Peanut Curry Flank Steak

Tweet

Peanut Curry Flank Steak from Weber’s Big Book of Grilling is one of my favorite flank steak preparations. We found this recipe years ago and have made it on a regular basis ever since. The marinade is a little spicy, a little sweet, savory goodness and it’s great on chicken as well. This East meets West recipe is great with Basmati Rice Pilaf or Chinese Chili Scallion Noodles. The leftovers are also wonderful over salad or in a sandwich.

We like to keep a well stocked freezer which often includes at least one Peanut Curry Flank Steak. After trips to the butcher shop or Costco we will prepare marinades for various pieces of meat, freeze them, and vacuum seal for the best freshness. One or two days prior to grilling, all we have to do is pull out the flank steak to thaw. Since it is already soaking in the delicious marinade, once the meat comes up to room temperature, it’s grilling time. There’s such security, comfort and convenience in a freezer full of meat. And, with and a pantry full of staples the possibilities are nearly endless. Throw together a couple of side dishes, open a bottle of wine, and enjoy!

Peanut Curry Flank Steak

Vickie Young

Flank Steak is always successful in this East meets West savory, sweet, creamy, and spicy marinade. Grilled and thinly sliced, this is a wonderful cut that melts in your mouth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

• 1 Flank Steak, 1½-2 pounds, about ¾" thick

Marinade

• 2 tbsp peanut oil
• 2 tbsp sesame oil
• 2 tbsp dry sherry
• 2 tbsp soy sauce
• 2 tbsp creamy peanut butter
• 2 tbsp hoisin
• 2 tbsp rice vinegar
• 2 tsp curry powder
• 1 tsp fresh ginger, peeled and grated on a fine rasp
• 1 tsp garlic, grated
• 1 tsp red pepper flakes

Instructions

 

• In a small bowl, whisk together the marinade ingredients.
• Trim the steak of any surface fat. Place the steak in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6-8 hours, turning occasionally.
• Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 20-30 minutes before grilling.
• Set your grill up for direct medium heat. Grill the steak until the internal temperature reaches 145 degrees for medium, about 8-10 minutes, turning once halfway through grilling time.
• Remove the steak from the grill and allow to rest for 5 minutes. Cut across the grain into thin diagonal slices and serve immediately.

Keyword Beef, dinner, Easy, Grilling, Main Dish, recipe