I helped develop and style a series of 5 recipes for Local Roots to help showcase their meat CSA. All of the products at their markets are sourced within 2 hours of New York City, meaning everything is super fresh.
Thai green curry paste is meant to be mixed with coconut milk and simmered away with vegetables or meat. But since I’m unable to eat coconut, I’ve been experimenting with the pastes and powders on their own. They’re a potent mix of galangal, lemongrass, shallots, garlic, chilis, kaffir lime peel, coriander, cumin, and sometimes shrimp paste.
One of my favorite ways to use it is to quickly marinate steaks. I add more garlic because I was using green curry powder to make it a paste. But if you don’t want to add more garlic, a little splash of water will do.
Green Curry Sirloin Steak with Apples
Serves 2
Things you'll need | |
1 Local Roots sirloin steak 1 tablespoon green curry (powdered or canned paste) 1 teaspoon Kosher salt |
2 cloves garlic 1 apple, cored and sliced Optional: pickled pepper, chopped |
With a mortar and pestle or side of a knife, mash the green curry with the garlic and salt to form a paste.
Pat the steak dry with a paper towel.
Generously smear the steak with the green curry paste.
Let the steak rest for 30 minutes at room temperature or on a plate in the fridge for up to 4 hours.
Preheat a grill pan or cast iron pan on high heat.
Sear the steak on each side for 2 minutes.
Continue to cook until you reach an internal temperature of the desired doneness: 125 F for rare;135 F medium-rare, 145 F medium, and 160 F well done.
Let the steak rest on a clean plate for 5 to 7 minutes.
Slice the steak against the grain.
Serve alongside apple slices and pickled peppers, if using. Finish with a bit more salt to taste.
Let me know if you try these recipes out!
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