Grilled Beef Steak In Thai Marinade

• 2 1/2 lbs boneless beef top sirloin steaks, cut 1-inch thick
• 1/2 cup unsweetened coconut milk
• 1/2 stalk lemongrass, trimmed and coarsely chopped or 1/8 teaspoon finely shredded lemon peel
• 3 tablespoons lime juice
• 2 tablespoons fish sauce or 2 tablespoons soy sauce
• 2 -4 tablespoons red curry paste
• 2 teaspoons sugar

1. Trim fat from meat. Place meat in a plastic bag, set in a shallow dish.
2. For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar.
3. Cover, and blend or process until smooth.
4. Pour marinade over meat.
5. Close bag, and refrigerate for 4-24 hrs., turning bag occasionally.
6. Drain steaks, reserving marinade.
7. Grill steaks on the grill rack of an uncovered grill directly over med-hot coals for 12-15 mins., or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through.
8. Discard any remaining marinade.
9. Remove steak from grill, and let stand 5 minutes
10. Thinly slice meat across the grain.
11. Note:
12. You can make marinade up to 24 hours ahead. Marinate steak as directed.

sirloin, unsweetened coconut milk, stalk lemongrass, lime juice, fish sauce, sugar

Taken from www.food.com/recipe/grilled-beef-steak-in-thai-marinade-232166 (may not work)