Recipes Thai Grilled Skirt Steak 5.0 (3,215) Add your rating & review By Jeff Starr Jeff Starr Jeff Starr is the culinary director at Trinchero Family Estates in St. Helena, California, and the chef of Sutter Home Winery, Trinchero's flagship brand. He is best known to the public for his mini-cooking demonstrations that are the focus of Sutter Home's media ads. Food & Wine's Editorial Guidelines Published on January 23, 2014 Print Rate It Share Share Tweet Pin Email Photo: © John Paul Urizar Total Time: 30 mins Yield: 4 to 6 Ingredients 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 Directions 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. 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. Rate it Print