Red Curry Flank Steak

Red Curry Flank Steak

11
Chef John 22198

"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."
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Ingredients

1 h 20 m servings 176 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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).

Reviews

11
  1. 14 Ratings

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Most helpful positive review

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...

Most helpful critical review

Very bland. Once again "chef" John is over rated as a cook.

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...

We loved the Thai flavors in this marinade! It wasn't too spicy, but had a nice kick to it. It was a nice change from the soy sauce based marinades, and I liked the fact that there was no oil ...

I prepared this recipe last night using skirt steak as it usually is a little more tender than flank. The curry was excellent and you can make it as hot or mild as you like. I simmered the res...

THANK YOU CHEF JOHN!!! My husband (the good cook in our family) made this last night and we devoured it. Recipe says it feeds 4 but I know we love flank steak and THIS ONE was just superb. Ve...

This was SO good! Made it for my husband for Father's Day and we both absolutely loved it! I couldn't find flank steak or red curry powder, so I used a London Broil and a little extra red curry ...

I omitted the fish sauce, I had a London broil on hand so I used that and marinated over night and all day. Thanks to rain and wind I cooked it on the broiler very good flavor every one liked it...

Very bland. Once again "chef" John is over rated as a cook.