Makes 2 to 4 servings, depending on the steak
The big flavors in this dish come from the dual-purpose marinade, which is first used to flavor and tenderize the steak and then to sauce it. The marinade itself is Asian-ish with ingredients that hold their own after cooking. The base is soy and oil (the oil helps the marinade stick to the meat), and the aromatics are ginger, garlic, lime, cilantro and Thai red curry paste.
As for the steak, my favorite cut here is hanger steak, often referred to as a butcher’s steak. Some people say it got its name because it was an inexpensive, chewy cut that was hard to sell, so the butcher would take it home. Others say that the butcher kept it because it was so delicious. I’m happy with story number two.
There is just one hanger steak on a cow and so the cut is not very common. If you find it, you’ll see that the grain runs somewhat the way it does in other sinewy cuts like skirt or flank steak. Any of these would be great with this marinade. And all of them can be cooked on an outdoor grill but, city girl at heart, I reach for a stove-top grill pan or cast-iron skillet.
a word on the marinade
If you’re cooking a large steak or more than one, you may want to double the marinade. Use what you need, and if there’s any that you didn’t pour over the steak, refrigerate it and use it to marinate chicken cutlets.
Working Ahead
You can marinate the meat overnight.
To make the marinade: Put the curry paste in a small bowl, add the ginger, garlic and sugar and mash together. Add the rest of the ingredients and stir to blend. Divide the marinade in half; cover and refrigerate one portion.
Put the meat in a dish that holds it snugly and pour over the remaining marinade. Rub it into both sides of the meat, cover the dish and let it sit at room temperature for at least 1 hour. (The meat can be marinated at room temperature for about an hour or in the refrigerator for as long as overnight. Remove it from the refrigerator about 30 minutes before cooking.)
When you’re ready to cook, remove the meat from the marinade; discard the marinade. Scrape off and discard whatever solids may be stuck to the meat and pat the meat dry.
If you’re going to cook the steak(s) on an outdoor grill, I leave you to it. If your grill or cast-iron pan needs it, spray it with cooking spray, then place it over high heat. When the pan is hot, slip in the meat — if you’re cooking 2 steaks, don’t crowd them — and cook for 2 to 4 minutes, depending on the thickness. (A flank steak will cook faster than a skirt or hanger — it may need just 2 minutes on a side.) Flip the steak(s) over and cook until done just as you like. To see how it’s doing, cut into the meat and take a peek, remembering that it will continue to cook a bit after it comes off the heat. Transfer the meat to dinner plates or a cutting board, season with salt and pepper and let sit for a few minutes.
Meanwhile, bring the refrigerated marinade almost to a boil in a microwave oven or in a saucepan on the stove.
Cut the steak(s) into portions or slices, spoon the “sauce” over the meat and serve.
Storing: Leftovers, which make great sandwiches and salads, will keep for up to 3 days wrapped in the refrigerator.