Beef Steak in Thai Marinade

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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

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 until smooth. Pour marinade over meat. Close bag; refrigerate for 4 to 24 hours, turning bag occasionally. Drain steaks, reserving marinade.
Grill steaks on the grill rack of an uncovered grill directly over medium-hot coals for 12 to 15 minutes or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through. Discard any remaining marinade. Remove steak from grill; let stand 5 minutes. Thinly slice meat across the grain. Makes 10 servings.
Make-Ahead Tip: Up to 24 hours ahead, prepare marinade. Marinate steak as directed

Source:  Better Homes & Gardens
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