Marinated Thai Steak with Jaew

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Marinated thai skirt steak with a cucumber and herb salad with a jaew sauce for dipping (which is an amazing thai dried chili dipping sauce). The sauce is made with shallots, cilantro, rice powder, fish sauce, lime juice, brown sugar and red pepper flakes that is extremely addicting.

The steak is marinated in a simple mix of soy sauce, brown sugar, fresh ginger and olive oil. Make this for simple summer night al fresco, or pack for the next day for lunch – such an easy dish that is easily rewarded in flavor.

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Marinated Thai Steak with Jaew Sauce


  • For the Marinade
  • 1 lb skirt steak
  • 3 tablespoons soy sauce
  • 3 tablespoons Filippo Berio Extra Light Tasting Olive Oil
  • 1 tablespoon brown sugar
  • 1 thumb ginger
  • Salt and pepper to taste
  • Water to thin out, if needed
  • For the Sauce
  • 4-5 shallots
  • 1 bundle chopped cilantro
  • 1 teaspoon fish sauce
  • Juice of 2 limes
  • 1 teaspoon palm or brown sugar
  • 1 tablespoon dried red pepper flakes
  • 1 tablespoon rice powder
  • Salt to taste


  • To begin, marinate your steak by mixing with soy sauce, oil, brown sugar, ginger, salt and pepper and water. Marinate for 1hr-overnight.
  • In a food processor, pulse shallots, cilantro, fish sauce, lime juice, sugar, red pepper flakes, rice powder and salt. Set aside.
  • Heat a skillet with a drizzle of oil, and sear your steak on each side 3-4 minutes (depending on thickness and desired way of eating steak) for medium rare. Let cool, thinly slice and serve with your sauce! #filippoberio
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