Beef Steak in Thai Marinade

Fiery red curry paste mixed with sweet coconut milk and tangy citrus brings the flavors of Thailand to your grilled steak.

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3.5 by 3 people

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  • Makes: 10 servings
  • Prep: 15 mins
  • Marinate: 4 hrs
  • Grill: 12 mins

Beef Steak in Thai Marinade

Directions

  1. Trim fat from meat. Place meat in a plastic bag set in a shallow dish.
  2. For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar; cover and blend or process until smooth. Pour marinade over meat. Close bag; refrigerate for 4 to 24 hours, turning bag occasionally. Drain steaks, reserving marinade.
  3. Grill steaks on the grill rack of an uncovered grill directly over medium-hot coals for 12 to 15 minutes or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through. Discard any remaining marinade. Remove steak from grill; let stand 5 minutes. Thinly slice meat across the grain. Makes 10 servings.

From the Test Kitchen

Up to 24 hours ahead, prepare marinade. Marinate steak as directed.

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Nutrition Facts (Beef Steak in Thai Marinade)

  • Per serving:
  • 233 kcal cal.,
  • 12 g fat
  • (6 g sat. fat,
  • 77 mg chol.,
  • 210 mg sodium,
  • 3 g carb.,
  • 0 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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