Emmanuel Duverneau

For the Curry:

1. In a high-rimmed skillet over medium-high heat, add 1 tablespoon of olive oil. Add the diced yellow onion and sauté until translucent, about 2 minutes.
2. Add the minced ginger and garlic and cook, stirring, for another 2 minutes.
3. Add the Thai red curry paste and coconut milk, mixing until well combined.
4. Add chicken broth, zest of lime, honey, and salt and pepper to taste. Stir to combine. Bring the mixture to a boil, then turn heat to the lowest setting and simmer for 5 minutes.
5. Add corn, broccoli, and red bell pepper. Simmer for an additional 5 minutes.
6. Mix to combine and simmer for another 6-8 minutes, or until vegetables are tender but not soft. Season with salt and pepper.
7. Turn off heat, add a squeeze of lime juice, and mix.

For the Steak:

1. Pat the flat iron steak dry with paper towels. Season both sides generously with salt, pepper, and garlic powder.
2. Let the steak sit at room temperature for at least 30 minutes.
3. Right before cooking, drizzle olive oil on each side of the steak.
4. On a grill or in a pan over medium-high heat, cook the steak for 4-5 minutes on each side, until the internal temperature reaches 130°F-135°F.

To Serve:

Serve the cooked steak over rice with the coconut curry. Top with scallions and enjoy!