• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Thai Red Curry Flank Steak

written by Marvellina Published: September 24, 2024
1.6K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

Thai-inspired red curry marinade brings out the best in this pan-seared flank steak. The steak is so flavorful and tender!

Thai Red Curry Flank Steak

Why flank steak?

Flank steak, known for its robust beefy flavor, is often seen as a tougher cut of meat. It is relatively lean with minimal fat, making it a healthier option for those looking to cut down on fat content without sacrificing flavor. Not to mention that it is so much more affordable compared to rib-eye steak or filet mignon. Because of its toughness, it soaks up marinade nicely.

The Marinade Magic

The marinade is the key to achieving flavor and tenderness for this pan-seared flank steak. Flank steak benefits from marinades that help to break down its tougher fibers, and this Thai-inspired version works wonders.
1. Red Curry Paste brings bold, spicy-sweet flavors with a complexity that deepens as the steak marinates.
2. Garlic and Ginger add aromatic depth, perfectly complementing the curry paste.
3. Soy Sauce provides umami richness while acting as a tenderizer.
4. Lime Juice not only brings brightness but also helps break down the proteins in the meat, allowing it to soften.
5. Olive Oil ensures a smooth texture and balances out the flavors.
6. Lemongrass gives an incredible flavor to the steak. I can’t think of any close substitute to this. You can omit this if you don’t have any. They are available fresh or frozen in most Asian grocery store. You can even buy them in stalks or finely minced (usually frozen)
7. Cilantro adds a fresh, herbaceous note that ties everything together.

Thai Red Curry Flank Steak

Thai Red Curry Flank Steak

Prep Time 15 minutes mins
Cook Time 4 minutes mins
marinate overnight 8 hours hrs
Total Time 8 hours hrs 19 minutes mins
Servings 4 servings
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • 900 g flank steak

Marinade:

  • 4 Tbsp Thai red curry paste more or less to your taste, but at least 1 tbsp
  • 1 stalk lemongrass finely minced
  • 2 Tbsp grated ginger
  • 3 cloves garlic grated or minced
  • 120 g soy sauce
  • 60 g oil
  • 4 limes for the juice and the zest
  • 2 tsp sugar
  • Small bunch of fresh cilantro sprigs finely chop both the leaves and stems

Instructions
 

Prepare the marinade:

  • Combine all of the ingredients for the marinade in a mixing bowl. Make sure they are properly mixed together
  • Reserve about 1/3 of the marinade juice to make the sauce later
  • Place the steak in a resealable plastic bag or a covered dish and refrigerate overnight (at least 8 hours). The longer it marinates, the more the flavors will penetrate and the more tender the steak will become.

When ready to cook:

  • Remove the meat from the fridge 30 minutes before you plan to cook so the meat to allow it to come to a room temperature
  • Scrape off any marinade bits and pieces that stuck to meat. This is to prevent those bits and pieces from getting burnt when you sear the meat. Pat the meat dry with an absorbent paper towel
  • Discard the marinade
  • Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. You want the pan to be very hot to get a good sear.
  • Lightly oil the pan if necessary (since the marinade contains olive oil, you might not need much).
  • Sear the steak for 3-4 minutes on each side for medium-rare. Depending on the thickness of the steak, you might adjust the time slightly. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare doneness.
  • Once done, remove the steak from the pan and put it on a cutting board or a plate and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender, juicy bite. If you cut it right away, you are going to lose all that juice and end up with a dry meat

Make the sauce:

  • Pour the 1/3 of the marinade that you reserve earlier to a boil. Have a taste and adjust it to your preference

To serve:

  • Slice the steak against the grain to maximize tenderness. Drizzle the sauce over the meat and serve

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Thai Red Curry Flank Steak
Serving Size
 
1 serving
Amount per Serving
Calories
513
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
14
g
Cholesterol
 
135
mg
45
%
Sodium
 
1800
mg
78
%
Potassium
 
908
mg
26
%
Carbohydrates
 
13
g
4
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
52
g
104
%
Vitamin A
 
2430
IU
49
%
Vitamin C
 
21
mg
25
%
Calcium
 
101
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram
Thai Red Curry Flank Steak

How to ensure the flank steak is juicy

The marinade helps to infuse flavor and tenderize the meat. The cooking part is also important to ensure the piece of flank steak is still juicy and tender when you eat it. Here are few tips:
1. Remove the steak from the fridge and allow it to come to room temperature for about 20-30 minutes before cooking.
2. Use cast-iron pan or carbon-steel pan. Cast-iron pan and carbon steel pan are known for their ability to retain heat. Once the pan is preheated, it holds onto that heat very well, even when you place cold or room-temperature steak in it. This consistent heat is crucial for creating a good sear, as it ensures the steak browns evenly and forms that sought-after caramelized crust.
3. Cook it medium-rare. Flank steak is best served medium-rare, as cooking it beyond this point can result in a tougher texture.
4. Rest before slicing. Once done, remove the steak from the pan and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender, juicy bite.
5. Slice it against the grain. When you slice against the grain, you’re cutting through the long muscle fibers instead of parallel to them. This shortens the fibers, making each bite more tender because there’s less resistance when chewing. Long fibers require more work to break down, so cutting them shorter makes the meat easier to chew and less tough.

What to serve with pan-seared flank steak

You can serve it alongside jasmine rice, mashed potato, or quinoa for a complete meal. Steamed or stir-fried vegetables, like bok choy, broccoli, or snap peas, also pair wonderfully with the rich, spicy flavors of the steak.

Thai Red Curry Flank Steak
previous post
Matcha Caramel Blondies
next post
My Favorite All-Butter Pie Crust

2 comments

Robin November 27, 2024 - 4:54 pm

This is a fantastic recipe! Thanks so much. I’ve made it many times now and it’s been fantastic each time. It’s also very forgiving – I’ve used brisket instead of flank, panang curry paste instead of red, and I’m never too fussy about measuring things. It’s a new staple.

Reply
Marvellina November 27, 2024 - 8:43 pm

Happy to know that it’s very forgiving! Your substitutions sounded so legit too! I will try it out with brisket next time! Thank you for sharing 🙂

Reply

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Soft Fluffy Steamed Bao Buns Recipe (Baozi/Mantou)

  • The Easiest Crispy Roast Pork Belly (Siu Yuk – Sio Bak)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required