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2 1/2
pounds boneless beef sirloin steak, cut 1 inch thick
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1/2
cup unsweetened coconut milk
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1/2
stalk lemongrass, trimmed and coarsely chopped, or 1/8 teaspoon finely shredded lemon peel
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3
tablespoons lime juice
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2
tablespoons fish sauce or soy sauce
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2
- 4
tablespoons red curry paste
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2
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.
- Make Ahead Tip Up to 24 hours ahead, prepare marinade. Marinate steak as directed.
- Servings Per Recipe 10,
- Calories 233,
- Protein (gm) 26,
- Carbohydrate (gm) 3,
- Fat, total (gm) 12,
- Cholesterol (mg) 77,
- Saturated fat (gm) 6,
- Vitamin A (RE) 31,
- Vitamin C (mg) 1,
- Sodium (mg) 210,
- Calcium (DV %) 10,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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