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 ❤️