes before slicing.
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Before serving, slice the steaks thinly against the grain. This will make every slice a delicious and tender bite. Arrange the steak pieces in a serving platter. Serve them with the green sauce on the side, for dipping.
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