Red Curry Flank Steak

11 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 20 m
Chef John
Recipe by  Chef John

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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).

Share It

Reviews (11)

Rate This Recipe
JJOYB53
7

JJOYB53

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 to make my own red curry powder, as I couldn't find it anywhere local so I guess that could be part of the problem, although with the ingredients in the mixture you would think there would have been more of an asian curry-type flavor), so next time I think I will increase either the curry paste or the powder - don't think I should increase both initially or I could have something that only my husband will be able to eat! I also did not puncture the steak before marinating, as I find that it tends to dry out on the grill when I do that (it could be the way DH grills his steak, but we grill a lot of flank steak, and never have a problem with it drying out), so I marinated it for 2 hours at room temp - so next time will increase that to 4 hours or so, or maybe overnight in the 'frig if I get started early enough. The fresh basil at the stores looked too sad to use, so I used about a 1/2 tsp dried in the marinade - couldn't really taste the basil, but I'm sure it added some depth to it. I was also thinking I might try adding a little lime juice, as it seems to me that a lot of Thai recipes have some sort of lime, or kaffir lime leaves, in them. Thanks Chef John for a very good starting point - we will be trying this again - and next time with the fresh basil!

sweetsuzie
3

sweetsuzie

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 patting meat dry prior to cooking. My cook time resulted in nice pink center. Next time might do 3 min on both sides.

Bibi
3

Bibi

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 add calories and cause flare ups. Six minutes on the first side was right on the money. I did slightly less when I turned it over, and ours was pink in the middle, just the way we like it. I placed the fresh basil on the steak as the recipe indicates, but the grill was so hot it dried out very quickly. We didn't get much of the basil flavor at all. Now that I have all the ingredients, I will make this again. Thanks, Chef!

More Reviews

Similar Recipes

G's Flank Steak Marinade
(226)

G's Flank Steak Marinade

Spicy Lime-Cilantro Marinated Flank Steak
(82)

Spicy Lime-Cilantro Marinated Flank Steak

Tuscan Flank Steak
(17)

Tuscan Flank Steak

Flank Steak Barbecue
(19)

Flank Steak Barbecue

Beerbecue Beef Flank Steak
(5)

Beerbecue Beef Flank Steak

Marinated Flank Steak
(8)

Marinated Flank Steak

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

G's Flank Steak Marinade

>

next recipe:

Spicy Lime-Cilantro Marinated Flank Steak