Thai Grilled Skirt Steak
© John Paul Urizar

Thai Grilled Skirt Steak

  • SERVINGS: 4 to 6


  1. 1/4 cup toasted sesame oil
  2. 1/4 cup soy sauce
  3. 2 tablespoons of finely chopped ginger
  4. 2 tablespoons of finely chopped garlic
  5. 2 tablespoons of finely chopped cilantro
  6. 2 tablespoons of salted roasted peanuts
  7. 2 scallions, minced
  8. 1 tablespoon of light brown sugar
  9. 1 tablespoon of lime juice
  10. 1 tablespoon of chile oil
  11. 2 pounds skirt steak
  12. 1/4 cup chicken stock
  13. Salt
  14. Freshly ground pepper
  1. In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime juice and chile oil; transfer half to a shallow dish. Add the steak and turn to coat. Cover and refrigerate overnight. Refrigerate the remaining marinade.
  2. Light a grill. Add the stock to the reserved marinade. Bring the steak to room temperature, season with salt and pepper and grill over high heat until medium-rare, 5 minutes. Transfer the steak to a board and let rest for 5 minutes, then thinly slice across the grain. Serve the steak with the sauce.

Suggested Pairing

Chef Jeff Starr pairs this juicy skirt steak with top Napa Valley Cabernets.