Thai Red Curry Flank Steak

Course: Entree

Cuisine: Asian Fusion

Prep Time: 15

Cook Time: 4

marinate overnight: 8

Total Time: 8 19

Servings: servings

Calories: 513kcal

Author: Marvellina

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

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.

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

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

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