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.’
Would this recipe work well either red curry paste instead of green?
Oh boy, was this good! I made it with NY strip as they didn’t have any skirt steak and anyway I’m not a huge fan of that cut. I had him slice two New York strips horizontally so they were about 3 1/4 in thick each. Otherwise I did it exactly as the recipe instructed. Delicious! I served it on zucchini noodles with scallions, cilantro and toasted pine nuts on top. This will definitely become one of my regular dinners.
“The primary difference between red and green Thai curry pastes lies in the type of chilies used. Red curry paste uses dried red chilies, while green curry paste uses fresh green chilies. This difference in chilies significantly impacts the flavor and heat level of the curry. Red curry tends to be hotter and have a deeper, earthier flavor, while green curry is often described as having a fresher, more vibrant taste with a potential for more heat, depending on the specific recipe.” This seems to go against what is said in the opening description. A bit confusing….
Very tasty! One note of caution: I cooked a small skirt steak, and it cooled off so much during the resting period that the lime butter didn't melt. Pretty gross eating pats of butter, and yes it was room temperature.