Sweet Curry, Balsamic Marinade for Steak

10 minutes or less to make marinade
24 hours to marinate
4-6 servings
Sweet Curry
10 minutes or less to make marinade
24 hours to marinate
4-6 servings
This easy marinade transforms tough cuts of meat into fork tender.  It’s an economical and appetizing way to eat steak.
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Ingredients

  • 1-1.75 oz box Red Curry Paste
  • 2/3 cup soy sauce
  • 1 cup brown sugar
  • 1 cup balsamic vinegar
  • 1-2 lbs flank, flat iron or London broil steak

Directions

  1. Add Red Curry Paste and soy sauce to saucepan. Whisk over a medium-high heat until curry paste is dissolved. Remove from heat.
  2. Immediately add brown sugar and stir until dissolved. Add vinegar and mix well. Pour into a plastic zip-lock type bag.
  3. Crosshatch* steak with a sharp knife to marinate and place in plastic bag. Marinate overnight, turning bag over occasionally, if steak is not completely covered with marinade.
  4. Heat grill to medium-high and oil grill grates.
  5. Remove steak from bag and pour marinade into saucepan. Boil for 5-7 minutes.
  6. Pat steak dry and grill 4-6 minutes per side, with cover closed. Tough cuts of meat are best eaten at medium rare or at most, medium. The internal temperature should be between 130°- 140°F.
  7. Let cooked steak rest for 5 minutes before cutting. Slice meat thinly across the grain, for a tender bite of beef. Serve with cooked marinade on side.

In This Recipe

A Taste of Thai Red Curry Paste
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
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