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!
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
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*
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.
2 comments
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.
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 🙂