Thai Red Curry Flank Steak

Ingredients:

900 g (about 2 lb) flank steak

4 tbsp Thai red curry paste

1 stalk lemongrass, finely minced

2 tbsp grated fresh ginger

3 cloves garlic, minced

120 ml soy sauce

60 ml olive oil

Juice and zest of 4 limes

2 tsp sugar

Small bunch fresh cilantro, finely chopped

Directions:

In a medium bowl, mix together red curry paste, lemongrass, ginger, garlic, soy sauce, olive oil, lime juice and zest, sugar, and chopped cilantro. This creates a bold, flavorful marinade.

Place the flank steak in a resealable bag or shallow dish. Pour the marinade over the steak, making sure it’s well coated. Seal or cover and refrigerate for at least 8 hours or overnight.

Remove steak from the fridge about 30 minutes before cooking. Pat dry with paper towels and scrape off any large bits of marinade to avoid burning during cooking.

Heat a heavy skillet or grill pan over medium-high heat. Once hot, place the steak in the pan and sear for 3–4 minutes on each side for medium-rare. Adjust cook time based on thickness and doneness preference.

Remove from heat and let the steak rest for 5–10 minutes to allow juices to redistribute.

Optional: Pour the leftover marinade into a small saucepan. Bring to a boil for 1–2 minutes to ensure it’s safe to consume, then use as a sauce to drizzle over the sliced steak.

Slice steak thinly against the grain and serve with sauce, fresh herbs, or your choice of side.

Prep Time: 15 minutes (+ 8 hours marinating)

Cook Time: 8–10 minutes

Total Time: ~8 hours 25 minutes

Kcal: ~500 kcal per serving

Servings: 4 servings