Thai Marinated Grilled Steak (Neua Yang) – The Only Marinade You’ll Ever Need!
If you love juicy, flavorful steak with an umami-packed marinade that pairs well with any side dish, then this Thai Marinated Grilled Steak (Neua Yang) is for you! This marinade is the only one you’ll ever need—simple, customizable, and incredibly delicious. Plus, we’re making a classic Thai dipping sauce (Nam Jim Jaew) to take this dish to the next level.
What Makes This Marinade So Special?
This marinade is a perfect balance of savory, sweet, and tangy flavors that enhance the natural taste of beef. It’s got just the right amount of Thai influence without being overpowering, making it versatile enough to pair with mashed potatoes, salads, or even grilled veggies!
Ingredients for the Marinade:
1 tsp black pepper (freshly ground)
4 cloves garlic (finely grated or pounded)
2 tbsp oyster sauce
1 tbsp soy sauce (preferably Thai soy sauce)
1 tbsp lime juice
1 tsp sugar (adjust based on your preference)
1 tbsp vegetable oil
Choosing the Right Steak:
For the best results, use thin steaks like flat iron, flank, or skirt steak. The marinade can only penetrate the surface, so thinner cuts ensure maximum flavor absorption.
How to Marinate the Steak:
1. Grind the black pepper and garlic into a fine paste.
2. Mix all marinade ingredients in a bowl.
3. Cut your steak into smaller pieces for even marination.
4. Massage the marinade into the steak and let it sit for at least 3 hours (overnight is even better!).
How to Grill the Perfect Steak:
1. Take the steak out of the fridge an hour before grilling to reach room temperature.
2. Preheat the grill and place the steak at a 10 o’clock angle to create grill marks.
3. Once the first marks appear, rotate it to a 2 o’clock angle for a perfect crosshatch.
4. Grill to your preferred doneness, but medium (not rare) is the preferred level in Thailand!
5. Let the steak rest for 5-10 minutes before slicing.
The Only Dipping Sauce You’ll Ever Need – Nam Jim Jaew!
A Thai steak isn’t complete without Nam Jim Jaew, a smoky, tangy dipping sauce that pairs perfectly with grilled meat.
Ingredients for Nam Jim Jaew:
2 tbsp tamarind paste
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp palm sugar
1 tsp chili flakes (adjust based on spice preference)
1 tbsp toasted rice powder
1 tbsp chopped shallots or green onions
1 tbsp chopped cilantro or mint
How to Make It:
1. Toast raw rice in a dry pan until golden brown, then grind into a coarse powder.
2. Mix all ingredients together, adjusting the flavors as needed.
3. Stir until the sugar dissolves, then add fresh herbs just before serving.
Serving Suggestion:
In Thailand, steak is always sliced before serving and eaten family-style with sticky rice. If you want to go all-in on authenticity, try pairing this meal with steamed sticky rice made in a bamboo cone steamer.
Why You’ll Love This Recipe:
✔ Easy to make with pantry-friendly ingredients.
✔ Versatile marinade—use it for chicken, pork, or even grilled veggies.
✔ The perfect balance of umami, sweetness, and acidity.
✔ Customizable—adjust the sweetness, spice, or add extra Thai herbs.
Happy Grilling!
