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Thai Skirt Steak

grilled thai coconut lime skirt steak

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilled
  • Cuisine: American

Description

This Thai coconut lime grilled skirt steak is so juicy and flavorful! Even better, this easy steak recipe requires less than 15 minutes of hands on prep work!


Scale

Ingredients

  • 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

Instructions

  1. Whisk coconut milk, coconut sugar, lime zest, lime juice, fish sauce and ginger in a small bowl. Place skirt steak into 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.
  4. 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.
  5. Let steaks rest on carving board at least 4 minutes before cutting lengthwise across the grain.

Nutrition

  • Serving Size: 3 1/2 ounces each
  • Calories: 302
  • Sugar: 13 g
  • Sodium: 611 mg
  • Fat: 14 g
  • Saturated Fat: 6 g
  • Carbohydrates: 15 g
  • Fiber: 0 g
  • Protein: 28 g

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