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Sweet Curry, Balsamic Marinade for Steak

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

A Taste of Thai

List of Ingredients

2 tablespoons and 2 teaspoons Red Curry Paste
2/3 cup gf soy sauce
1 cup brown sugar
1 cup balsamic vinegar
1-2 lbs flank, flat iron or London broil steak


Recipe

Add Red Curry Paste and soy sauce to saucepan. Whisk over a medium-high heat until curry paste is dissolved. Remove from heat.

Immediately add brown sugar and stir until dissolved. Add vinegar and mix well. Pour into a plastic zip-lock type bag.

Crosshatch* steak with a sharp knife to marinate and place in plastic bag. Marinate overnight, turning bag over occasionally, if steak is not completely covered with marinade.

Heat grill to medium-high and oil grill grates.

Remove steak from bag and pour marinade into saucepan.

Boil for 5-7 minutes.

Pat steak dry and grill 4-6 minutes per side, with cover closed. Tough cuts of meat are best eaten at medium rare or at most, medium. The internal temperature should be between 130°- 140°F.

Let cooked steak rest for 5 minutes before cutting. Slice meat thinly across the grain, for a tender bite of beef. Serve with cooked marinade on side.