Grilled Ribbons of Thai-style Steak

== Description ==
The following recipe is from Scripps Network's 'Great Taste' event of May 4, 2002.
* Contributed by Catsrecipes Y-Group
* Yield: about 1½ cups of Thai Red Curry Paste, about 1 cup Peanut Sauce
== Ingredients == 
* 1 flank steak (about 2 pounds), very cold (see cook's note.)
* ½ cup Thai Red Curry Paste, recipe follows
* ¾ cup unsweetened coconut milk
* ¼ cup firmly packed dark brown sugar
* 1 tablespoon southeast Asian fish sauce
* 1 teaspoon ground turmeric (optional)
* spray oil
* Peanut Sauce, recipe follows
* equipment: bamboo skewers soaked in warm water for 10 minutes 
=== Thai Red Curry Paste ===
* 8 dried red chiles, like arbol, stemmed and seeded
* 1 tablespoon coriander seeds
* 2 teaspoons cumin seeds
* 1 teaspoon white peppercorns
* ¼ cup packed roughly chopped coriander leaves, stems, and roots (cilantro)
* 2 tablespoons southeast Asian fish sauce
* 2 teaspoons kosher salt
* ½ teaspoon ground cardamom (optional)
* ¼ teaspoon ground nutmeg
* 2 medium fresh red chiles, stemmed and chopped
* 5 cloves garlic
* 3 shallots
* 2 fresh lemongrass stalks (about 6 ounces), trimmed and thinly sliced
* 1-inch piece fresh ginger, peeled and chopped
* 2 tablespoons vegetable oil, like soy, peanut, or corn
=== Peanut Sauce ===
* 2 tablespoons coconut cream skimmed from the top of canned coconut milk
* 1 tablespoon plus 1 teaspoon Thai Red Curry Paste, see above
* 1 cup chicken broth, homemade or low-sodium canned
* ¼ cup unsweetened coconut milk
* ¼ cup chunky peanut butter
* 1 tablespoon southeast Asian fish sauce
* 1 tablespoon freshly squeezed lime juice, or more to taste 
== Directions ==
# Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide.
# In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using.
# Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.
# Preheat an outdoor grill.
# Thread the beef onto skewers, then lightly spray them with oil.
# Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes.
# Transfer the beef skewers to a serving platter and serve with the peanut sauce.
# Cook's note: slicing meat thin can be tricky. The meat will be much easier to slice if it is chilled in the freezer until firm. 
=== Thai Red Curry Paste ===
# Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant.
# Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes.
# Drain and roughly chop the chiles.
# Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant.
# Transfer to a bowl and let cool slightly.
# Grind the spices in a spice mill (clean coffee grinder).
# In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a paste.
# Gradually add the oil with the machine running, and puree until smooth.
# Store the paste in a tightly sealed container in the refrigerator for up to 1 week. 
=== Peanut Sauce ===
# Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes.
# Add the curry paste and stir-fry until fragrant, about 2 minutes.
# Whisk in the broth, coconut milk, peanut butter, and fish sauce.
# Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes.
# Transfer the sauce to a serving bowl and cool to room temperature.
# Whisk in the lime juice just before serving.
__NOTOC__
Category:Cathy's Recipes
Category:Beef flank Recipes
Category:Beef steak Recipes
Category:Chile de arbol Recipes
Category:Coconut cream Recipes
Category:Coconut milk Recipes
Category:Fresh chile pepper Recipes
Category:Lemongrass Recipes
Category:Peanut butter Recipes
Category:Skewer Recipes