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Grilled Thai Coconut-Lime Skirt Steak
Butcher’s Brief: Skirt steak is the diaphragm muscle. This cut of beef is frequently used in traditional Southwest grilling. Richly marbled skirt steaks have robust flavor, but must be cut against the grain to ensure tenderness. Substitute cut: Flank steak – cut thin, on the bias.
- ½ cup lite coconut milk
- 2 tablespoons honey
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 2 teaspoons Thai fish sauce
- 2 teaspoons grated ginger root
- 1 pound Strauss grass fed beef skirt steak
- ½ teaspoon sea salt salt
- Whisk coconut milk, honey, lime zest, lime juice, fish sauce and ginger in a small bowl. Place skirt steak in a 1 gallon zip lock 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.