GRILLED THAI COCONUT LIME SKIRT STEAK

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

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 lb Whieldons beef skirt steak, 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

Lets eat better together ❤️