Thai Steak Recipe
Marinated AAA bavette served on Asian slaw, mixed greens with marinated pink ginger, roasted sesame seeds & coriander. Drizzled with a blend of sweet chili Thai sauce & ginger-lime dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak Marinade
Asian Slaw
Dressing
Garnish
Method
Marinate the Steak
Prepare Marinade
In a bowl, combine soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, and red pepper flakes. Mix well.
Place the bavette steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
Prepare the Slaw
In a large bowl, combine shredded cabbage, julienned carrots, sliced red bell pepper, chopped green onions, coriander leaves, and toasted sesame seeds. Toss well to combine.
Make the Dressing
In a small bowl, whisk together sweet chili sauce, lime juice, vegetable oil, and minced ginger until well combined.
Cook the Steak
Assemble the Dish
On a plate, layer the Asian slaw, then top with sliced steak. Drizzle with the dressing and garnish with pickled pink ginger.