Simple Grilled Beef


Preparation info

  • Serves


    • Difficulty


Appears in

Ken Hom Cooks Thai

Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

Sate, satay, barbecue, grilling – whatever the name, outdoor preparation and enjoyment of good food is natural in Thailand, with its warm climate and balmy evenings. Smoky, spicy aromas fill the night air as the sate cooks. No recipe is more aptly titled than this one – but it is delectable as well as simple.


  • 4 entrecôte (sirloin) or rump steaks, about 175–225 g (6–8 oz) each


Lay the steaks on a tray.

In a small bowl, combine the fish sauce, lime juice, soy sauce, pepper, sugar and sesame oil. Rub the steaks with this mixture, rubbing it evenly over each side. Allow to marinate at room temperature for 30 minutes.

Preheat the oven grill to high or make a charcoal fire in the barbecue. When the oven grill is very hot or the charcoal is ash white, grill