Best Red Curry Flank Steak Recipes

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GRILLED THAI CURRY BEEF ROLL



Grilled Thai Curry Beef Roll image

Slicing this rolled flank steak -- stuffed with a rainbow of fresh cilantro, tomato and scallion -- reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

3 tablespoons seasoned rice vinegar
3 tablespoons lime juice
3 tablespoons fish sauce
2 teaspoons toasted sesame oil
1 clove garlic, minced
One 1-inch piece ginger, peeled and minced
1 Fresno chile, chopped
1 serrano chile, thinly sliced
2 medium carrots, cut into 3-inch lengths and julienned
2 small cucumbers, cut into 3-inch lengths and julienned
One 8-ounce package thin rice noodles
One 1 1/2-pound flank steak
1 tablespoon Thai red curry paste
Kosher salt and freshly ground black pepper
1/4 cup salted roasted peanuts, crushed, plus more for topping
1 bunch fresh cilantro leaves, plus more for topping
1 bunch scallions, white and green parts separated
1 pint cherry tomatoes, halved
2 heads Boston lettuce, leaves separated

Steps:

  • For the rice noodles: In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.
  • Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
  • For the flank steak: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  • Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have 1 long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Cover the steak with the curry paste and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
  • Put the steak on direct heat and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to indirect heat, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
  • Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side.

5-INGREDIENT MARINATED FLANK STEAK WITH COCONUT CURRY RICE



5-Ingredient Marinated Flank Steak with Coconut Curry Rice image

Use only five ingredients to create this tasty meal! The creamy coconut milk and bold flavor from the red curry paste carry through to the steak and the rice.

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

One 2-pound flank steak
One 14-ounce can full-fat coconut milk
3 tablespoons red curry paste
1 bunch cilantro, stems separated (about 1/2 cup), leaves reserved for garnish
Kosher salt and freshly ground black pepper
1 1/2 cups long-grain white rice
2 tablespoons vegetable oil

Steps:

  • Pat the flank steak dry and place it in a 9-by-13-inch baking dish. Set aside.
  • Blend the coconut milk, red curry paste and cilantro stems in a blender on high until fully incorporated and the cilantro stems are very finely chopped. Pour 1 cup of the coconut curry mixture into a large liquid measuring cup and set aside. Pour the remaining mixture over the steak and coat on both sides. Cover the steak and marinate at room temperature for 30 minutes.
  • Stir 1 1/2 cups water into the reserved 1 cup of coconut curry mixture and transfer to a medium saucepan. Season with 1 teaspoon salt and cook over medium-high heat until boiling. Stir in the rice and bring the mixture to a boil once again. Stir the rice, then reduce the heat to low, cover and cook for 15 minutes.
  • Heat a grill pan over medium-high heat. Remove the steak from the marinade and drain well on a paper towel-lined sheet pan. Pat the steak with paper towels to remove any excess marinade. Drizzle one side of the steak with about 1 tablespoon oil and use a silicone brush to spread it evenly over the steak. Season with salt and pepper. Transfer the steak to the grill pan, seasoned-side down. Coat the top with about 1 tablespoon oil and season with salt and pepper. For medium rare, grill the steak for 6 minutes per side. Transfer to a rimmed baking sheet and let rest for 10 minutes.
  • Chop 1/2 cup of the reserved cilantro leaves. Remove the lid from the rice, add the chopped cilantro and fluff with a fork.
  • Slice the steak against the grain and serve with the rice. Garnish with more chopped cilantro.

CURRIED FLANK STEAK



Curried Flank Steak image

This recipe comes from the famous Hon's Wun-Tun House in Vancouver, B.C. The recipe is a favorite with many. This is a lengthy recipe to prepare, but is worth it.

Provided by William Uncle Bill

Categories     Curries

Time 2h57m

Yield 6 serving(s)

Number Of Ingredients 9

4 1/2 lbs flank steaks
1 teaspoon fresh ginger, minced
2 large garlic cloves, minced
1 tablespoon chili oil
1/2 cup curry paste, Chinese-style
1 tablespoon granulated sugar
1 large ripe tomatoes, peeled and chopped
2 large yukon gold potatoes, peeled and cubed
2 tablespoons salt

Steps:

  • In a large cooking pot, add flank steak, cover with water and bring to boil.
  • Remove from heat and allow steak to soak for 20 minutes.
  • Remove beef from pot and rinse under cold water for 20 minutes.
  • Cut cooled beef flank into 1 1/2 inch cubes.
  • Using the same cooking pot, add ginger, garlic, and beef cubes and cook on medium heat for 5 minutes, stirring often.
  • Add enough water to cover the meat with 2 inches of water and bring to boil.
  • Reduce heat to medium and add curry paste, sugar and salt, and continue to simmer, uncovered for 30 minutes, stirring occasionally.
  • Cover pot and continue to simmer for another 30 minutes, stirring occasionally.
  • Add tomato, cover pot and continue to simmer for another 30 minutes.
  • Add cubed potatoes, cover and continue to simmer for another 30 minutes, stirring occasionally.
  • Serve over rice or noodles.

Nutrition Facts : Calories 630.1, Fat 28.9, SaturatedFat 11.8, Cholesterol 139.5, Sodium 2605.9, Carbohydrate 14.9, Fiber 1.3, Sugar 3.4, Protein 73.7

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