Thai Buttermilk Curry & Apricot Glazed Grilled Flap Steak

Thai Buttermilk Curry & Apricot Glazed Grilled Flap Steak

Curry was a must tonight ((because I recently bought 27 (okay 8) varieties of curry paste at the Asian market)) – but I really wanted to make a coconut curry marinated grilled steak. Can you guess what I don’t have in my pantry?? That’s right – coconut milk! I have sweetened condensed, skim evaporated, skim milk, chocolate milk and buttermilk – but no coconut milk. I was in a hurry to get the steak in the marinade so I could pick the kids up from school and get them to piano, so I came up with a little plan. I would set up the ingredients I had on hand, use buttermilk as a stunt double for coconut milk ((in pictures only)) snap my pics and run to the store between school and piano to pick up coconut milk and finish off the marinade.

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But, as I though about that idea, I realized — there was no way I could get back to the house in time to complete the marinade AND get the boys to their lesson… So, after snapping all the pics I could stand, I just dumped the buttermilk into the marinade and hoped for the best.

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What is that phrase?? Necessity is the mother of all invention. I would say that is true for this recipe.

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By adding the buttermilk I knew the marinade would be lacking that beautiful sweetness coconut milk is known for…so I did the only logical thing a person would do in this predicament: I added apricot jam. Now if buttermilk didn’t mess this up, apricot jam surely will do the trick. Well, it was school pick up time – away I had to run…

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Okay – let me tell you the end of the story: IT was SO GOOD. Crazy Good. So good fact that I momentarily contemplated keeping this recipe secret… really!! But that would be mean & I try to be nice. 

Along with the buttermilk and apricot jam, I added steak seasoning and ½ of a 4 oz can of Thai curry.

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You know what is amazing about this substitution? 

  1. it’s fat-free!!
  2. it naturally tenderizes the meat
  3. it binds all of the curry flavors to the steak
  4. it lets the main thing ((curry)) stay the main thing without getting in its way

Buttermilk for President!

Thai Buttermilk Curry & Apricot Glazed Grilled Flap Meat
Serves 8
Thai curry meets BBQ: tender grilled flap steak holds up perfectly to the bold curry and sweet apricot flavors of this marinade.
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
416 calories
19 g
135 g
15 g
50 g
6 g
229 g
141 g
11 g
0 g
7 g
Nutrition Facts
Serving Size
229g
Servings
8
Amount Per Serving
Calories 416
Calories from Fat 138
% Daily Value *
Total Fat 15g
24%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 135mg
45%
Sodium 141mg
6%
Total Carbohydrates 19g
6%
Dietary Fiber 2g
10%
Sugars 11g
Protein 50g
Vitamin A
3%
Vitamin C
5%
Calcium
11%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 lb flap steak, cut into 1/2" strips (cut against the grain)
Marinade
  1. 1 c buttermilk
  2. 1/2 c apricot jam
  3. 1/2 4 oz can of Thai curry (2 oz or more depending on your heat preference)
  4. 1 T McCormick steak seasoning
  5. 2 T canola oil
Instructions
  1. In a medium mixing bowl, combine marinade ingredients. Place flap steak in a shallow baking dish and pour the marinade over the meat. Stir to coat the meat thoroughly. Cover the dish and allow to marinate 4 hours to overnight.
  2. Prepare grill bringing flame to medium-high heat to get a good sear on the outside of the meat. Grill for 8-10 min, flipping halfway through. Serve medium to medium rare.
Notes
  1. I served the flap steak over rice - but it would make and amazing taco.
  2. I garnished the buttermilk curry with a cilantro lime jalapeño slaw (recipe coming soon).
beta
calories
416
fat
15g
protein
50g
carbs
19g
more
Food for a Year: https://foodforayear.com/
The cilantro lime & jalapeño salad perfected this dish – so I will share this recipe with you next! HERE!!



In true show & tell form: "I am open for questions & comments"