Thai beef roll with curry paste in Thai style grill

Meatloaf made from beef flank steak cut horizontally cut in half, smashed and greased with Thai red paste curry, which, along with the rest of the juicy filling of the roll, will give He has an amazing Asian taste. The roll is grilled and cut into slices that will conquer you not only with their taste, but also with the bright view that gives them green onions, tomatoes and roasted peanuts is an excellent company for grilled meat. Outside the roll is covered with a delicious crispy crust, and inside you waiting for the meat is weak roast, juicy and very tender. Serve the slices rolls with Thai salad of rice noodles and vegetables and with crispy листьями бостонского латука. Time: one hour. 30 min. Difficulty: easy Servings: 6-8 The recipes are used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Rice noodles

• 3 tbsp. l rice vinegar with spices
• 3 tbsp. l lime juice
• 3 tbsp. l fish sauce
• 2 tsp dark sesame oil
• 1 clove garlic, minced
• 2.5 cm. Ginger root, peeled and chopped
• 1 fresno pepper, chopped
• 1 finely chopped serrano pepper
• 2 medium carrots cut lengthwise and then thin stripes
• 2 small cucumbers cut longitudinally and then thin stripes
• 200 gr. thin rice noodles

Flank steak

• 1 flank steak weighing 0.7 kg.
• 1 tbsp. l thai red curry paste
• 1/4 Art. salted roasted peanuts, chopped + optional for filing
• 1 bunch of fresh cilantro leaves + extra for serving
• 1 bunch of green onions, separate the white parts from the green
• 2 tbsp. cut cherry tomatoes in half
• 2 heads of Boston lettuce, divide into leaves
• Special equipment: kitchen thread for meat; meat thermometer

Recipes with similar ingredients: rice vinegar, lime, fish sauce, sesame oil, garlic, ginger root, fresno pepper, pepper serrano, carrots, cucumbers, rice noodles, beef, curry paste, Peanuts, cilantro, green onions, cherry tomatoes, Boston salad

Recipe preparation:

1. Rice noodles:

   In a large bowl, combine rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and fresno and serrano peppers and mix. Stir in carrots and cucumbers and leave for 15 minutes, so that all the flavors and tastes make friends.

2. In a large saucepan, bring the water to a boil. Boil rice noodles in accordance with the instructions on the package. Drain and rinse the noodles under cold running water. Mix the noodles with vegetables and dressing and refrigerate before serving.

3. Flank steak:

   Preheat the grill, preparing areas for indirect and direct heat.

4. For gas grills with 3 or more burners: turn on all burners over medium high heat; after about 15 minutes turn off one of the side burners and turn down the rest of the fire to average.
5. For charcoal grills: lay out one complete starter burnt coal on one side of the grill. Install the grease pan on the other hand, to avoid ignition. If necessary refer to the grill instruction manual. If your grill equipped with a thermometer, try to keep the temperature around 175 ° C throughout the cooking of meat.
6. Put the beef on a cutting board. Starting with thin the narrow end of the steak, cut it horizontally in half, not cutting 5 cm. at the opposite wide edge. Open steak like book so you get one long piece. Beat her meat hammer, so that it becomes a uniform thickness of about 1 cm. steak with curry paste and sprinkle with 1 tsp. salt. Sprinkle crushed peanuts, stepping back from the edges of 2.5 cm. Lay half in one line cilantro and green onions, then put half the tomatoes, and then half the white parts of the onion. Repeat the same with the remaining ingredients. Roll steak rolls starting with more short side. Tie the roll with thread at 5 cm intervals. Tie the meat longitudinally with another piece of thread. Sprinkle roll outside with salt and black pepper.
7. Put the roll in the zone of direct heat of the grill and fry, turning, until it is browned on 4 sides, about 2 minutes each side. Then shift the roll into the zone of indirect heat, cover cover and cook, turning from time to time, until the temperature meat in the center of the roll will not reach 46 ° C, another 25-30 minutes. You you get fried meat on the outside and weak fried on the inside. Watch the meat carefully as

   Time for preparing

   may vary depending on the temperature of your grill. Remove the roll from the grill and let it rest for 5-6 minutes.

8. Untie the roll and cut it into thin slices. Sprinkle noodles with chopped peanuts and cilantro leaves. Serve with leaves lettuce.