Sweet Curry, Balsamic Marinade for Steak

10 minutes or less to make marinade
24 hours to marinate

4-6 servings

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.

Ingredients

Add Red Curry Paste and soy sauce to saucepan. Whisk over a medium-high heat until curry paste is dissolved. Remove from heat.
Immediately add brown sugar and stir until dissolved. Add vinegar and mix well. Pour into a plastic zip-lock type bag.
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.
Heat grill to medium-high and oil grill grates.
Remove steak from bag and pour marinade into saucepan. Boil for 5-7 minutes.
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.
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.

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