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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk rice vinegar, fish sauce, grated ginger, garlic, hot sauce, red curry powder, and red curry paste in a shallow dish. Set aside.

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  • Puncture flank steak several times with a fork and place in the vinegar mixture. Cover and marinate at room temperature for 1 hour.

  • Preheat an outdoor grill for high heat, and lightly oil the grate.

  • 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).

Nutrition Facts

175.9 calories; protein 21.6g 43% DV; carbohydrates 5.5g 2% DV; fat 7.1g 11% DV; cholesterol 37.4mg 13% DV; sodium 1219.6mg 49% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/15/2012
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 to make my own red curry powder as I couldn't find it anywhere local so I guess that could be part of the problem although with the ingredients in the mixture you would think there would have been more of an asian curry-type flavor) so next time I think I will increase either the curry paste or the powder - don't think I should increase both initially or I could have something that only my husband will be able to eat! I also did not puncture the steak before marinating as I find that it tends to dry out on the grill when I do that (it could be the way DH grills his steak but we grill a lot of flank steak and never have a problem with it drying out) so I marinated it for 2 hours at room temp - so next time will increase that to 4 hours or so or maybe overnight in the 'frig if I get started early enough. The fresh basil at the stores looked too sad to use so I used about a 1/2 tsp dried in the marinade - couldn't really taste the basil but I'm sure it added some depth to it. I was also thinking I might try adding a little lime juice as it seems to me that a lot of Thai recipes have some sort of lime or kaffir lime leaves in them. Thanks Chef John for a very good starting point - we will be trying this again - and next time with the fresh basil! Read More
(9)

Most helpful critical review

Rating: 2 stars
06/08/2013
Very bland. Once again "chef" John is over rated as a cook. Read More
(1)
28 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
05/14/2012
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 to make my own red curry powder as I couldn't find it anywhere local so I guess that could be part of the problem although with the ingredients in the mixture you would think there would have been more of an asian curry-type flavor) so next time I think I will increase either the curry paste or the powder - don't think I should increase both initially or I could have something that only my husband will be able to eat! I also did not puncture the steak before marinating as I find that it tends to dry out on the grill when I do that (it could be the way DH grills his steak but we grill a lot of flank steak and never have a problem with it drying out) so I marinated it for 2 hours at room temp - so next time will increase that to 4 hours or so or maybe overnight in the 'frig if I get started early enough. The fresh basil at the stores looked too sad to use so I used about a 1/2 tsp dried in the marinade - couldn't really taste the basil but I'm sure it added some depth to it. I was also thinking I might try adding a little lime juice as it seems to me that a lot of Thai recipes have some sort of lime or kaffir lime leaves in them. Thanks Chef John for a very good starting point - we will be trying this again - and next time with the fresh basil! Read More
(9)
Rating: 5 stars
06/12/2012
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 add calories and cause flare ups. Six minutes on the first side was right on the money. I did slightly less when I turned it over, and ours was pink in the middle, just the way we like it. I placed the fresh basil on the steak as the recipe indicates, but the grill was so hot it dried out very quickly. We didn't get much of the basil flavor at all. Now that I have all the ingredients, I will make this again. Thanks, Chef! Read More
(7)
Rating: 4 stars
06/24/2012
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 patting meat dry prior to cooking. My cook time resulted in nice pink center. Next time might do 3 min on both sides. Read More
(5)
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Rating: 5 stars
09/12/2012
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 reserved marinade and served it on the side. Very good! Read More
(3)
Rating: 5 stars
06/06/2013
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 in it. Thanks Chef John! Read More
(2)
Rating: 5 stars
07/15/2012
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. Very succulent and no single flavor overpowering at all. I ate only this and fresh garden tomatoes and left the corn on the cob for leftovers. This is worth hunting down the ingredients--Chef John has done it again! 10 stars!!! Read More
(2)
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Rating: 5 stars
06/19/2012
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 paste. I also marinated it overnight since I had time to do so. Cooked it until it was 130 degrees in the center as the recipe suggests and it came out a perfect medium. The steak was absolutely delicious and easy to make and we will definitley make it again and again. Read More
(2)
Rating: 2 stars
06/08/2013
Very bland. Once again "chef" John is over rated as a cook. Read More
(1)
Rating: 4 stars
07/02/2013
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. I will try this again when the weather drys out and we can fire up the grill. Up Date I finally was able to fire up the grill so much better when you do it on the grill. This steak went from we liked it to we REALLY liked it. Read More
(1)