Thai Grilled Skirt Steak

  • Total Time:
  • Servings: 4 to 6
  • Time(Other): Plus marinating

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  • 1/4 cup toasted sesame oil
  • 1/4 cup soy sauce
  • 2 tablespoons of finely chopped ginger
  • 2 tablespoons of finely chopped garlic
  • 2 tablespoons of finely chopped cilantro
  • 2 tablespoons of salted roasted peanuts
  • 2 scallions, minced
  • 1 tablespoon of light brown sugar
  • 1 tablespoon of lime juice
  • 1 tablespoon of chile oil
  • 2 pounds skirt steak
  • 1/4 cup chicken stock
  • Salt
  • Freshly ground pepper

How to make this recipe

  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.

Contributed By Photo © John Paul Urizar Published April 2010

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