GRILLED SKIRT STEAK WITH
THAI SALAD AND CHILE-LIME SAUCE
FOR THE GRILLED SKIRT STEAK:
2 tablespoons sweet soy sauce (Indonesian style)*
2 tablespoons grated or minced lemon grass
2 tablespoons minced garlic
1 tablespoon chile paste (sambal oelek),* (or fresh, finely minced Thai chiles)
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 pound skirt steak, good-quality (like Niman Ranch)
FOR THE THAI SALAD:
1 teaspoon soy sauce
1 teaspoon fish sauce (nuoc nam)*
1 tablespoon minced shallot
1 teaspoon minced ginger
Juice of one lime
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 cucumber, seeded and cut into julienne
1 carrot, peeled and cut into julienne
1/2 cup scallion, split lengthwise and cut into julienne
1/2 cup fresh basil, mint and cilantro, torn into small pieces
1 cup rice noodles
FOR THE CHILE-LIME SAUCE:
1 cup bottled sweet chile sauce*
Juice of one lime
1 teaspoon fish sauce*
1 teaspoon sweet soy sauce*
A little sugar, if necessary to balance flavors
TO FINISH:
1 avocado, sliced
TO PREPARE THE GRILLED SKIRT STEAK:
Whisk together all ingredients except the steak. Add the steak and turn to coat with marinade. Set aside for at least 15 minutes.
Preheat grill or broiler. Remove meat from marinade. Grill or broil the meat to desired temperature (rare or medium-rare is best for tenderness), approximately 3 minutes on each side. Let the meat rest for about 5 minutes.
TO PREPARE THE THAI SALAD:
Whisk together first 7 ingredients in a small bowl.
In a second bowl, mix together the remaining ingredients, except the rice noodles. Set aside until ready to assemble and serve.
Fry the rice noodles in 375 degree F oil until crispy, about 15 seconds. Set all aside until ready to assemble and serve.
TO PREPARE THE CHILE-LIME SAUCE:
Whisk together all ingredients in a small bowl.
TO FINISH AND SERVE:
Slice the meat on an angle, and arrange on individual serving plates or a large platter, alternating with slices of ripe avocado. Toss the Thai salad with the rice noodles. Place the salad and noodles in a high, tight pile on top of beef.
*Available at Asian markets
Serves 4
by Susan Spicer)
Source: Winning Styles Cookbook: Recipes from the James Beard Foundation Award Winning Chefs
THAI SALAD AND CHILE-LIME SAUCE
FOR THE GRILLED SKIRT STEAK:
2 tablespoons sweet soy sauce (Indonesian style)*
2 tablespoons grated or minced lemon grass
2 tablespoons minced garlic
1 tablespoon chile paste (sambal oelek),* (or fresh, finely minced Thai chiles)
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 pound skirt steak, good-quality (like Niman Ranch)
FOR THE THAI SALAD:
1 teaspoon soy sauce
1 teaspoon fish sauce (nuoc nam)*
1 tablespoon minced shallot
1 teaspoon minced ginger
Juice of one lime
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 cucumber, seeded and cut into julienne
1 carrot, peeled and cut into julienne
1/2 cup scallion, split lengthwise and cut into julienne
1/2 cup fresh basil, mint and cilantro, torn into small pieces
1 cup rice noodles
FOR THE CHILE-LIME SAUCE:
1 cup bottled sweet chile sauce*
Juice of one lime
1 teaspoon fish sauce*
1 teaspoon sweet soy sauce*
A little sugar, if necessary to balance flavors
TO FINISH:
1 avocado, sliced
TO PREPARE THE GRILLED SKIRT STEAK:
Whisk together all ingredients except the steak. Add the steak and turn to coat with marinade. Set aside for at least 15 minutes.
Preheat grill or broiler. Remove meat from marinade. Grill or broil the meat to desired temperature (rare or medium-rare is best for tenderness), approximately 3 minutes on each side. Let the meat rest for about 5 minutes.
TO PREPARE THE THAI SALAD:
Whisk together first 7 ingredients in a small bowl.
In a second bowl, mix together the remaining ingredients, except the rice noodles. Set aside until ready to assemble and serve.
Fry the rice noodles in 375 degree F oil until crispy, about 15 seconds. Set all aside until ready to assemble and serve.
TO PREPARE THE CHILE-LIME SAUCE:
Whisk together all ingredients in a small bowl.
TO FINISH AND SERVE:
Slice the meat on an angle, and arrange on individual serving plates or a large platter, alternating with slices of ripe avocado. Toss the Thai salad with the rice noodles. Place the salad and noodles in a high, tight pile on top of beef.
*Available at Asian markets
Serves 4
by Susan Spicer)
Source: Winning Styles Cookbook: Recipes from the James Beard Foundation Award Winning Chefs
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Beef and Other Meats
Main Dishes - Beef and Other Meats
- Lamb with Curried Rice (using onion and peppers, 1950's)
- Beef Chuck Pot Roast (crockpot)
- Morton's Filet Diane
- Rubbed Flank Steak with Horseradish Cream (with whiskey marinade)
- Grilled Steak Burgers with Caramelized Onions (serves 2)
- Beef and Tequila Stew (using bacon, tomato, and chickpeas)
- Quick and Easy Sweet 'n Sour Meatballs
- Chinese Pepper Steak
- Filet Minon with Green Peppercorn Sauce (not Morton's)
- Grilled Argentinean Steak with Chimichurri
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!