Grilled Flank Steak with Red Curry Cream and Wasabi Peas

Wasabi peas aren’t just great for snacking, they make a fun and crunchy topping for this succulent steak. Red curry paste is sold with the Indian ingredients in the grocery store. If you can’t find red, use any curry paste (mild or hot). You can also make this dish with chicken!

Grilled Flank Steak with Red Curry Cream and Wasabi Peas

Cooking spray

1 1/4 pound flank or skirt steak

1/2 cup light sour cream

2 tablespoons red curry paste

1 tablespoon minced fresh chives

1 cup hot wasabi peas

Coat a stovetop grill pan or griddle with cooking spray and preheat to medium-high. 

Season both sides of the steak with salt and freshly ground black pepper.  Place the steak on the hot pan and cook 3 to 5 minutes per side for medium-rare to medium.  Remove the steak from the pan and let stand 5 to 10 minutes before slicing crosswise (against the grain) into 1/4-inch thick slices.

Meanwhile, combine the sour cream, curry paste and chives and mix well to combine.  Spoon the sour cream mixture over the steak slices and top with the wasabi peas just before serving.

Serves 4

Nutrients per serving: Calories: 309, Fat: 20g, Saturated Fat: 9g, Cholesterol: 84mg, Carbohydrate: 13g, Protein: 31g, Fiber: 1g, Sodium: 458mg