Cambodian Lemongrass Marinated Grilled Steak & Sauce with Veggies

For marinade: 2 tbsp. Cambodian Lemongrass Curry powder ½ cup lemon juice ½ cup white wine vinegar 2 tbsp. soy sauce 1-1½ pounds of flank or skirt steak For sauce with veggies: 1 cup coconut milk ½ cup water 1 tbsp. lime juice 12 oz. bag frozen vegetables or 2 cups of fresh bite-size vegetables small can straw mushrooms, drained (optional) small can water chestnuts, drained (optional) For paste: 3 tbsp. Cambodian Lemongrass Curry powder 2 tbsp. soy or fish sauce 2 tbsp. olive oil 2 tbsp. water

Notes: Following an Alton Brown tip, we used a frozen Asian vegetable medley product that can be micro waved in the unopened bag. In 2-2½ minutes on high, they cook a little less than half and stay crisp, cutting the final prep time down. To time the meal right, start rice when starting sauce. You will 2 ounces of curry powder for this recipe. Directions: Marinade: In a gallon size zip lock bag or other sealable container, combine all the marinade ingredients and marinate steak for 30 minutes. Steak: Fire up the grill before starting the sauce. When grill is almost to desired temperature begin working on the sauce. The sauce will take around 20 minutes, so depending on desired doneness (i.e. medium rare 4-5 minutes per side) start cooking the steak at the appropriate time during the sauce making process. This will ensure the steak and sauce finish at about the same time. Paste: Mix lemongrass curry powder with water, olive oil and fish sauce. Set aside for sauce. For a vegetarian friendly version, substitute soy sauce for the fish sauce. Sauce: If sautéing veggies, do so now and set aside. If using frozen, pop in microwave for 2-2½ minutes. In a large skillet, heat coconut milk and water over low heat for 5-6 minutes, stirring. Thoroughly mix in curry paste, veggies, lime juice and any optional ingredients, cook, covered, over a medium low heat for 10 minutes, stirring occasionally. 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. Recipe Summary: Servings: 4 servings Prep time: 1/2 hour (includes marinating time) Cooking time: 20-30 minutes Thanks to: Mike Johnston, Savory Spice Shop Owner

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