Red Curry Flank Steak

  • Recipe By
  • Published Jun 16th
  • Ready In1h 20m
  • Servings4
  • Calories176
I love Thai food, and in particular red curry beef, which is basically chunks of beef stew meat cooked slowly in a spicy, aromatic red curry sauce. Inspired by this classic recipe, I decided to see if the same sort of flavors could be turned into a marinade for flank steak. The results knocked my socks off.

Red Curry Flank Steak Ingredients

The following are the ingredients needed to make delicious Red Curry Flank Steak for 4 servings:

  • 1/4 cup seasoned rice vinegar
  • 3 tablespoons fish sauce
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, crushed
  • 1 teaspoon hot sauce
  • 1 teaspoon red curry powder
  • 1/2 teaspoon red curry paste
  • 1 (1 1/2-pound) flank steak
  • 1 bunch fresh basil

Red Curry Flank Steak Cooking Instructions

  • Prep5m
  • Cook1h 15m
  • Ready In1h 20m

To cook Red Curry Flank Steak, you need about 5 minutes of preparation time. The time needed to cook this Red Curry Flank Steak is about 1 hour 15 minutes , and you can serve your Red Curry Flank Steak within 1 hour 20 minutes . The following are the steps to cook Red Curry Flank Steak easily:

  1. 1 Whisk rice vinegar, fish sauce, grated ginger, garlic, hot sauce, red curry powder, and red curry paste in a shallow dish. Set aside.
  2. 2 Puncture flank steak several times with a fork and place in the vinegar mixture. Cover and marinate at room temperature for 1 hour.
  3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. 4 Place steak on the grill and basil on top of steak. Grill steak for 6 minutes. Remove basil, turn meat over, and place basil back on top of steak. Cook the steak until it begins to firm and is hot and slightly pink in the center, about 6 more minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 176 calories; 7.1 grams of fat; 5.5 grams of carbohydrates; 21.6 grams of protein; 37 milligrams of cholesterol; 1220 milligrams of sodium.

  1. Nov 7th 2015

    Good base recipe. I suggest doubling the marinade and a longer soak time. Then wash off marinade, dry, and rub with oil before grilling to keep sugars from burning.My next attempt will sta ...

  2. Jul 1st 2013

    I omitted the fish sauce, I had a London broil on hand so I used that and marinated over night and all day. Thanks to rain and wind I cooked it on the broiler very good flavor every one like ...

  3. Jun 6th 2013

    We loved the Thai flavors in this marinade! It wasn't too spicy, but had a nice kick to it. It was a nice change from the soy sauce based marinades, and I liked the fact that there was no ...

  4. Sep 12th 2012

    I prepared this recipe last night using skirt steak as it usually is a little more tender than flank. The curry was excellent and you can make it as hot or mild as you like. I simmered the ...

  5. Jul 15th 2012

    THANK YOU CHEF JOHN!!! My husband (the good cook in our family) made this last night and we devoured it. Recipe says it feeds 4 but I know we love flank steak and THIS ONE was just superb. ...

  6. Jun 24th 2012

    Good unique flavor. Marinaded for two days and then due to rain broiled in oven. 4 min on one side and 3 on the other. Included basil in my marinade and then added more to top of meat aft ...

  7. Jun 19th 2012

    This was SO good! Made it for my husband for Father's Day and we both absolutely loved it! I couldn't find flank steak or red curry powder, so I used a London Broil and a little extra red cu ...

  8. Jun 12th 2012

    Everyone loved the slightly spicy, complex flavor of this flank steak, and I loved that it didn't have to be marinated overnight! I also liked that there was no added oil in the marinade t ...

  9. May 14th 2012

    Gosh -I don't think I've ever been the first to rate a recipe before! This was good, but I will have to tinker with it a bit to make it great. The heat and curry flavor were very mild (I h ...