Grilled Ribbons of Thai-style Steak

Description
The following recipe is from Scripps Network's 'Great Taste' event of May 4, 2002.
 * Contributed by Catsrecipes Y-Group
 * Yield: about 1½ cups of Thai Red Curry Paste, about 1 cup Peanut Sauce

Ingredients

 * 1 flank steak (about 2 pounds), very cold (see cook's note.)
 * ½ cup Thai Red Curry Paste, recipe follows
 * ¾ cup unsweetened coconut milk
 * ¼ cup firmly packed dark brown sugar
 * 1 tablespoon southeast Asian fish sauce
 * 1 teaspoon ground turmeric (optional)
 * spray oil
 * Peanut Sauce, recipe follows
 * equipment: bamboo skewers soaked in warm water for 10 minutes

Thai Red Curry Paste

 * 8 dried red chiles, like arbol, stemmed and seeded
 * 1 tablespoon coriander seeds
 * 2 teaspoons cumin seeds
 * 1 teaspoon white peppercorns
 * ¼ cup packed roughly chopped coriander leaves, stems, and roots (cilantro)
 * 2 tablespoons southeast Asian fish sauce
 * 2 teaspoons kosher salt
 * ½ teaspoon ground cardamom (optional)
 * ¼ teaspoon ground nutmeg
 * 2 medium fresh red chiles, stemmed and chopped
 * 5 cloves garlic
 * 3 shallots
 * 2 fresh lemongrass stalks (about 6 ounces), trimmed and thinly sliced
 * 1-inch piece fresh ginger, peeled and chopped
 * 2 tablespoons vegetable oil, like soy, peanut, or corn

Peanut Sauce

 * 2 tablespoons coconut cream skimmed from the top of canned coconut milk
 * 1 tablespoon plus 1 teaspoon Thai Red Curry Paste, see above
 * 1 cup chicken broth, homemade or low-sodium canned
 * ¼ cup unsweetened coconut milk
 * ¼ cup chunky peanut butter
 * 1 tablespoon southeast Asian fish sauce
 * 1 tablespoon freshly squeezed lime juice, or more to taste

Directions

 * 1) Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide.
 * 2) In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using.
 * 3) Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.
 * 4) Preheat an outdoor grill.
 * 5) Thread the beef onto skewers, then lightly spray them with oil.
 * 6) Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes.
 * 7) Transfer the beef skewers to a serving platter and serve with the peanut sauce.
 * 8) Cook's note: slicing meat thin can be tricky. The meat will be much easier to slice if it is chilled in the freezer until firm.

Thai Red Curry Paste

 * 1) Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant.
 * 2) Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes.
 * 3) Drain and roughly chop the chiles.
 * 4) Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant.
 * 5) Transfer to a bowl and let cool slightly.
 * 6) Grind the spices in a spice mill (clean coffee grinder).
 * 7) In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a paste.
 * 8) Gradually add the oil with the machine running, and puree until smooth.
 * 9) Store the paste in a tightly sealed container in the refrigerator for up to 1 week.

Peanut Sauce

 * 1) Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes.
 * 2) Add the curry paste and stir-fry until fragrant, about 2 minutes.
 * 3) Whisk in the broth, coconut milk, peanut butter, and fish sauce.
 * 4) Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes.
 * 5) Transfer the sauce to a serving bowl and cool to room temperature.
 * 6) Whisk in the lime juice just before serving.