This Thai marinated flank steak is an easy low carb dinner that the family will love. Just marinate the flank steak in the morning and pan fry before dinner. Serve with a spicy low carb peanut dipping sauce that you can make in minutes. This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
You might also like this blue cheese marinated flank steak!
A few weeks ago I made a low carb beef jerky that was such a hit with my family. I used an Asian marinade that made me think of a Thai beef salad. Today I thought I’d make a similar marinade to a Thai basil beef dish I always get. It turned out great and and it took very little time.
So today I have for you a Thai marinated flank steak and tasty low carb peanut dipping sauce. Though you would be surprised to find there I didn’t use peanut butter!
How I Made This Dish Low Carb
Beef is a naturally low carb food however most Asian cuisines use a lot of sugar in their sauces. To make this dish lower in carbs, I used Lakanto golden sweetener which has 0g carbs and has a hint of brown sugar flavor.
For the spicy peanut dipping sauce I used the Lakanto again and instead of peanut butter I used sunflower butter. It is lower in carbs and still give the sauce that peanuty flavor. You would never guess it wasn’t peanut butter!
WHAT TYPE OF BEEF TO USE?
As with any dish where the beef is the star, I like to use Certified Angus Beef®. I buy mine at Giant Eagle because they have the biggest selection in my area and I often stock up when they have it on sale. When I made the jerky they had a BOGO sale on flank steaks so I froze one for this recipe!
Flank steak is a great cut of meat to marinade and grill or cook in a pan like I did today. Just make sure to cut against the grain to make it easier to chew. Below you can see how I cut my flank steak agains the grain.
Thai Flank Steak Marinade & Peanut Dipping Sauce Ingredients
The marinade does requite a few odd ingredients but they are worth having like the Mae Ploy curry paste. You can get a big container and use it forever and it’s pretty inexpensive. I used this for both the marinade and the peanut dipping sauce. I also used it in these Thai curry recipes.
The marinade ingredients are Mae Ploy curry paste, soy sauce, rice vinegar, Lakanto golden sweetener, fresh basil and olive oil.
For the spicy low carb peanut sauce I used sunflower seed butter (no sugar added), lime juice, Mae Ploy curry paste, Lakanto golden, soy sauce and sesame oil.
Marinating The Flank Steak
To marinade the flank steak, I like to first score it very lightly with a knife using a criss cross pattern. Start by slightly cutting diagonal lines going one way and the diagonal lines going the other way to make a diamond pattern. Do this one both sides as it helps the meat to absorb the marinade better. Watch the video to see how if you have questions.
Then mix the marinade ingredients together and save half for the sauce later on. Take the other half and pour into a large baggie with the flank steak. Refrigerate all day or at least 4 hours.
How To Cook The Thai Flank Steak
To cook the steak I like to get a big cast iron skillet nice and hot. Spray with cooking spray or add a bit of oil. Shake off the excess marinade but keep for later. Cook the steak for about 5-7 minutes on each side. Let it rest for 10 minutes before cutting against the grain.
While the flank steak is cooking, take the marinade from the baggie and the extra you made originally and place in a small sauce pan. Bring to a boil and simmer for 5 10 minutes. Set aside and pour over the steak when finished.
Making The Spicy Low Carb Peanut Dipping Sauce
The spicy low carb peanut dipping sauce can be made earlier in the day or right before eating. Just whisk together the ingredients and some water to thin it out a bit. This makes quite a big batch but I used it for dipping broccoli and other vegetable in. You can also use it as a dressing with zucchini noodles or an Asian salad.
Recipe Notes & Substitutions
Just a few notes about this recipe.
- If you don’t care about carbs, substitute brown sugar for the Lakanto golden and peanut butter for the sunflower seed butter.
- You can use a white wine vinegar to substitute the rice wine vinegar.
- If you can’t find Mae Ploy Thai curry paste you can usually find Thai Kitchen Thai curry paste in most grocery stores.
- Be careful when scoring the meat that you don’t cut through the meat.
- Cooking the steak 5-7 minutes on both sides gave me a rare piece of meat. If you want it more well done, cook it a few minutes longer on both sides. You can also grill the flank steak.
- Garnish with cilantro or fresh basil.
Well I hope you enjoy this recipe as much as we did. It’s so easy I know we will be making more and more. Next time I will probably make a big Asian salad with this beef and make the peanut dipping sauce into a dressing.
