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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  • Makes: 10 servings
  • Prep: 15 mins
  • Marinate: 4 hrs
  • Grill: 12 mins
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Beef Steak in Thai Marinade
2 1/2
pounds boneless beef sirloin steak, cut 1 inch thick
cup unsweetened coconut milk
stalk lemongrass, trimmed and coarsely chopped, or 1/8 teaspoon finely shredded lemon peel
tablespoons lime juice
tablespoons fish sauce or soy sauce
tablespoons red curry paste
teaspoons sugar
  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.

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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