Thai Marinated Skirt Steak
Skirt steak is a long, flat cut that is more flavorful than tender. It is great in fajitas and stir fries, and marinates really well. I love to grill skirt steak. It has a wonderful flavor, responds well to marinades, and cooks up in minutes! It's simple and tasty, the perfect summer grilling food.
So I decided to whip up a spicy Asian version using my favorite Thai marinade. It combines lots of really intense flavors for a tangy and spicy marinade. The flavors work well with the steak, and I garnished it with some chopped cilantro, green onions and a lime wedge. Remember to slice against the grain to minimize toughness!
Also: check out these AMAZING quinoa recipes from Shape.com! I am honored that they included my Quinoa Broccoli Pilaf.
1.5 cups low sodium soy sauce
2 tbsp Asian fish sauce
2" of fresh ginger, peeled and chopped
4 cloves of garlic
4 tbsp fresh cilantro, washed
1 or 2 small Thai chilies
2 tsp ground coriander
juice of 1 lime
1lb skirt steak, fat trimmed
salt and pepper to taste habenero
optional: cilantro, green onions, lime wedges
Step by Step Instructions:
1. Combine soy sauce, fish sauce, ginger, garlic, cilantro, chilies, coriander and lime juice in a food processor and puree.
2. In a large ziplock bag, add steak and marinade, squeeze out excess air and seal shut
3. Refrigerate meat for 2+ hours
4. Remove meat from marinade
5. Grill to desired doneness
6. Serve sprinkled with cilantro, green onions and a wedge of lime