Thai Curry Strip Steak


1 (2 and i/2 inch) thick strip steask
1 and 1/2 tbs red curry paste
1 (13.5 oz) can coconut milk
1 tbs brown sugar
1 kaffir lime leaf or 2 tsp lime zest
2 tbs canola or vegetable oil
1 tbs sesame seeds, toasted (optional)
kosher salt and black pepper to taste
  • Preheat oven to 425 degrees.
  • In a small sauce pan, lightly heat curry, then slowly add coconut milk and whisk until paste has dissolved, bring to a boil, whisking constantly.
  • Add brown sugar and lime leaf, or lime zest, simmer for 1 minute on low heat. Remove from heat and set aside.
  • Season steak with salt and pepper.
  • Heat oil in oven-proof frying pan, then sear steak on both sides
  • Place pan in oven until internal temperature reaches 140 degrees for medium, or to desired doneness.
  • Remove and let rest for 5 minutes, then slice across grain in 1/4 inch slices.
  • Spoon a pool of curry sauce on each plate and place steak slices on top of sauce.
  • Garnish with toasted sesame seeds if desirecd.




10 min


10 min


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