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Food & Wine Recipe

Thai Grilled Skirt Steak

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  • ACTIVE:
  • TOTAL TIME: 30 MIN Plus marinating
  • SERVINGS: 4 to 6
  • •STAFF-FAVORITE

Chef Jeff Starr cooks private dinners in the Trinchero winery kitchen he designed with Erin Martin.

  1. 1/4 cup toasted sesame oil
  2. 1/4 cup soy sauce
  3. 2 tablespoons each of finely chopped ginger, garlic, cilantro and salted roasted peanuts
  4. 2 scallions, minced
  5. 1 tablespoon each of light brown sugar, lime juice and chile oil
  6. 2 pounds skirt steak
  7. 1/4 cup chicken stock
  8. Salt and 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.