Beef Steak in Thai Marinade

2-1/2 lb. boneless beef sirloin steak, cut 1 inch thick
1/2 C. unsweetened coconut milk
1/2 stalk lemongrass, trimmed and coarsley chopped or 1/8 tsp. shredded lemon peel
3 Tbsp. lime juice
2 Tbsp. fish sauce or soy sauce
2-4 Tbsp. red curry paste
2 tsp. 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 lemin peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar; cover and blend or process until smooth.  Pour marinade over meat.  Close bag; refrigerate for 4-24 hours, turning bag occasionally.  Drain steaks, reserving marinade.

3. Grill steaks on the grill rack of an uncovered grill directly over medium-hot coals for 12-15 minutes or to desired doneness, turning once and brushing once with reserved marinade halfway through.  Discard any remaining marinade.  Remove steak from grill; let stand 5 minutes.  Thinly slice meat across the grain.

Nutrition: 233 calories; 12g fat; 6g sat fat; 3g carbs; 26g protein