It seems like it was just last week when the grill was getting readied to kick-off the season! Since there are still but a a few precious weeks away from saying so-long to the BBQ, we thought it only fair we give you one more recipe to try…Grilled Thai Coconut Lime Skirt Steak.
Skirt steak is so flavorful and inexpensive and easy to prepare if you keep a few things in mind. It’s very thin, so it is easy to overcook it. And you have to cut it across the grain to make sure it isn’t too tough.
- ½ cup lite coconut milk
- ¼ cup coconut sugar
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 2 teaspoons Thai fish sauce
- 2 teaspoons grated ginger root
- 1 pound beef skirt steak, preferably grass fed, cut into 4-inch lengths
- ½ teaspoon coarse kosher salt
- Whisk coconut milk, coconut sugar, lime zest, lime juice, fish sauce and ginger in a small bowl. Place skirt steak in a 1 gallon resealable bag. Pour marinade over the steak. Press out air and seal bag shut. Refrigerate the steak 4 to 12 hours.
- Preheat grill to high heat.
- Drain steak and discard marinade.
- Pat steaks dry and sprinkle with salt. Oil grill rack and immediately place steaks on the grill.
- Cook 2 minutes and turn a quarter turn to create hash mark.
- Continue cooking 30 to 90 seconds more on first side.
- Flip steaks over and continue cooking 2 ½ to 5 minutes on the second side to desired temperature. (5 to 8 minutes total depending on thickness of the steaks).
- Let steaks rest on carving board at least 4 minutes before cutting lengthwise across the grain.