Friday, December 16, 2016

Friday Food: Grilled Thai Coconut Lime Skirt Steak

Add a little spice to your steak this weekend and change it up.  The skirt steak in itself is fantastic and you can always get good benefit from coconut based products with their fat content.  Check this one out and give it a try.

-1/2 cup lite coconut milk
-1/4 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
-1/2 teaspoon coarse kosher salt

The Game Plan: 
1. 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.
2. Preheat grill to high heat.
3. 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 1/1 to 5 minutes on the second side to desired doneness, 5 to 8 minutes total depending on thickness of the steak.
4. Let steaks rest on carving board at least 4 minutes before cutting lengthwise across the grain.

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