For marinade:
2 tbsp. Cambodian Lemongrass Curry powder
1/2 cup lemon juice
1/2 cup white wine vinegar
2 tbsp. soy sauce
For sauce with veggies:
1 cup coconut milk
1/2 cup water
1 tbsp. lime juice
12 oz. bag frozen vegetables*
small can straw mushrooms, drained (optional)
small can water chestnuts, drained (optional)
For paste:
3 tbsp. Cambodian Lemongrass Curry powder
2 tbsp. water
2 tbsp. soy or fish sauce
2 tbsp. olive oil
and:
1-1 1/2 pounds of flank or skirt steak
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*Notes:
Following an Alton Brown tip, we used a frozen vegetable product that can be microwaved in the unopened bag. Cooked a little less than halfway, they stay crisp and cut the final prep time down.
Directions:
In a gallon size ziplock bag, combine all the marinade ingredients and marinate steak for 30 minutes. Preheat grill. Mix all ingredients for paste in a small bowl and set aside. Microwave veggies for 2-2 1/2 minutes. Meanwhile, in a large skillet, heat coconut milk and water over low heat for 5-6 minutes, stirring occasionally. Thoroughly mix in curry paste, veggies and lime juice. Simmer covered over medium/low heat for 10 minutes, stirring occasionally. Meanwhile, grill steaks to desired doneness. For a slightly thicker sauce, remove cover and simmer for 5-10 minutes more, depending on desired consistency.
Serving Suggestions:
Serve over steak and rice.
Yields: 4 servings
Thanks to: Mike Johnston, Savory Spice Shop Founder
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