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Yields ~ 2 servings

Thai Flank Steak

375 g – Flank Steak

¼ Cup – Lime Juice

1 tsp – Garlic, minced

1 tsp – Ginger, minced

1 Tbsp – Red Thai Curry Paste

1 tsp – Fish Sauce

½ Bunch – Cilantro, chopped

¼ Cup – Canola Oil

1 tsp – Kosher Salt

1 Tbsp – White Sugar

¼ Cup – Green Onion, chopped

1-2 – Thai Chili Peppers, chopped

Mango Salsa

1 Large Mango, ripe, small diced

¼ Cup – Red Pepper, small diced

2 Tbsp – Red Onion, small diced

¼ tsp – Kosher Salt

2 Tbsp – Lime Juice

¼ Cup – Cilantro, finely chopped

Coconut-Lemongrass Rice

1 Cup – Long Grain Rice, rinsed

1 Cup – Coconut Milk, canned

½ Cup – Chicken Stock

2 x 6” Stocks – Lemongrass

½ tsp – Kosher Salt

Garnish – Toasted Coconut

Garnish – Slivered Green Onion


  1. Flank Steak: Place flank steak in a large sealable Ziploc bag or marinating container.
  2. Add remaining ingredients to a food processor and blend until well combined and no large chunks remain.
  3. Pour enough marinade into marinating bag or container to just cover the steak. Save remaining marinade to use as a sauce later on. Allow to marinate for a minimum of 8 hours or overnight in fridge.
  4. Pre-heat a cast iron pan (or pre-heat grill) over high heat until smoking. Add marinated flank steak and allow to sear for 4-5 minutes a side until internal temperature reaches about 130°F. Remove steak from pan or grill and allow to rest for 10-15 minutes before slicing thinly against the grain.


  1. Mango Salsa: Combine all ingredients in a small bowl, cover and chill until required.


  1. Coconut-Lemongrass Rice: Wash the stocks of lemongrass, and slice off the bottom. Remove the outer leaves. Using the heel of a knife, lightly smash the lemongrass stocks to break up the fibres keeping the stock intact for easy removal. This will release the aroma and will allow for a deeper steep while cooking.
  2. Add all ingredients to a small pot and bring to a boil. Once boiling, turn heat to low and cover.
  3. Cook for 15-16 minutes until rice is fully cooked, and liquids are all absorbed. Fluff rice, remove stocks of lemongrass and set aside until required.
  4. To serve, garnish with toasted coconut and slivered green onion.



  • Be sure to shake the canned coconut milk well to release the coconut cream which separates and rises to the surface of the can to allow to mix in with the separated coconut water. If it cannot be released by shaking, open can and use a whisk or immersion hand blender to re-mix the cream and water together.
  • For a lower calorie option, Lite Coconut Milk can also be used.

Curated by Anna Borys for the September 2022 edition of Cattle Country.

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