Red Curry Flank Steak

Red Curry Flank Steak

11
Chef John 20051

"I love Thai food, and in particular red curry beef, which is basically chunks of beef stew meat cooked slowly in a spicy, aromatic red curry sauce. Inspired by this classic recipe, I decided to see if the same sort of flavors could be turned into a marinade for flank steak. The results knocked my socks off."

Ingredients

1 h 20 m {{adjustedServings}} servings 176 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 1220 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk rice vinegar, fish sauce, grated ginger, garlic, hot sauce, red curry powder, and red curry paste in a shallow dish. Set aside.
  2. Puncture flank steak several times with a fork and place in the vinegar mixture. Cover and marinate at room temperature for 1 hour.
  3. Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. Place steak on the grill and basil on top of steak. Grill steak for 6 minutes. Remove basil, turn meat over, and place basil back on top of steak. Cook the steak until it begins to firm and is hot and slightly pink in the center, about 6 more minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
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Reviews

11
  1. 14 Ratings

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Gosh -I don't think I've ever been the first to rate a recipe before! This was good, but I will have to tinker with it a bit to make it great. The heat and curry flavor were very mild (I had t...

Good unique flavor. Marinaded for two days and then due to rain broiled in oven. 4 min on one side and 3 on the other. Included basil in my marinade and then added more to top of meat after p...

Everyone loved the slightly spicy, complex flavor of this flank steak, and I loved that it didn't have to be marinated overnight! I also liked that there was no added oil in the marinade to ad...