Sliced Roast
Thai Curry Strip Steak recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Thai Curry Strip Steak

Serves 2


  • 1 (2 1/2-inch Certified Angus Beef ® strip steak
  • 2 1/2 tablespoons red curry paste
  • 1 (13.5-ounce) can coconut milk
  • 1 tablespoon brown sugar
  • 1 kaffir lime leaf, optional
  • 2 tablespoons canola oil
  • 1 tablespoon sesame seeds, toasted (optional)
  • Salt and pepper to taste


  1. Preheat oven to 425°F.
  2. In a small sauce pan, lightly heat curry. Slowly add coconut milk and whisk until paste has dissolved; bring to a boil, whisking continuously. Add brown sugar and lime leaf, simmer for 1 minute on low heat, remove from heat and set aside.
  3. Season steak with salt and pepper. Heat oil in oven-proof frying pan. Sear steak on all sides. Place pan in oven until internal temperature reaches 140°F for medium, or to desired doneness. Remove and let rest 3-5 minutes. Slice across the grain in 1/4-inch slices.
  4. Spoon a pool of curry sauce on each plate, shingle steak on top of sauce. Garnish with toasted sesame seeds, if desired.

No Nutritional Information Available


Broiling - Certified Angus Beef® brand
Follow @CertAngusBeef