Marinated Skirt Steak

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Vinaigrette:

  • 1/4 cup oil
  • 1/4 cup fish sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup water
  • 2 tablespoons raw sugar
  • 1 cup chopped fresh cilantro
  • 1 lime, juice only
  • 1 clove garlic, minced
  • 1 small Thai bird chile or serrano chile, chopped
  • 1/4 head finely shaved green cabbage
  • 1/4 head finely shaved purple cabbage
  • 2 carrots, thinly julienned

Skirt steak:

  • 1 1/2 pounds trimmed skirt steak
  • 1/2 cup coconut milk
  • 3 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons sriracha
  • salt, to taste
  • 3 cups cooked brown rice
  • 1/2 cup crushed peanuts
  • 1 lime, quartered, for garnish
  1. To make vinaigrette: In large bowl, mix oil, fish sauce, rice wine vinegar, water, sugar, cilantro, lime juice, garlic and chile. Toss cabbage and carrots in vinaigrette; refrigerate until ready to serve.
  2. To make skirt steak: Marinate steak in coconut milk, garlic, lime juice, cilantro, sriracha and salt, to taste, at least 1 hour, or up to 24 hours.
  3. Heat grill to high.
  4. Grill 3-4 minutes each side until medium rare.
  5. Let rest 3 minutes.
  6. Thinly slice steaks against grain and serve with vinaigrette, rice and crushed peanuts; garnish with lime wedges.

 

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