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This spicy, peppery marinade will make friends with any cut of steak you prefer… and it’s so good that it doubles up as a finishing sauce, too! It really does bring an awesome Asian twist to your next steak night or barbecue. If you’re in a hurry and can’t wait for beefy goodness, you can skip the overnight marinating.
WATCH THIS RECIPE
Ultimate Pepper Steak Marinade
PREP TIME
15 minutes (+ optional overnight marinating)
COOK TIME
10 minutes
SERVES
4
Ingredients
½ cupMarion’s Kitchen Thai Pepper + Garlic Asian Steakhouse Marinade(use mystore locatorto find out where to buy)or 1 quantity Thai Pepper Steak Marinade (below)
2 x 400g (14 oz) rib eye steaks
oil for grilling
1 tbsp finely chopped coriander (cilantro)
1 tbsp finely chopped spring onion
2 heaped cups salad leaves
1 tsp sesame oil
1 tsp lime juice
Thai pepper steak marinade:
2 tbsp pickled chilli paste
¼ cup white vinegar
2 tbsp light soy sauce
3 garlic cloves, finely grated
1 tbsp finely grated ginger
1½ tbsp brown sugar
2 tsp sea salt
2 tbsp freshly ground black pepper
1 tsp onion powder
½ tsp garlic powder
Pickled chilli paste:
1 cup (about 100g/3.5 oz) sliced red chillies
2 tsp sea salt
2 tbsp white vinegar
Steps
To make the pickled chilli paste, use a mortar and pestle to pound the chillies and salt to a paste. Stir through the vinegar.
In a small bowl, add 2 tablespoons of the pickled chilli paste to the marinade. Stir until well combined. Place 2 tablespoons of the mixture into a small bowl to use as a finishing sauce. Pour most of the marinade over the steaks (reserve a couple of tablespoons for basting). Set aside to marinate for at least 10 minutes or overnight.
Heat a frying pan, grill plate or barbecue plate over high heat. Lightly coat with oil. Then cook steaks 2-3 minutes each side or until cooked to your liking. Baste the steaks with the reserved marinade as they cook. Transfer the steaks to a plate and rest for 5 minutes before slicing.
To make the finishing sauce, mix the remaining 2 tablespoons of marinade with the coriander and spring onion. Drizzle the mixture over the sliced steaks. Mix the salad leaves with the sesame oil and lime juice. Serve salad with the steake.
BeefMarinadesSteakSteak nightThai Pepper Garlic
APPEARS IN THESE
Collections
- Beef
- Marinades
- Steak
- Steak night
- Thai Pepper Garlic
What our customers say
5.0
Rated 5.0 out of 5
5.0 out of 5 stars (based on 1 review)
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RATE AND REVIEW
Paranee
February 27, 2023
10/10
This marinade really adds so much more flavour to any type of meat! Thanks so much Marion for sharing this recipe with us!
Popular on Marion's Kitchen
Ultimate Pepper Steak Marinade
|
Ingredients
½ cupMarion’s Kitchen Thai Pepper + Garlic Asian Steakhouse Marinade(use mystore locatorto find out where to buy)or 1 quantity Thai Pepper Steak Marinade (below)
2 x 400g (14 oz) rib eye steaks
oil for grilling
1 tbsp finely chopped coriander (cilantro)
1 tbsp finely chopped spring onion
2 heaped cups salad leaves
1 tsp sesame oil
1 tsp lime juice
Thai pepper steak marinade:
2 tbsp pickled chilli paste
¼ cup white vinegar
2 tbsp light soy sauce
3 garlic cloves, finely grated
1 tbsp finely grated ginger
1½ tbsp brown sugar
2 tsp sea salt
2 tbsp freshly ground black pepper
1 tsp onion powder
½ tsp garlic powder
Pickled chilli paste:
1 cup (about 100g/3.5 oz) sliced red chillies
2 tsp sea salt
2 tbsp white vinegar
Steps
To make the pickled chilli paste, use a mortar and pestle to pound the chillies and salt to a paste. Stir through the vinegar.
In a small bowl, add 2 tablespoons of the pickled chilli paste to the marinade. Stir until well combined. Place 2 tablespoons of the mixture into a small bowl to use as a finishing sauce. Pour most of the marinade over the steaks (reserve a couple of tablespoons for basting). Set aside to marinate for at least 10 minutes or overnight.
Heat a frying pan, grill plate or barbecue plate over high heat. Lightly coat with oil. Then cook steaks 2-3 minutes each side or until cooked to your liking. Baste the steaks with the reserved marinade as they cook. Transfer the steaks to a plate and rest for 5 minutes before slicing.
To make the finishing sauce, mix the remaining 2 tablespoons of marinade with the coriander and spring onion. Drizzle the mixture over the sliced steaks. Mix the salad leaves with the sesame oil and lime juice. Serve salad with the steake.
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Stay in touch with my latest recipes and updates!
Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
EXPLORE
WORK WITH US
GET HELP
Curry Paste
Recipes
Media Partnerships
Contact Us
Meal Kits
MK Daily
Content Production
Shipping and Delivery
Marion's Original Marinades
Shop
Marion's Original Salad Dressings
Where to Buy
@2021 Marion's Kitchen
Terms
Privacy Policy Terms of Service
Accessibility
Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
Privacy Policy Terms of Service
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