3 tablespoons Thai red curry paste
2 tablespoons vegetable oil
1 tablespoon soy sauce, PLUS
1 teaspoon soy sauce
1 (2-lb) flank steak, trimmed
3 tablespoons packed dark brown sugar
2 cloves garlic, minced
1 cup canned coconut milk
1/3 cup chunky peanut butter
1 tablespoon fish sauce
1 tablespoon lime juice

Combine 2 tablespoons curry paste, 1 tablespoon oil, and 1 tablespoon soy sauce in bowl and rub all over steak. Let sit for 10 minutes.

Meanwhile, heat remaining 1 tablespoon oil in small saucepan over medium heat until shimmering. Add sugar, garlic, and remaining 1 tablespoon curry paste and cook until fragrant, about 30 seconds. Add coconut milk and bring to boil. Whisk in peanut butter, fish sauce, lime juice, and remaining 1 teaspoon soy sauce until combined. Remove from heat; set aside.

Grill steak over hot fire until medium-rare (125°F), about 6 minutes per side. Transfer to carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice thin against grain. Serve with peanut sauce.

Serves 4

Cook’s Country, August/September 2013, recipe card