Spicy Green Curry Steak

Name: Spicy Green Curry Steak
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 pounds skirt steak; ⅓ cup Thai green curry paste; 2 tablespoons vegetable oil, divided; Kosher salt; 4 tablespoons salted butter, at room temperature; 1 garlic clove, finely grated; 1 lime

By Samantha Seneviratne

Published June 20, 2025

Spicy Green Curry Steak — Kelly Marshall for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 35 minutes
Prep Time: 5 minutes
Cook Time: 30 minutes
Rating: (0)
Comments: Read comments

A quick rest in spicy, superflavorful Thai green curry paste — made from aromatics and herbs like cilantro, galangal, garlic, lemongrass and fresh chiles — imbues skirt steak with complex floral heat. Besides making wonderful curries and marinades, the paste makes a great addition to soups, dressings and sauces. Look for jars or cans in Thai markets or the international aisle at the supermarket. Green curry paste can pack quite a bit of heat; red curry paste will offer slightly milder results for this dish. Serve this steak alongside a sliced tomato salad for extra color and brightness.

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Ingredients

Yield:4 servings

2pounds skirt steak
⅓ cup Thai green curry paste
2tablespoons vegetable oil, divided
Kosher salt
4tablespoons salted butter, at room temperature
1garlic clove, finely grated
1lime

Ingredient Substitution Guide

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Preparation

Step 1
Pat the steaks dry and place in a large zip-top bag. (If the steaks are long, cut them into two pieces to better fit your pan later.) Add the curry paste and 1 tablespoon of the oil and massage them evenly into the steak. (For a deeper flavor, allow the steak to marinate for 2 to 4 hours in the fridge.)
Step 2
Prepare the butter: In a small bowl, mix together the butter, garlic and 1½ teaspoons of finely grated zest from the lime. Season to taste with salt. Cut the remaining lime into wedges for serving.
Step 3
Heat a large cast-iron pan on medium-high until hot. Add the remaining 1 tablespoon oil to the pan. Wipe off excess marinade from the steak and season the steak with salt. Add to the skillet. Cook, pressing the steak down occasionally until well-browned on one side, about 3 minutes. Flip the steak and continue to cook for another 1 to 2 minutes for medium-rare (125 to 130 degrees). (Skirt steak becomes tough when overcooked, especially if it’s grass fed beef. Keep a close eye while cooking.)
Step 4
Transfer steak to a cutting board and let rest for 5 to 10 minutes. Slice steak against the grain and serve with lime butter and lime wedges.