Curried Flank Steak Recipes

Steps:

• Season steak with salt and pepper. Brush with 1 tablespoon curry paste; let stand 10 minutes. Combine rice, 1 3/4 cups water, 1 tablespoon oil, and 3/4 teaspoon salt in a saucepan. Bring to a boil, then stir once, cover, and reduce heat to low. Simmer until rice is tender, about 15 minutes. Add white and light-green scallions; cover to steam.
• Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add steak; cook, flipping once, 7 to 9 minutes for medium-rare. Transfer to a carving board. Reduce heat to medium. Add 1 tablespoon oil and remaining 2 tablespoons curry paste to skillet; cook 1 minute. Add 3/4 cup water; cook until reduced to 1/2 cup, 30 seconds. Transfer to a bowl; cover. Wipe skillet clean; add remaining 1 tablespoon oil and heat over medium. Add snap peas, season with salt, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Fluff rice; stir in scallion tops. Slice steak against the grain; serve with rice, peas, and curry sauce.

Steps:

• Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
• Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
• Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
• Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.

Steps:

• In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.

Steps:

• In a large cooking pot, add flank steak, cover with water and bring to boil.
• Remove from heat and allow steak to soak for 20 minutes.
• Remove beef from pot and rinse under cold water for 20 minutes.
• Cut cooled beef flank into 1 1/2 inch cubes.
• Using the same cooking pot, add ginger, garlic, and beef cubes and cook on medium heat for 5 minutes, stirring often.
• Add enough water to cover the meat with 2 inches of water and bring to boil.
• Reduce heat to medium and add curry paste, sugar and salt, and continue to simmer, uncovered for 30 minutes, stirring occasionally.
• Cover pot and continue to simmer for another 30 minutes, stirring occasionally.
• Add tomato, cover pot and continue to simmer for another 30 minutes.
• Add cubed potatoes, cover and continue to simmer for another 30 minutes, stirring occasionally.
• Serve over rice or noodles.

Steps:

• For the rice noodles: In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.
• Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
• For the flank steak: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
• Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have 1 long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Cover the steak with the curry paste and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
• Put the steak on direct heat and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to indirect heat, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
• Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side.