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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fat from meat. Place meat in a plastic bag, set in a shallow dish. | 2. For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar. | 3. Cover, and blend or process until smooth. | 4. Pour marinade over meat. | 5. Close bag, and refrigerate for 4-24 hrs., turning bag occasionally. | 6. Drain steaks, reserving marinade. | 7. Grill steaks on the grill rack of an uncovered grill directly over med-hot coals for 12-15 mins., or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through. | 8. Discard any remaining marinade. | 9. Remove steak from grill, and let stand 5 minutes | 10. Thinly slice meat across the grain. | 11. Note: | 12. You can make marinade up to 24 hours ahead. Marinate steak as directed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef sirloin steak	2 1/2		boneless cut	2278.0052	0.0	230.0672	144.047
coconut milk	1/2	cup	unsweetened	276.0	6.648	2.748	28.608
lemongrass	1/2	teaspoon	trimmed chopped shredded	-	-	-	-
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
red curry paste	2 -4	tablespoons		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.