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Sliced beef round steak with rosemary and pepper.

Thin Sliced Beef Steak with Garlic‑Herb Marinade

This recipe features premium thin sliced beef (tenderloin or filet mignon) marinated in garlic and herbs, then quickly seared. Perfect for stir‑fries, salads, or elegant mains.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Fusion, Western
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 500 g thin sliced beef tenderloin or filet mignon about 1/8‑1/4 inch thick
Marinade
  • 2 tbsp olive oil
  • 1 tbsp soy sauce low sodium if preferred
  • 1 tsp garlic, minced
  • 1/2 tsp fresh rosemary, chopped
  • 1/2 tsp fresh thyme leaves
  • 1/4 tsp black pepper, freshly ground
  • 1/2 tsp salt or to taste
Optional Garnish / Serving
  • fresh lemon juice for finishing
  • chopped parsley or microgreens

Equipment

  • Sharp chef's knife
  • Cutting board
  • skillet or grill pan

Method
 

  1. Place the thin sliced beef in a shallow dish or zip‑top bag. Combine olive oil, soy sauce, minced garlic, rosemary, thyme, salt, and pepper in a bowl, then pour over the beef. Marinate in refrigerator for 15 minutes.
  2. Remove beef from marinade, letting excess drip off. Heat skillet or grill pan over high heat.
  3. Sear beef slices 1‑2 minutes per side, just until browned and cooked through (or medium‑rare depending on thickness). Do not overcrowd pan.
  4. Let rested beef rest for 2‑3 minutes, then finish with a squeeze of lemon and garnish with parsley or microgreens.

Notes

Premium cuts like tenderloin or filet mignon will give you the tenderest results. Freeze slightly to make slicing easier. Cook quickly over high heat to preserve juices.