Recipe: Grilled Skirt Steak with Thai Salad

Grilled Skirt Steak with Thai Salad
and Chile-Lime Sauce
by Susan Spicer

Serves 4

Grilled Skirt Steak:
2 tablespoons sweet soy sauce* (Indonesian style)
2 tablespoons grated or minced lemon grass
2 tablespoons minced garlic
1 tablespoon chile paste (sambal oelek),* or fresh, finely minced Thai chiles
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 pound skirt steak, good-quality (like Niman Ranch)

Thai Salad:
1 teaspoon soy sauce
1 teaspoon fish sauce*
1 tablespoon minced shallot
1 teaspoon minced ginger
Juice of one lime
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 each cucumber, seeded and cut into julienne
1 each carrot, peeled and cut into julienne
1/2 cup scallion, split lengthwise and cut into julienne
1/2 cup fresh basil, mint and cilantro, torn into small pieces
1 cup rice noodles

Chile-Lime Sauce:
1 cup bottled sweet chile sauce*
Juice of one lime
1 teaspoon fish sauce*
1 teaspoon sweet soy sauce
A little sugar, if necessary to balance flavors

Grilled Skirt Steak
Finish:
1 each avocado, sliced

*Available at Asian markets

For Grilled Skirt Steak:
Whisk together all ingredients except the steak. Add the steak and turn to coat with marinade. Set aside for at least 15 minutes.

Preheat grill or broiler. Remove meat from marinade. Grill or broil the meat to desired temperature (rare or medium-rare is best for tenderness), approximately 3 minutes on each side. Let the meat rest for about 5 minutes.

For Thai Salad:
Whisk together first 7 ingredients in a small bowl. In a second bowl, mix together the remaining ingredients, except the rice noodles. Set aside until ready to assemble and serve. Fry the rice noodles in 375 degree oil until crispy, about 15 seconds. Set all aside until ready to assemble and serve.

For Chile-Lime Sauce:
Whisk together all ingredients in a small bowl.

To Finish and Serve:
Slice the meat on an angle, and arrange on individual serving plates or a large platter, alternating with slices of ripe avocado. Toss the Thai salad with the rice noodles. Place the salad and noodles in a high, tight pile on top of beef.

Buy the Book!

from:
Winning Styles Cookbook
Recipes from the James Beard Foundation Award-Winning Chefs
Feeding Frenzy, Inc.
$42.00/hardcover
4-color photography throughout
ISBN: 0-9728697-1-9
Recipe reprinted by permission.