Grilled Flat Iron Steak with Red Curry Skyr
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Courtesy of Chef Mat Clouser, Swift’s Attic
Easy
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For 4 Person(s)
Cream
- For the red curry paste:
- 1/4 minced shallot
- 1 stalk lemongrass, minced
- 2 fresh Thai chilies
- 4 cloves garlic, sliced
- 1 thumb-sized piece of ginger, minced
- 2 tablespoons tomato paste
- 1 teaspoons freshly ground cumin
- 3/4 teaspoons freshly ground coriander
- 1/4 teaspoons ground white pepper
- 2 tablespoons fish sauce
- 1 teaspoons shrimp paste
- 1 teaspoons sugar
- 2 teaspoons chili flakes, or dried Thai chili powder
- 2 tablespoons fresh lime juice
- 3 tablespoons coconut milk
- 1 tablespoons soy sauce
- For the steak:
- 1 2-lb. flat iron steak
- 1 teaspoons minced garlic
- 1 teaspoons freshly ground cumin
- 1 tablespoons olive oil
- Salt and pepper, to taste
- For the sauce:
- Red curry paste, to taste
- 1 cups skyr, or very thick yogurt
- Salt, to taste
Grilled Flat Iron Steak with Red Curry Skyr Directions
- For the red curry paste:
Combine all the ingredients in a food processor or blender, and puree until smooth. Add more coconut milk if the paste is too thick to puree. - This will yield more than you will need for one batch of sauce, but can be refrigerated for up to 2 weeks.
- For the steak:
Season the steak with the garlic, cumin, oil, salt and pepper. Let the meat rest at room temperature for about 45 minutes. This will give the salt and spices time to penetrate the meat, and will also help the meat to cook more evenly. - Grill the meat for about 4 minutes on each side for medium-rare. Let the meat rest for about 5 to 10 minutes under a loose foil cover. This will allow time for the juices to redistribute throughout the steak, so you won’t lose all that goodness when you slice it.
- For the sauce:
Whisk the curry paste into the skyr in small batches, tasting as you go, until you’ve reached your desired curry strength. Season with salt. - To serve, spoon the sauce over the steak. This recipe is great by itself, or sliced and thrown in a pita with fresh veggies. It also pairs excellently with grilled watermelon.
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