The Australian Womens Weekly Food — Issue 27 2017

RED CURRY STEAK

PREP + COOK TIME 20 MINUTES

(+ REFRIGERATION & RESTING) SERVES 4

500g beef skirt steak

2 tablespoons each tamarind

concentrate and red curry paste

¼ cup (90g) honey

mango chutney, to serve

1 Combine steak with tamarind,

red curry paste and honey in a

shallow bowl. Cover, refrigerate

for 1 hour or overnight.

2 Cook steak on a heated oiled

barbecue (or grill or grill pan) for

4 minutes each side, for medium,

or until cooked to your liking.

Remove from barbecue; cover,

rest for 5 minutes before cutting

into thick slices.

3 Serve steak with chutney.

TOP TIP

Beef skirt steak is

prized for its flavour. If

unavailable, use flank

steak instead.

6

BEEF

RED CURRY

STEAK

AWW FOOD • ISSUE TWENTY SEVEN 35