Here in New England, steak tips are the ubiquitous grilling staple at tailgates, backyard barbecues, and family gatherings. We all have our own go-to recipe or butcher for procuring these glorious nuggets of marinated, tender beef, but why not mix things up from time to time? Spice up your relationship with steak tips by trying this recipe for Thai Steak Tips with Lemongrass and Green Curry Paste. The coconut milk-based marinade offers a sweet creaminess, a kick of heat from jalapeño, and a bright aroma of lemongrass.
1 (15-ounce) can coconut milk
2 tablespoons green curry paste
2 tablespoons minced lemongrass
¼ cup brown sugar
1 jalapeño, half minced and half cut into thin rounds for garnish
1 tablespoon Thai fish sauce
1 teaspoon minced garlic
2½ pounds sirloin tips cut into 2½-inch cubes
Cilantro for garnish
Lime for garnish
In a zip top bag or large bowl, combine the coconut milk with the green curry paste, minced lemongrass, brown sugar, minced jalapeño, Thai fish sauce, and minced garlic. Stir to combine the marinade ingredients.
Add the beef cubes to the marinade and refrigerate for at least 2 hours or up to 24 hours.
Heat a grill or grill pan to high heat. Grill the steak tips for a total of 6 minutes, flipping each one over halfway through the cook time.
Serve the steak tips with a garnish of cilantro, lime wedges, and jalapeño slices.
Note – These steak tips are great over rice, cooked with coconut milk and ginger, or try them in a lettuce wrap for a low-carb option.