Spicy Thai Skirt Steak

Adapted loosely from Food & Wine (July 2011)

The marinade makes for a flavorful steak that isn’t as spicy as the name would suggest.

  • 1/4 cup basil leaves, chopped
  • 1/4 cup cilantro leaves, chopped
  • 4 garlic cloves, peeled, smashed and roughly chopped
  • 1 tablespoon sriracha
  • 1 tablespoon Asian fish sauce
  • Grated zest of one lime
  • 2 tablespoons olive oil
  • 1 pound skirt steak

  • To make the marinade, combine basil, cilantro, garlic, sriracha, fish sauce, lime zest and olive oil in a large zip top plastic bag. Seal and shake until well blended.
  • Add the steak to the marinade. For maximum flavor, allow the steak to marinate in the refrigerator overnight (allow it to sit on the counter for 15 minutes before proceeding). If you are short on time, you can let the steak marinate on the counter for 30 minutes.
  • Heat the grill to medium high direct heat.
  • Remove the steak from the marinade. Sprinkle both sides with salt and pepper. Grill the steak to the temperature you prefer. Since skirt steak is very thin, you will need to watch it carefully. We prefer it medium rare, which only took a few minutes per side.
  • Remove the steak from the grill, cover it tightly with foil and allow it to rest for 5 minutes before serving.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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