This was a super tasty dish that the whole family enjoyed. It was also a simple dish to make and took just a few ingredients. Now, I did not have flank steak. But we did just receive a quarter of a cow, so I chose to use sirloin. It still came out fantastic.
Marinated Flank Steak & Coconut Curry Rice
We wanted to try something different with our steak. And this marinated flank steak with coconut curry rice hit the spot. Enjoy!
Ingredients
Method
- Pat the flank steak dry and place it in a 9 x 13-inch dish. Set aside.
- Blend the coconut milk, red curry paste and cilantro stems in a blender on high until fully incorporated and the cilantro stems are very finely chopped. Pour 1 cup of the coconut curry mixture into a large liquid measuring cup and set aside. Pour the remaining mixture over the steak and coat on both sides. Cover the steak and marinate at room temperature for 30 minutes.
- Stir 1 1/2 cups water into the reserved 1 cup of coconut curry mixture and transfer to a medium saucepan. Season with 1 teaspoon salt and cook over medium-high heat until boiling. Stir in the rice and bring the mixture to a boil once again. Stir the rice, then reduce the heat to low, cover, and cook for 15 minutes.
- Heat a grill pan over medium-high heat. Remove the steak from the marinade and drain well on a paper towel-lined sheet pan. Pat the steak with paper towels to remove any excess marinade. Drizzle one side of the steak with about 1 tablespoon oil and use a silicone brush to spread it evenly over the steak. Season with salt and pepper. Transfer the steak to the grill pan, seasoned-side down. Coat the top with about 1 tablespoon oil and season with salt and pepper. For medium rare, grill the steak for 6 minutes per side. Transfer to a rimmed baking sheet and let rest for 10 minutes.
- Chop 1/2 cup of the reserved cilantro leaves. Remove the lid from the rice, add the chopped cilantro, and fluff with a fork.
- Slice the steak against the grain and serve with the rice. Garnish with more chopped cilantro.