Fire-Grilled Marinated Steak with Spicy Thai Chili Sauce

In a medium bowl, combine soy sauce, brown sugar, lime juice, fish sauce, sesame oil, garlic, and ginger. Stir well to dissolve the sugar.
Place the flank steaks in a resealable plastic bag or shallow dish and pour the marinade over the steaks. Seal and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to infuse.

2️⃣ Prepare the Thai Chili Sauce:
In a small bowl, whisk together Thai chili sauce, lime juice, fish sauce, and sugar until well combined. Stir in the chopped cilantro. Set aside.

3️⃣ Grill the Steak:
Preheat your grill to high heat. Remove the steaks from the marinade and discard the marinade.
Grill the steaks for 4-5 minutes per side, or until they reach your desired level of doneness. (For medium-rare, aim for an internal temperature of 130°F or 54°C.)

4️⃣ Serve:
Once the steaks are grilled, let them rest for a few minutes before slicing. Serve the sliced steak with a generous drizzle of Spicy Thai Chili Sauce and garnish with sliced red chili for extra heat and color.

Serving and Storage Tips