Beef Steak In Thai Marinade
|Boneless beef sirloin steak||2 1⁄2 Pound, cut 1 inch thick|
|Unsweetened coconut milk||1⁄2 Cup (8 tbs)|
|Lemongrass stalk/1/8 teaspoon finely shredded lemon peel||1⁄2 , trimmed and coarsely chopped|
|Lime juice||3 Tablespoon|
|Fish sauce/Soy sauce||2 Tablespoon|
|Red curry paste||4 Tablespoon|
1. Trim fat from meat. Place meat in a plastic bag set in a shallow dish. For marinade, in a blender container or food processor bowl, combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar. Cover and blend or process till smooth. Pour marinade over meat. Close bag; chill for 4 to 24 hours, turning bag occasionally. Drain steaks, reserving marinade.
2. Grill the steak on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or to desired doneness, turning once and brushing once with reserved marinade halfway through. Discard any remaining marinade. Remove steak from grill; let stand for 5 minutes. Thinly slice meat across the grain.