Thai Grilled Skirt Steak

Thai Grilled Skirt Steak
Photo: © John Paul Urizar
Total Time:
30 mins
4 to 6


  • 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


  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.

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