Ingredients:
For the Marinade:
1 tablespoon red curry paste
1 tablespoon fish sauce (resist the urge to sniff it!)
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
1 tablespoon brown sugar (don’t skip this—it balances the flavors!)
For the Steak:
1 pound hanger steak, skirt steak, or flank steak
Instructions:
Prepare the Marinade:
In a small bowl, whisk together the red curry paste, fish sauce, soy sauce, lime juice, and brown sugar until fully blended.
Marinate the Steak:
Place the steak in a resealable plastic bag or shallow dish.
Pour the marinade over the steak, ensuring it’s evenly coated.
Cover and refrigerate for at least 4 hours—overnight is even better for deeper flavor.
Cook the Steak:
Remove the steak from the marinade and discard the excess liquid.
Grill or sear the steak in a hot cast iron skillet over medium-high heat, cooking to your desired doneness.
(Cooking time will vary depending on the thickness of the cut and your chosen method.)
Let it Rest:
After cooking, allow the steak to rest for about 5 minutes before slicing. This helps retain its juices and flavor.
Serve:
Slice the steak and serve it topped with jalapeños or Thai chilies—if you can handle the heat!
Garnish with fresh green onions. It pairs perfectly with rice pilaf and stir-fried vegetables for a complete meal.