scrumptious lentil and sausage soup created by a 6-year-old that is full of flavor!
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons green curry paste
- 2 tablespoons fish sauce, or more to taste
- 2 tablespoons rice vinegar, or more to taste
- 2 tablespoons coconut milk
- freshly ground black pepper to taste
- 1 pinch cayenne pepper, or more to taste
- 1 pinch salt (Optional)
- 2 pounds flap steak, trimmed of fat
Instructions
- Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
- Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.
- Footnote:
- You can marinate the steak for 1 hour at room temperature instead of in the refrigerator.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 0 g |
| Protein | 51 g |
| Saturated Fat | 8 g |
| Sodium | 832 mg |
| Sugars | 0 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Have made this recipe a half dozen times. Great taste every time. I cut the hot spice back a little. It’s a winner!
This turned out great. I was in the store and there was 1.6 lbs of flap steak on special. I found this recipe and followed instructions on cooking and cutting from Chef John’s video (don’t skip that). First night had it on salad as he described (making the sauce ) and then a few nights later, left over was great in steak burritos. Am saving the recipe for future use!
Turned out fan-freaking-tastic. Couldn’t find Gem Lettuce, used Romaine instead. Will make again! And again! Found the meat at Costco.
This was a dinner party recipe that was a HIT! I only had time to marinate for 4hrs, but it was flavorful, easy, and beef tender. I can only imagine overnight marinade would be even better (if thats possible). One of my guests requested the leftover (I made ALOT) to be served with his eggs in the morning! Definitely will be making again soon.
So tasty! I had to substitute the green curry paste with red curry paste , because I wasn’t able to find the green. (I went to 3 markets) Regardless it turned out great!
We made the salad to go with the steak per Chef John’s suggestion. It was very good. Make sure you use Asian fish sauce made from anchovies, NOT the basque fish sauce made from sherry wine.
I love Chef John! I have always made my mom’s meatloaf but (sorry Mom) this is the one I will always make!