Thai Sirloin Steaks

2-1/2 pounds boneless beef sirloin steak, cut 1 inch thick with fat trimmed
1/2 cup unsweetened coconut milk
1 teaspoon finely shredded lime peel
3 tablespoons lime juice
2 tablespoons curry paste
2 tablespoons soy sauce
1 tablespoon brown sugar

  Place steak in a large, sealable plastic bag set in a shallow baking dish. In blender, combine coconut milk, lime peel, lime juice, curry paste, soy sauce and brown sugar. Blend until smooth; pour over meat and seal bag. Refrigerate 2 to 24 hours, turning occasionally.
  Remove steak from bag, reserving marinade. Place on lightly oiled rack of the grill directly over medium-high heat. Grill for 12 to 15 minutes or until desired doneness, turning once and brushing with reserved marinade. Discard remaining marinade. Remove steak from grill; let stand 5 minutes. Thinly slice steak to serve.