Skip to main content New<> this month
Get the Allrecipes magazine

Red Curry Flank Steak

Rated as 4.43 out of 5 Stars

"I love Thai food, and in particular red curry beef, which is basically chunks of beef stew meat cooked slowly in a spicy, aromatic red curry sauce. Inspired by this classic recipe, I decided to see if the same sort of flavors could be turned into a marinade for flank steak. The results knocked my socks off."
Added to shopping list. Go to shopping list.


1 h 20 m servings 176
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Whisk rice vinegar, fish sauce, grated ginger, garlic, hot sauce, red curry powder, and red curry paste in a shallow dish. Set aside.
  2. Puncture flank steak several times with a fork and place in the vinegar mixture. Cover and marinate at room temperature for 1 hour.
  3. Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. Place steak on the grill and basil on top of steak. Grill steak for 6 minutes. Remove basil, turn meat over, and place basil back on top of steak. Cook the steak until it begins to firm and is hot and slightly pink in the center, about 6 more minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 176 calories; 7.1 5.5 21.6 37 1220 Full nutrition

Explore more


Read all reviews 22
  1. 28 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Gosh -I don't think I've ever been the first to rate a recipe before! This was good, but I will have to tinker with it a bit to make it great. The heat and curry flavor were very mild (I had t...

Most helpful critical review

Very bland. Once again "chef" John is over rated as a cook.

Most helpful
Most positive
Least positive

Gosh -I don't think I've ever been the first to rate a recipe before! This was good, but I will have to tinker with it a bit to make it great. The heat and curry flavor were very mild (I had t...

Everyone loved the slightly spicy, complex flavor of this flank steak, and I loved that it didn't have to be marinated overnight! I also liked that there was no added oil in the marinade to ad...

Good unique flavor. Marinaded for two days and then due to rain broiled in oven. 4 min on one side and 3 on the other. Included basil in my marinade and then added more to top of meat after p...

I prepared this recipe last night using skirt steak as it usually is a little more tender than flank. The curry was excellent and you can make it as hot or mild as you like. I simmered the res...

We loved the Thai flavors in this marinade! It wasn't too spicy, but had a nice kick to it. It was a nice change from the soy sauce based marinades, and I liked the fact that there was no oil ...

THANK YOU CHEF JOHN!!! My husband (the good cook in our family) made this last night and we devoured it. Recipe says it feeds 4 but I know we love flank steak and THIS ONE was just superb. Ve...

This was SO good! Made it for my husband for Father's Day and we both absolutely loved it! I couldn't find flank steak or red curry powder, so I used a London Broil and a little extra red curry ...

Good base recipe. I suggest doubling the marinade and a longer soak time. Then wash off marinade, dry, and rub with oil before grilling to keep sugars from burning. My next attempt will start i...

I omitted the fish sauce, I had a London broil on hand so I used that and marinated over night and all day. Thanks to rain and wind I cooked it on the broiler very good flavor every one liked it...