Grilled Skirt Steak with Thai Cucumber and Peanut Salad

Name: Grilled Skirt Steak with Thai Cucumber and Peanut Salad
Yield: Makes 4 Servings
Ingredients: Fresh cilantro, 3 tablespoons chopped; Red onion, ⅓ cup thinly sliced (2 oz/60 g); Salted roasted peanuts, 3 tablespoons coarsely chopped; Fresh lime juice, ¼ cup (2 fl oz/60 ml); Freshly ground black pepper; Persian cucumbers, 14 oz (440 g), trimmed and halved lengthwise; Asian chile paste, such as sambal oelek, ¼ teaspoon; Shallot, 3 tablespoons minced; Asian sesame oil, 1 tablespoon; Gluten-free tamari, 1 tablespoon; Sugar, 2¼ teaspoons; Beef skirt steak, flap steak, or flank steak, 1–1¼ lb (500–625 g); Beef skirt steak, flap steak, or flank steak, 1–1¼ lb (500–625 g); Beef skirt steak, flap steak, or flank steak, 1–1¼ lb (500–625 g); Asian fish sauce, 2½ tablespoons

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Here, thinly sliced grilled steak draped over a cool but spicy cucumber salad makes a terrific summer dinner. The preparations are quick with our gas grill. The only accompaniment needed is jasmine or basmati rice.

Ingredients

Beef skirt steak, flap steak, or flank steak, 1–1¼ lb (500–625 g)
Asian fish sauce, <

Summer
Gluten-free

Method

In a glass baking dish, place the beef. In a small bowl, mix 1 tablespoon of the fish sauce, 2 tablespoons of the shallot, the sesame oil, tamari, ¾ teaspoon of the sugar, and a generous amount of black pepper. Pour the mixture over the meat and turn to coat.
In another small bowl, mix the lime juice, chile paste, and the remaining 1½ tablespoons fish sauce, 1