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Grilled Skirt Steak with Thai Cucumber and Peanut Salad
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
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,
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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
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