Sunday, December 2, 2012

Thai-Style Flat Iron Steak with Red Curry Sauce and Spicy Carrot Salad

Wow, I made this dinner months ago, and somehow it got stuck in my draft posts!  I'm not sure how, since it's definitely a favorite of mine and I've made it a couple of times...if you know me, you know that's unusual since I always say I will make things again but then get tempted by new recipes that I want to try!  In any case, here it is today...go make this for dinner!  The steak is prepared very simply, just seasoned and cooked to be as done as you like.  I love flat iron steak because it's cheap but tender and flavorful.

The steak sits on a bed of spicy shredded carrots - as those who follow this blog know, I am sort of obsessed with shredded carrot salads, and this one is no exception.  The spice from the jalapeno combines with tart lime juice and salty fish sauce to create perfectly balanced flavors.  Finally, a creamy red curry sauce is poured over everything to add richness and spice.  So good, and also fairly quick and easy - love it!

Thai-Style Flat Iron Steak with Red Curry Sauce and Spicy Carrot Salad (adapted from Fine Cooking)
Serves 2

1-1/2 T canola oil, divided
1-1/2 T fresh lime juice (from about 2 limes), divided
1 T plus 1 tsp fish sauce, divided
1 tsp light brown sugar, divided
3 carrots, peeled
1/4 cup fresh cilantro, roughly chopped
1/2 (or 1) jalapeno pepper, seeded and diced (use more or less depending on your tolerance for spice)
10-12 ounces flat iron steak, tendon removed (ask your butcher to do this)
Salt and pepper
1/3 cup coconut milk
1-1/2 tsp Thai red curry paste

1. Whisk together 1/2 T oil, 1 T lime juice, 1 T fish sauce, and 1/2 tsp brown sugar in a large bowl.  Shave the carrots into the dressing with a vegetable peeler to make long, thin, wide strips (or grate the carrots).  Add the cilantro and jalapeno pepper, and toss to coat.  Set aside.
2. Season the steak on both sides with salt and pepper. Heat 1 T oil in a heavy skillet over medium high heat.  Once the oil is hot, add the steak.  Cook a few minutes on each side, until the steak is nicely browned on the outside and done to your liking on the inside (cooking time will depend on how thick your steak is).
3. Transfer the steak to a cutting board and cover loosely with foil.  Return the skillet to the stove over medium-low heat. Add 1/4 cup of water (or so) and bring to a boil, scraping with a wooden spoon to remove browned bits from the bottom of the pan.  Add the coconut milk, curry paste, remaining 1/2 T lime juice, remaining 1 tsp fish sauce, and remaining 1/2 tsp brown sugar.  Cook, stirring constantly, until the sauce is thickened and fragrant, about 4-5 minutes.  Season to taste with salt and pepper.
4. Thinly slice the steak across the grain.  Mound some carrot salad on each plate, top with sliced steak, and then spoon the sauce over top.


  1. That's a really nice sounding dish. I'd never have thought to combine steak with red curry and carrot salad but it sounds really good :)

  2. The whole thing sounds delicious, but it was the carrot salad that really got my attention! I'm always looking for new ways to use carrots and look forward to trying this soon.

  3. This dish screams me!! Can't wait to make it for me and my SIL - although I might sub in cube steak for a lunch - for whatever reason, in Chicagoland, flat iron steak rarely goes on sale and it's usually $9 a pound!

    1. So funny, it's one of the cheaper cuts here in California...wonder if it is just a supply and demand thing where certain things are more popular in different parts of the country? In any case, bet this would be fantastic with cube steak!

  4. Ooooh! It's it lovely when you find a draft post waiting in the wings :) And such a yummy one too. I love the color from the carrot salad!

  5. I love all things thai but would never have thought to season steak with it! Sounds great!

  6. I love flat iron steak, but I'm always afraid I'll overcook it. Yours looks perfect!