The nutritional information for 1 serving of beef:
437 cals / 25.3g fat / 2.3g carbs / 0.4g fiber / 48.3g protein = 1.9g net carbs
1 tablespoon Peanut Dipping Sauce
47 cals / 3.6g fat / 0.9g carbs / 0.4g fiber / 1.5g protein = 0.5g net carbs
By the way check out the Certified Angus Beef® Kitchen Facebook group to learn some great beef tips and recipes. It really helped me to make my first prime rib! For more information about Certified Angus Beef ® brand follow them on their Social Media Platforms: Facebook | Pinterest | Instagram | YouTube | Twitter #SteakHolder #BestAngusBeef
Thai Marinated Flank Steak with Low Carb Peanut Dipping Sauce
This Thai marinated flank steak is an easy low carb dinner that the family will love. Just marinate the flank steak in the morning and pan fry before dinner. Serve with a spicy low carb peanut dipping sauce that you can make in minutes.
- 2 lb Flank Steak
- 4 teaspoon Thai curry paste
- ½ cup Lakanto golden sweeteenr
- ½ cup soy sauce
- 4 tablespoons rice wine vinegar
- ¼ cup oil
- ¼ cup fresh basil, chopped
Low Carb Peanut Dipping Sauce
- 6 tablespoons Sunflower Seed Butter
- 1 teaspoon Thai curry paste
- 3 tablespoons soy sauce
- 3 tablespoons lime juice
- 2 teaspoons sesame oil
- ¼ cup water
- 1 tablespoon Lakanto golden or brown sugar sweetener
Very lightly score the flank steak with a sharp knife ot make a criss cross patter on both sides. Make sure not to cut through the steak.
Mix all the ingredients for the marinade and pour ½ into a large baggie along with the flank steak. Place in the refrigerator for 4 hours. Store the rest of the marinade in the refrigerator too.
Whisk together all the ingredients for the peanut dipping sauce and refrigerate until ready to use.
To cook the flank steak, heat up a large cast iron skillet to medium high heat. Take out the flank steak but reserve the marinade. Brown the flank steak on both sides for 5-7 minutes for a rare steak.
While cooking the flank steak, pour the marinade from the baggie and other half in the refrigerator. Bring to a boil and simmer for 5 minutes.
Let the steak sit for 10 minutes then carve. Pour the sauce over top and serve with dipping sauce.
Oh yum! I love a quick, easy, but tasty recipe like this one. Which also means dinner can be ready in no time. Can I marinate the steak overnight?
This Flank Steak looks amazing! I’m loving that Thai marinate, which looks super easy to make! Such a perfect meal for the holidays!
I adore flank steak and your marinade sounds amazing but that low carb peanut dipping sauce sounds like things dreams are made of. I love the combo with the curry…This is a must try for me.
Yum! I love flank steak because it was just made to be marinated like this! What a great looking steak and that peanut dipping sauce sounds spectacular!
This is awesome! The thai peanut dressing dipping sauce is so interesting and delicious with the marinade. Flank steak is such a great cut for this recipe.
I loooove flank steak and there is not a lot I love more in this world than peanut sauce! I look forward to trying this dish with the combination. It looks incredibly delicious!
Ooh I love the adaptations you made to this to make it lower in carbs. I love those Thai flavors but you’re right sometimes those marinades are loaded with sugar. And I had no idea that sunflower butter would be lower, so that’s awesome to know! So thank you for adjusting 🙂 can’t wait to try!
Marisa F. Stewart
We are huge meat eaters and that flank steak looks like it’s done perfectly. Marinating the meat certainly gives it additional flavor plus makes it tender and juicy. I can’t wait to try that sauce — I know Hubby will love it.
We have a young man from Thailand living with us, so I will be trying this! I love the fact that the sauce doesn’t have to be made in advance – that’s my downfall – reading the recipe as I do it and realizing the sauce should be made 24 hours in advance!
I hate when that happens!
Flank steak is such a great cut of meat to work with. I love it for tacos, and lots of other tasty options. This looks great and would be a welcome addition for dinner any night of the week.
Officially in the regular rotation! These flavors are incredible together, and if you haven’t had this Thai marinated flank steak, you are 100% missing out. So yum!
Delicious, mouth melting and yum. Love the Thai sauce option too.
This marinade is absolutely delicious! I love the Thai flavors. Flank steak is one of our favorites and this is a new way to prepare it for us. Love it.
I love this! It looks so tasty. We love Thai flavours and on a steak, awesome. That peanut sauce looks yummy too.