Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 to 6
© John Paul Urizar

How to Make It

Step 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.

Step 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.

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Aggregate Rating value: 5

Review Count: 3216

Worst Rating: 0

Best Rating: 5

Author Name: Francine Corry

Review Body: none of these ingredients suggest thai what so ever

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Date Published: 2016-06-27