It’s grill time! Burgers and chicken get to be the top players during grill season, but give this Coconut Lime marinade skirt steak a try. Don’t be surprised if this recipe gets to be the favorite meal for the summer. The Thai flavor makes for a mouth watering and tasty meal. You will find that skirt steak is more affordable than flank steak. FYI, skirt steak will be long, so to manage it for this recipe you will want to cut the steak in smaller steaks at about 4″ in length.
The other key here-MARINADE!!!!!
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 doneness, 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.