• For marinade:

  • 2 Tbsp. Cambodian Lemongrass Curry
  • 1/2 cup lemon juice
  • 1/2 cup white wine vinegar
  • 2 Tbsp. soy sauce
  • For steak:

  • 1 1/2 lbs. flank or skirt steak
  • For paste:

  • 3 Tbsp. Cambodian Lemongrass Curry
  • 2 Tbsp. water
  • 2 Tbsp. soy or fish sauce
  • 2 Tbsp. olive oil
  • For sauce with veggies:

  • 1 cup coconut milk
  • 1/2 cup water
  • 1 Tbsp. lime juice
  • 1 x 12 oz. bag of frozen vegetables*


*Following an Alton Brown tip, we used a frozen Asian vegetable medley product that can be microwaved in the unopened bag. Cooked a little less than halfway, the veggies stay crisp and it helps cut down on the final prep time.


Whisk marinade ingredients together in small bowl. Place steak and marinade together in gallon size food storage bag and marinate in refrigerator for 30 min. Preheat grill. Mix all paste ingredients together in small bowl and set aside. Microwave veggies for 2 to 2½ min. In large skillet, heat coconut milk and water over low heat for 5 to 6 min., stirring occasionally. Thoroughly mix in curry paste, veggies and lime juice. Cover and simmer over medium-low heat for 10 min., stirring occasionally. For a slightly thicker sauce, remove cover and simmer for 5 to 10 min. more. Remove steaks from refrigerator to allow them to come to room temperature before you grill them to desired doneness.

Serving Suggestions

Serve sauce and veggies over whole or sliced steak with rice.


4 servings

Thanks To

Mike Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Cambodian Lemongrass Curry 2 floz bottle $7.15



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