Red Curry Marinade for Steaks
By America's Test KitchenPublished on August 22, 2007
Time
30 minutes, plus 1 hour marinating
Yield
For 4 to 6 individual steaks or one 2-pound steak
Ingredients
⅓ cup soy sauce ⅓ cup vegetable oil 2 tablespoons dark brown sugar 2 tablespoons fish sauce 2 tablespoons red curry paste 2 tablespoons grated fresh ginger 4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)2 tablespoons fresh lime juice
Before You Begin
For information on grilling steaks, see related recipes.
Instructions
- Combine soy, oil, sugar, fish sauce, curry paste, ginger, and garlic in medium bowl. Remove 1/4 cup marinade and combine with lime juice in small bowl; set aside.
- Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.
- Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.
- Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.
Time
30 minutes, plus 1 hour marinatingYield
For 4 to 6 individual steaks or one 2-pound steakIngredients
⅓ cup soy sauce
⅓ cup vegetable oil
2 tablespoons dark brown sugar
2 tablespoons fish sauce
2 tablespoons red curry paste
2 tablespoons grated fresh ginger
4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
2 tablespoons fresh lime juice
Ingredients
⅓ cup soy sauce
⅓ cup vegetable oil
2 tablespoons dark brown sugar
2 tablespoons fish sauce
2 tablespoons red curry paste
2 tablespoons grated fresh ginger
4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
2 tablespoons fresh lime juice
Ingredients
⅓ cup soy sauce
⅓ cup vegetable oil
2 tablespoons dark brown sugar
2 tablespoons fish sauce
2 tablespoons red curry paste
2 tablespoons grated fresh ginger
4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
2 tablespoons fresh lime juice
Why This Recipe Works
We started with soy sauce to develop a steak marinade recipe that worked. The salt in soy sauce acts much like a brine, helping the meat retain moisture during cooking and making it more tender. But to add more depth of flavor, we needed additional seasonings. In this recipe, fish sauce, red curry paste, ginger, garlic, and lime juice come together to create complex, savory flavor with a hint of acid, perfect for balancing steak's richness.
Before You Begin
For information on grilling steaks, see related recipes.
Instructions
- Combine soy, oil, sugar, fish sauce, curry paste, ginger, and garlic in medium bowl. Remove 1/4 cup marinade and combine with lime juice in small bowl; set aside.
- Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.
- Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.
- Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.
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