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Beef Steak in Thai Marinade

Makes: 10 servings
Prep 15 mins Marinate 4 hrs Grill 12 mins Stand 5 mins
Beef Steak in Thai Marinade
  • 2 1/2  pounds  boneless beef sirloin steak, cut 1 inch thick
  • 1/2  cup  unsweetened coconut milk
  • 1/2  stalk lemongrass, trimmed and coarsely chopped, or 1/8 teaspoon finely shredded lemon peel
  • 3  tablespoons  lime juice
  • 2  tablespoons  fish sauce or soy sauce
  • 2 - 4  tablespoons  red curry paste
  • 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.

From the Test Kitchen
  • Up to 24 hours ahead, prepare marinade. Marinate steak as directed.
Nutrition Facts (Beef Steak in Thai Marinade)
  • Servings Per Recipe 10,
  • cal. (kcal) 233,
  • Fat, total (g) 12,
  • chol. (mg) 77,
  • sat. fat (g) 6,
  • carb. (g) 3,
  • fiber (g) 0,
  • pro. (g) 26,
  • vit. A (RE) 31,
  • vit. C (mg) 1,
  • sodium (mg) 210,
  • calcium (mg) 10,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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