Rolled Thai Beef

Crowd pleaser! Visually this wows, taste-wise it wins. You’ll want to start the day before serving because the steak is best if it has marinated overnight. The Thai flavors compliment the beef and the surprise filling of cilantro, scallions and peanuts peeks out the end in the most delightful way. I make this on a weekday just for us, and we have leftovers for days. It’s also a super dinner party entree. My friend made it for her supper club and had her friends all bring a Thai dish to go with it. They had a fun and festive evening full of Thai flavors and friendship!

For the steak:

1 1 ½ lb flank steak (marinated overnight in 2 T. soy sauce, 1 T. dijon mustard, 2 T. olive oil and 1 garlic clove).

2 T. Thai red curry paste

1 bunch fresh cilantro

1 bunch scallions

1 red pepper sliced into long strips

Option: 2 T. roasted peanuts

Marinate the steak in the marinade as above for 24 hours or at a minimum 2 hours.

Remove the steak from the marinade and pound with a mallet to tenderize. Rub the thai curry paste over the entire surface. Lay the cilantro, scallions, pepper strips and peanuts if using down the middle of the steak. Roll it up and tie with kitchen twine.

In a large pan, heat 2 T olive oil and sear the rolled steak in the hot pan (medium-high heat) for approximately 4-5 minutes per side. Then place the steak onto an oven proof pan and bake at 350 for 25 minutes more or until an instant thermometer reads 115 degrees for medium rare.

Let rest (about 10 minutes) before slicing.