Spicy Green Curry Steak
Published June 20, 2025
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds skirt steak
- ⅓ cup Thai green curry paste
- 2tablespoons vegetable oil, divided
- Kosher salt
- 4tablespoons salted butter, at room temperature
- 1garlic clove, finely grated
- 1lime
Nutritional analysis per serving (4 servings)
638 calories; 49 grams fat; 19 grams saturated fat; 2 grams trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 47 grams protein; 667 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the steaks dry and place in a large zip-top bag. (If the steaks are long, cut them into two pieces to better fit your pan later.) Add the curry paste and 1 tablespoon of the oil and massage them evenly into the steak. (For a deeper flavor, allow the steak to marinate for 2 to 4 hours in the fridge.)
- Step 2
Prepare the butter: In a small bowl, mix together the butter, garlic and 1½ teaspoons of finely grated zest from the lime. Season to taste with salt. Cut the remaining lime into wedges for serving.
- Step 3
Heat a large cast-iron pan on medium-high until hot. Add the remaining 1 tablespoon oil to the pan. Wipe off excess marinade from the steak and season the steak with salt. Add to the skillet. Cook, pressing the steak down occasionally until well-browned on one side, about 3 minutes. Flip the steak and continue to cook for another 1 to 2 minutes for medium-rare (125 to 130 degrees). (Skirt steak becomes tough when overcooked, especially if it’s grass fed beef. Keep a close eye while cooking.)
- Step 4
Transfer steak to a cutting board and let rest for 5 to 10 minutes. Slice steak against the grain and serve with lime butter and lime wedges.
Private Notes
Comments
Fantastic - perfect summery late June Saturday evening. The lime zest garlic butter was superb and an extra squeeze on flap steak was a zinger complementing the Thai green curry. We had with a broccoli and chile garlic recipe elsewhere on NYT, mashed potatoes with olive oil, and a crisp cucumber, tomato, and radish salad. Paired with Sauvignon blanc and a very interested cat beside the platter.
For tenderness, opt for outside skirt steak vs inside skirt steak. Skirt steak not specifically labeled ‘outside’ is generally ‘inside.’
One of the best meals I’ve made from NYT and so easy! Made as written and served with jasmine rice & broccoli that I roasted with garlic, shallots and ginger and then tossed with fresh cilantro and lime juice.
You put a marinade on the meat, which barely penetrates (see Kenji's tests). Then you scrape it off, and burn the rest of it when searing the steak. I don't get it- why? Better would be to salt the meat the night before, and make a green curry chimichurri sauce that gets spooned over the steak at the end.
ok- I made this the way I thought it should be done. Seasoned outside skirt steak with kosher salt and garlic powder 24 hours ahead. Made a small spoon over sauce. Melted butter, added the grated garlic, 1 Tbsp of green curry paste, and the lime zest. Simmered for a few minutes. Then added about 3 Tbsp of coconut milk, and warmed it through. Seared the steak, let it rest, the n spooned the sauce over. Absolutely delicious! And no burnt spice flavor.
Hi everyone, this is an amazing steak recipe. Just putting it out there that I’ve never left a review and this prompted me to do so… enjoy!
Get the curry paste in a jar if you can. You can put the lid back on and use it later. You can't, if it's in a can, unless you have a very small leftover container. But then you have to label it, etc., etc.