Grilled Ribbons of Thai-style Steak

Thai-style Grilled Ribbons of Steak Recipe from Thailand with Peanut Sauce

Region / culture: Thailand | Preparation time: 1 hour | Cooking time: 10-15 minutes | Servings: 4-6

Introduction

Grilled Ribbons of Thai-style Steak is a delicious and flavorful dish that combines tender flank steak with a spicy Thai red curry paste and creamy peanut sauce. This dish is perfect for a summer barbecue or a weeknight dinner.

History

This recipe is inspired by traditional Thai flavors and cooking techniques. The combination of red curry paste, coconut milk, and fish sauce creates a rich and aromatic marinade for the steak. The peanut sauce adds a creamy and nutty element to the dish, balancing out the heat from the curry paste.

Ingredients

1 flank steak (about 2 lb (907 g)), very cold (see cook's note.)
0.5 cup Thai red curry paste, recipe follows
0.75 cup unsweetened coconut milk
0.25 cup firmly packed dark brown sugar
1 tbsp southeast Asian fish sauce
1 tsp ground turmeric (optional)
spray oil
peanut sauce, recipe follows
equipment: bamboo skewers soaked in warm water for 10 minutes

Thai Red Curry Paste

8 dried red chiles, like arbol, stemmed and seeded
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp white peppercorns
0.25 cup packed roughly chopped coriander leaves, stems, and roots (cilantro)
2 tbsp southeast Asian fish sauce
2 tsp kosher salt
0.5 tsp ground cardamom (optional)
0.25 tsp ground nutmeg
2 medium fresh red chiles, stemmed and chopped
5 cloves garlic
3 shallots
2 fresh lemongrass stalks (about 6 oz (170 g)), trimmed and thinly sliced
1 inch piece fresh ginger, peeled and chopped
2 tbsp vegetable oil, like soy, peanut, or corn

Peanut Sauce

2 tbsp coconut cream skimmed from the top of canned coconut milk
1 tbsp plus 1 tsp Thai red curry paste, see above
1 cup chicken broth, homemade or low-sodium canned
0.25 cup unsweetened coconut milk
0.25 cup chunky peanut butter
1 tbsp southeast Asian fish sauce
1 tbsp freshly squeezed lime juice, or more to taste

How to prepare

Using a sharp knife, slice the steak against the grain and at an angle into thin strips about an inch wide.
In a large bowl, whisk together the curry paste, coconut milk, sugar, fish sauce, and turmeric (if using).
Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.
Preheat an outdoor grill.
Thread the beef onto skewers, then lightly spray them with oil.
Working in batches, grill the beef over high heat until just cooked through, about 2 to 4 minutes.
Transfer the beef skewers to a serving platter and serve with the peanut sauce.
Cook's note: Slicing meat thin can be tricky. The meat will be much easier to slice if it is chilled in the freezer until firm.

Thai Red Curry Paste

Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant.
Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes.
Drain and roughly chop the chiles.
Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant.
Transfer to a bowl and let cool slightly.
Grind the spices in a spice mill (clean coffee grinder).
In a food processor, combine the softened chiles, ground spices, and all of the ingredients except for the oil, and puree into a paste.
Gradually add the oil with the machine running and puree until smooth.
Store the paste in a tightly sealed container in the refrigerator for up to 1 week.

Peanut Sauce

Stir-fry the coconut cream in a small saucepan over medium heat until the oil separates and sizzles, about 2 minutes.
Add the curry paste and stir-fry until fragrant, about 2 minutes.
Whisk in the broth, coconut milk, peanut butter, and fish sauce.
Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes.
Transfer the sauce to a serving bowl and let it cool to room temperature.
Whisk in the lime juice just before serving.

Variations

:
Use chicken or pork instead of steak for a different flavor profile.
Add vegetables like bell peppers, onions, and zucchini to the skewers for a more colorful dish.
Use a different type of curry paste, such as green or yellow, for a unique twist on the recipe.

Cooking Tips & Tricks

- Make sure to slice the steak thinly against the grain for the most tender results.

- Marinate the steak for at least 1 hour to allow the flavors to penetrate the meat.

- Use a hot grill to quickly cook the steak and achieve a nice charred exterior.

- Serve the steak with the peanut sauce on the side for dipping or drizzling over the meat.

Serving Suggestions

Serve the Grilled Ribbons of Thai-style Steak with steamed jasmine rice and a side of stir-fried vegetables for a complete meal.

Cooking Techniques

Grilling, marinating, and skewering are the main cooking techniques used in this recipe.

Ingredient Substitutions

- Use store-bought red curry paste instead of making your own.

- Substitute almond butter or sunflower seed butter for peanut butter in the sauce for a different flavor.

Make Ahead Tips

The steak can be marinated in advance and stored in the refrigerator for up to 24 hours before grilling. The peanut sauce can also be made ahead of time and reheated before serving.

Presentation Ideas

: Arrange the grilled steak skewers on a platter and garnish with chopped cilantro and sliced red chilies for a pop of color.

Pairing Recommendations

Pair this dish with a crisp and refreshing cucumber salad or a cold beer to balance out the heat from the curry paste.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the steak in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 12g per serving

Proteins

Protein: 28g per serving

Vitamins and minerals

This dish is a good source of iron, vitamin C, and vitamin B6.

Alergens

Contains peanuts and fish sauce.

Summary

This dish is high in protein and fats, making it a satisfying and flavorful meal option. It is also a good source of vitamins and minerals.

Summary

Grilled Ribbons of Thai-style Steak is a flavorful and satisfying dish that combines tender steak with spicy curry paste and creamy peanut sauce. This dish is perfect for a summer barbecue or a weeknight dinner, and can be customized with different proteins and vegetables to suit your taste preferences. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer evening, and I was attending a barbecue at my friend's house. As I walked through the backyard, the savory aroma of grilled steak filled the air, making my mouth water.

I made my way to the grill, where my friend's husband was busy cooking up a storm. He greeted me with a smile and handed me a plate with a few pieces of grilled steak on it. "Try this," he said, "It's my Thai-style Grilled Ribbons of Steak. I think you'll love it."

I took a bite and was instantly hooked. The steak was tender and juicy, with a perfect balance of sweet and savory flavors. I asked him for the recipe, and he chuckled, saying it was a family secret that had been passed down for generations.

But I was determined to learn how to make it. So, I spent the rest of the evening watching him cook, taking mental notes of the ingredients and techniques he used. When I got home that night, I was eager to recreate the dish in my own kitchen.

The next day, I gathered all the ingredients I needed for the recipe. I marinated the steak in a mixture of soy sauce, garlic, ginger, and brown sugar, letting it sit for a few hours to absorb all the flavors. Then, I sliced the steak into thin strips and threaded them onto skewers before grilling them to perfection.

As the steak sizzled on the grill, the aroma that filled my kitchen brought back memories of that summer evening at my friend's house. When the steak was done, I plated it up and took a bite. It was just as delicious as I remembered.

From that day on, Grilled Ribbons of Thai-style Steak became a staple in my cooking repertoire. I would make it for family gatherings, dinner parties, and even just for myself on a quiet night at home. Each time I cooked it, I would think back to that fateful evening when I first tasted it and feel grateful for the chance to learn such a wonderful recipe.

Over the years, I have shared the recipe with friends and family, passing it on to the next generation. And each time I make it, I am reminded of the power of food to bring people together, to create lasting memories, and to nourish both body and soul.

So, if you ever find yourself in need of a delicious and easy-to-make dish that is sure to impress, look no further than my Grilled Ribbons of Thai-style Steak. I promise you won't be disappointed.