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Beef Steak In Thai Marinade Recipe
|Boneless beef top sirloin steak||2 1⁄2 Pound, cut 1 inch thick|
|Unsweetened coconut milk||1⁄2 Cup (8 tbs)|
|Lime juice||3 Tablespoon|
|Red curry paste||4 Tablespoon|
|Fish sauce/Soy sauce||2 Tablespoon|
|Lemongrass stalk/1/8 teaspoon finely shredded lemon peel||1⁄2 , trimmed and coarsely chopped|
Serving size: Complete recipe
Calories 1950 Calories from Fat 840
% Daily Value*
Total Fat 95 g146.7%
Saturated Fat 45.4 g226.9%
Trans Fat 0 g
Cholesterol 533.3 mg
Sodium 7963.1 mg331.8%
Total Carbohydrates 34 g11.3%
Dietary Fiber 2.8 g11.3%
Sugars 15.9 g
Protein 218 g435.6%
Vitamin A 0.5% Vitamin C 28.4%
Calcium 3.9% Iron 12.9%
*Based on a 2000 Calorie diet
Place steak in a plastic bag set in a shallow dish.
For marinade, in a blender container or food processor bowl combine coconut 'milk, lime juice, red curry paste, fish sauce, sugar, and lemongrass.
Cover and blend or process until smooth.
Pour over meat; seal bag.
Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Drain steak, reserving the marinade.
Place the steak on the rack of an .uncovered grill directly over medium 'coals.
Grill for 14 to 18 minutes for medium rare (145Â°F) or 18 to 22 minutes for medium doneness (160Â°F), turning and brushing once with the reserved marinade.
Discard any remaining marinade.