Flank Steak with Red Curry Potatoes

By lorik

Use Yukon Gold potatoes measuring 1 to 2 inches in diameter

Ingredients

• 1 1/2 pounds small Yukon Gold potatoes, unpeeled, quartered
• 3 tablespoons vegetable oil
• 1 (1 1/2-pound) flank steak, trimmed and halved lengthwise
• Salt and pepper
• 1/4 cup red curry paste
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 cup canned coconut milk
• 2 teaspoons fish sauce
• 2 tablespoons fresh cilantro leaves

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Combine potatoes and 2 tablespoons oil in large bowl. Cover and microwave until potatoes are nearly tender, about 7 minutes; set aside.

2. Pat steak dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to carving board, tent with foil, and let rest for 5 minutes. Wipe out skillet with paper towels.

3. Add curry paste, ginger, and garlic to now-empty skillet and cook over medium-high heat until fragrant, about 30 seconds. Stir in coconut milk, fish sauce, and parcooked potatoes, and bring to simmer. Cook until potatoes are tender, about 3 minutes. Slice steak thin on bias against grain. Serve with curried potatoes and sprinkle with cilantro.