Grilled Skirt Steak with Thai Cucumber and Peanut Salad
Preparation info
Difficulty
Easy
Makes
4
Servings
Appears in
Weeknight Gluten Free
Published 2013
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,
2½ tablespoons - Shallot,
3 tablespoons - Asian sesame oil,
1 tablespoon - Gluten-free tamari,
1 tablespoon - Sugar,
2¼ teaspoons - Freshly ground black pepper
- Fresh lime juice,
¼ cup 2 fl oz 60 ml - Asian chile paste, such as sambal oelek,
¼ teaspoon - Persian cucumbers,
14 oz 440 g - Red onion,
⅓ cup - Fresh cilantro,
3 tablespoons - Salted roasted peanuts,
3 tablespoons
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 tablespoon shallot, and 1½ teaspoons sugar. Slice the cucumber halves on a diagonal about â -inch (9 mm) thick. Place in a medium bowl. Add the onion and cilantro.
- Prepare a grill for direct-heat cooking over high heat. Place the steak on the grill and cook for about 2½ minutes per side for medium-rare. Transfer the steak to a cutting board and let stand for 5 minutes.
- Meanwhile, add 4 tablespoons (2 fl oz/60 ml) of the lime mixture to the cucumbers and toss to coat. Spread the cucumber salad over a platter.
- Slice the beef thinly across the grain on a sharp angle and arrange atop the cucumbers. Spoon the remaining lime mixture over the steak. Sprinkle with the peanuts and serve right away.
© 2013 All rights reserved. Published by Weldon Owen.