Skirt steak is under-appreciated. It is much less-glamorous than a filet, yet it boasts maximum levels of flavor. It is deliciously fatty, and holds up well to marinades. I often enjoy it with nothing but salt and pepper, but days where you want to spruce it up even further, try this marinade! You can have it over a salad (as I did) or serve it on a bed of rice.
You can also make this recipe with flank steak, but I prefer skirt if the option is available. I love that the surface is uneven, so you get bits that are more charred than others.
- 3 lbs skirt steak
- 2 teaspoons Red Boat Fish Sauce
- 2 cloves garlic, minced
- 1 lime, juiced
- 2 teaspoons Chinese 5-spice powder
- salt + pepper
- 1 cucumber, sliced
- ½ cup grape tomatoes, halved
- 4 cups arugula
- 1 bunch fresh mint, torn to small pieces
- ½ small red onion, thinly sliced
- 1 clove garlic, minced
- ¼ teaspoon ground ginger
- ¼ teaspoon white pepper
- 1 teaspoon Ponzu
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- In a large gallon-sized zip lock bag, add all the ingredients of the marinade and add the steak. Let marinade in the fridge overnight, or at least 2 hours.
- When ready to cook, remove the steak from the fridge and bring to room temperature for about 30 minutes. Heat grill to medium high, remove the steak from marinade and pat dry with a paper towel. Sear the steak about 4-6 minutes on each side, depending on the thickness for medium rare. Remove, and let rest 10 minutes before slicing against the grain.
- To make the dressing, whisk all ingredients in a small bowl, and set aside.
- In a large bowl, add all the salad ingredients. Toss with a couple tablespoons of the dressing to coat. To serve, top with sliced flank steak.
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