Grilled Ribbons of Thai-Style Steak Recipe | Food Network UK

Ingredients

• 1 flank steak (about 900g), very cold (See Cook's Note), can substitute skirt steak
• 110g Thai red curry paste, recipe follows
• 175ml unsweetened coconut milk
• 55g soft dark brown sugar
• 1 tbsp southeast asian fish sauce
• 1 tsp ground turmeric (optional)
• Spray oil
• Peanut sauce, recipe follows
• Special equipment: Bamboo skewers soaked in warm water for 10 minutes
• 8 dried red chillis, like arbol, stemmed and seeded
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp white peppercorns
• 10g roughly chopped coriander leaves, stems, and roots
• 2 tbsp southeast asian fish sauce
• 2 tsp salt
• 1/2 tsp ground cardamom (optional)
• 1/4 tsp ground nutmeg
• 2 medium fresh red chillis, stemmed and chopped
• 5 cloves garlic
• 3 shallots
• 2 fresh lemongrass stalks (about 170g), trimmed and thinly sliced
• 2cm piece fresh ginger, peeled and chopped
• 2 tbsp vegetable oil, like soy, groundnut, or corn
• 2 tbsp coconut cream skimmed from the top of canned coconut milk
• 1 tbsp plus 1 tsp thai red curry paste, see above
• 240ml chicken broth, homemade or low-sodium canned
• 60ml unsweetened coconut milk
• 65g chunky peanut butter
• 1 tbsp freshly squeezed lime juice, or more to taste