BEEF STEAK IN THAI MARINADE

BEEF STEAK IN THAI MARINADE image

Yield 10 servings

Number Of Ingredients 7

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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 to 4 tablespoons red curry paste
2 teaspoons sugar

Steps:

Trim fat from meat. Place meat in a plastic bag set in a shallow dish. 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 till smooth. Pour marinade over meat. Close bag; refrigerate for 4 to 24 hours, turning bag occasionally. Drain steaks, reserving marinade. Grill the steak on the grill rack of an uncovered grill directly over medium-hot coals for 12 to 15 minutes or to desired doneness and turning once and brushing once with reserved marinade halfway through. Discard any marinade. Remove steak from grill; let stand for 5 minutes. Thinly slice meat across the grain. Nutrition facts per serving: 237 cal., 12 g total fat (6 g sat fat), 77 mg chol., 210 mg sodium, 3 g carbo., 0 g fiber, 26 g pro. Daily Values: 3% vit A, 2% vit C, 1% calcium, 20% iron. Pot-luck tip: Keep the meat soaking in the marinade as you transport it on ice. Then grill the meat just before everyone gathers to eat. Remember to pack a long-handled brush (to brush on the marinade as the meat cooks), long-handled tongs, and a sharp knife.