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.
Print Recipe

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.
Find stores

You May Also Like

Sweet Garlic Chili Sauce
Grilled Mongolian Steak
Grilled Spatchcocked Curried Chicken
Baked Spatchcocked Curried Chicken
Pineapple Chicken
Sriracha Frittata

Sweet Curry, Balsamic Marinade for Steak

This easy marinade transforms tough cuts of meat into fork tender.  It’s an economical and appetizing way to eat steak.
Sweet Curry

Time

10 minutes or less to make marinade
24 hours to marinate

Yield

4-6 servings

Ingredients

  1. 1-1.75 oz box Red Curry Paste
  2. 2/3 cup soy sauce
  3. 1 cup brown sugar
  4. 1 cup balsamic vinegar
  5. 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.
https://atasteofthai.com/thai-recipes/sweet-curry-balsamic-marinade-for-steak