Tuesday, March 23, 2010
Food & Wine Challenge in Westfield - Thai Grilled Skirt Steak
The Thai Grilled Skirt Steak is the turf partner to its surf sister, the Shrimp with Chimichurri. I paired them together from different articles in this month's magazine and they were not designed to be cooked or served together. But as luck would have it, they worked beautifully together. This recipe is not only delicious, it is super fast and not expensive, but it looks like you spent a lot of time and money.
Their marinades both contain massive amounts of cilantro and garlic, so you save time with food shopping and their tastes complement each other in a dazzling way. Also, shrimp and skirt steak both take the same amount of time on the grill - about six minutes - so it's a fantastic combo to cook since they will be finished at about the same time (the shrimp cooks on medium/high, the steak on high).
I had to make a few substitutions with the marinade ingredients. Stop & Shop does not sell chili oil or lime juice so I used chili sauce and lemon juice instead. Finally, since we have a life threatening peanut allergy in our house, I used sunflower seeds instead. I have found sunflower seeds to be the greatest peanut substitute and I prefer it over soy nuts or tree nuts.
So I whisked up somesesame oil, soy sauce, ginger, garlic, cilantro, sesame seeds, scallions, sugar, lemon juice and chili sauce. I reserved some for serving and poured the marinade over the steak in a zip loc and that is it!
I love skirt steaks. One of mine was 14 inches! They make a really great presentation to that meat loving guy who wants the biggest piece - and it costs under $7.00 for a pound! They also cook up pretty quickly since they are so thin.
I served mine over jasmine rice and sliced tomatoes and sprinkled more seeds on top.