A delicious Thai-inspired main with succulent beef and an authentic red curry sauce.
Directions for: Grilled Flank Steak with Red Curry Sauce
Ingredients
Flank Steak1 large flank steak, whole and trimmed (1 1/2 - 2 lbs)
1 tsp grated ginger root
zest from 1 lime
2 clove garlic, minced
2 Tbsp vegetable oil
1 Thai chili pepper, chopped
cup light soy sauce
Red Curry Sauce & Assembly1 cup dried red Thai chilies, seeded with stems removed (soaked in boiling water for 20 minutes)
1 Tbsp coriander seeds, toasted
1 tsp ground cumin
tsp ground black pepper
2 stalks lemongrass, chopped fine
cup fresh cilantro roots, washed
cup galangal or ginger root
zest from 2 limes
cup garlic, chopped
cup shallots, chopped fine
1 tsp salt
1 tsp shrimp paste
Directions
Flank Steak1. Combine all ingredients and marinate the steak 8 hours or overnight.
Red Curry Sauce & Assembly1. Drain the soaked red chilies and place them into a food processor. Add the remaining ingredients and puree until a smooth paste is formed. Removed the paste from the processor and set aside for later use.
2. Pre-heat grill to medium, -high heat and grill the marinated flank steak until rare- approximately 3-4 minutes per side. Remove the steak from the heat and allow it to rest.
3. in a small saucepan- heat 1 tbsp. of the red curry paste. Add 2 cups of coconut milk, 1 tbsp. grated palm sugar, 1 tbsp. fish sauce and 2 kaffir lime leaves. Continue to cook on medium heat until reduced and thickened.
4. Slice the grilled flank steak into thin strips and serve with baby bok choy and the red curry sauce.
See more: Grill, Beef, Thai, Main, Dinner