Red Curry Flank Steak: A Bold and Flavorful Thai-Inspired Dish

By Olivia

Red Curry Flank Steak combines the bold, spicy, and aromatic flavors of red curry with the tenderness of grilled flank steak. Inspired by traditional Thai red curry beef, this dish is a quick and easy way to bring the tastes of Thai cuisine to your grill. Marinated in a delicious mixture of rice vinegar, fish sauce, ginger, garlic, and red curry, the flank steak soaks up the spices and herbs, resulting in a savory, flavorful meal that’s sure to impress.

Quick Benefits

Rich in Protein: Flank steak is an excellent source of lean protein, perfect for supporting muscle growth and repair.
Low in Carbs: With only 6g of carbohydrates per serving, this dish fits well into low-carb or keto diets.
Bold Flavor: The combination of fish sauce, curry paste, and ginger creates an aromatic, spicy, and slightly tangy marinade, infusing the steak with bold flavors.
Simple and Quick: Despite the complex flavors, this dish is ready in just over an hour, making it perfect for a quick weeknight meal or weekend grill session.

Essential Ingredients

Seasoned Rice Vinegar (¼ cup): Adds acidity and brightness to balance the richness of the meat and the depth of the curry.
Fish Sauce (3 tablespoons): A key ingredient in Thai cooking, it provides umami and saltiness to the marinade.
Freshly Grated Ginger (1 tablespoon): Adds a zesty, warm flavor to the marinade.
Garlic (3 cloves, crushed): A must-have for savory depth and aromatic flavor.
Hot Sauce (1 teaspoon): Adds a spicy kick to the marinade. Adjust the amount based on your heat preference.
Red Curry Powder (1 teaspoon): A blend of spices that gives the steak its signature curry flavor.
Red Curry Paste (½ teaspoon): Adds a richer, more intense curry flavor, with a slight sweetness and heat.
Flank Steak (1 ½ pounds): The main protein of the dish, known for its tenderness and ability to absorb marinades.
Fresh Basil (1 bunch): Adds a refreshing herbaceous note that complements the spicy curry flavors.

Preparation Steps

Prepare the Marinade: In a shallow dish, whisk together the rice vinegar, fish sauce, grated ginger, crushed garlic, hot sauce, red curry powder, and red curry paste until well combined.
Marinate the Flank Steak: Puncture the flank steak several times with a fork to allow the marinade to penetrate the meat. Place the steak in the marinade and cover it. Let it marinate at room temperature for 1 hour.
Preheat the Grill: Preheat your outdoor grill to high heat and lightly oil the grate to prevent sticking.
Grill the Steak: Place the flank steak on the grill. Top with fresh basil leaves. Grill the steak for about 6 minutes. Remove the basil, flip the steak over, and place the basil back on top. Grill for another 6 minutes until the steak is firm and slightly pink in the center. The internal temperature should reach 130°F (54°C) when measured with an instant-read thermometer.
Serve: Once cooked, remove the steak from the grill, let it rest for a few minutes, then slice it against the grain and serve.

Health Benefits

High in Protein: Flank steak is a great source of high-quality protein, essential for muscle repair, immune function, and overall health.
Rich in Iron: This dish provides a good amount of iron, which is important for healthy blood circulation and preventing anemia.
Low in Carbohydrates: With only 6g of carbs per serving, it’s a good option for those following a low-carb or keto lifestyle.
Contains Healthy Fats: The steak provides healthy monounsaturated fats, which are beneficial for heart health when consumed in moderation.

Serving Suggestions

With Rice: Serve the grilled flank steak over a bed of jasmine rice or brown rice to soak up the flavorful curry sauce.
In Tacos or Wraps: Slice the steak thinly and use it to fill soft tortillas with a dollop of sour cream, fresh cilantro, and a squeeze of lime.
With Vegetables: Pair the steak with grilled or roasted vegetables such as zucchini, bell peppers, or asparagus for a well-rounded meal.
On a Salad: Serve the sliced steak over a fresh salad with mixed greens, cucumber, and a light dressing to balance the richness of the curry.

Creative Variations

Use Different Cuts of Beef: If you prefer, you can substitute flank steak with skirt steak, sirloin, or even beef tenderloin, though cooking times may vary.
Add More Heat: Increase the amount of hot sauce or add a chopped chili pepper to the marinade for a spicier dish.
Grilled Vegetables: Grill some vegetables alongside the steak, such as bell peppers, onions, or eggplant, and serve them with the steak for extra flavor.
Make it a Stir-Fry: Instead of grilling the steak, slice it thinly and stir-fry it with vegetables for a quicker, skillet-based version of this dish.

Storage Tips

Refrigerate Leftovers: Store any leftover cooked steak in an airtight container in the refrigerator for up to 3 days.
Freeze for Later: If you have leftover steak, you can freeze it for up to 2 months. Slice the steak before freezing for easier use in future meals.
Store Marinade Separately: If you want to store extra marinade, you can keep it in the refrigerator for up to 3 days, but it’s best to discard any leftover marinade that has been in contact with raw meat.

Pro Tips

Rest the Steak: After grilling, allow the steak to rest for a few minutes before slicing. This helps the juices redistribute and keeps the meat tender and juicy.
Grill on High Heat: Cooking the steak on high heat ensures a good sear and helps lock in the flavors. Just be sure not to overcook it.
Slice Against the Grain: Flank steak has long fibers, so be sure to slice against the grain to achieve tender, easy-to-eat slices.

Frequently Asked Questions

Can I use a different type of steak?
Yes, you can substitute flank steak with other cuts of beef such as skirt steak or sirloin. Just be mindful that cooking times may vary depending on the thickness and tenderness of the meat.

Can I make the marinade ahead of time?
Yes, you can prepare the marinade in advance and store it in the refrigerator for up to 3 days. This allows the flavors to develop even more before marinating the steak.

How do I know when the steak is cooked to the right temperature?
For medium-rare steak, aim for an internal temperature of 130°F (54°C). You can use an instant-read thermometer to ensure it’s cooked to your desired doneness.

Can I use this marinade for other meats?
Yes! This marinade works well with other proteins like chicken, pork, or shrimp. Just adjust the marinating time depending on the type of meat.

Red Curry Flank Steak is a flavorful and easy-to-make dish that combines Thai-inspired spices with grilled steak. Whether you serve it with rice, in tacos, or on a salad, this dish is sure to become a favorite in your cooking repertoire.