I recently made my way to the Asian market and spent some time stocking my shelves for a few recipes I’ve had brewing. I already made the seared lemongrass scallops and a red curry with shrimp and patty pan, and now to use up the rest of the curry paste hanging out in my fridge, I made this Thai red curry flank steak I’ve had my eye on, changing things up a bit here and there.
Slightly spicy from the sriracha addition, this steak is cooked medium and thinly sliced. Big and little mouths alike gobbled this up without a sound, just appreciating the juicy steak and brilliant flavors that the curry brought to the table.
Thai Red Curry Flank Steak adapted from Be the Cook
1/4 cup fish sauce
1/4 cup rice vinegar
4 cloves garlic, crushed
2 tablespoons fresh ginger, minced
3 tablespoons red curry paste
1 tablespoon sriracha
1 tablespoon hot chili oil
3-pound flank steak
handful fresh Thai basil
Mix together fish sauce, rice vinegar, garlic, ginger, sriracha and hot chili oil. Add flank steak and cover with sauce. Allow to marinate for one hour.
Heat grill. Place steak on grill and baste with any extra sauce. Grill steak for 6-7 minutes. Flip and continue grilling, pressing basil leaves onto grilled side and allowing to wilt as the steak cooks.
Remove from grill and allow to sit for 5-7 minutes prior to slicing. Slice into thin strips and serve over rice and vegetables.
Makes 6 servings.