Grilled Thai Curry Marinated Skirt Steak

By lorik

Do not refrigerate the marinade after making it, or the steaks will be cold when served.

Ingredients

• 1/3 cup soy sauce
• 1/3 cup coconut milk
• 2 tablespoons plus 2 teaspoons sugar
• 2 tablespoons chopped fresh cilantro
• 1 minced jalapeno chile
• 1 teaspoon Thai red or green curry paste
• 1/4 cup vegetable oil
• 2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Combine soy sauce, coconut milk, 2 tablespoons sugar, cilantro, jalapeño, and curry paste in bowl. Slowly whisk in oil until incorporated and sugar has dissolved. Pat steaks dry with paper towels and sprinkle all over with remaining 2 teaspoons sugar, salt, and pepper.

2A. FOR A CHARCOAL GRILL: Open bottom vents fully. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent fully. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

3. Clean and oil cooking grate. Grill steaks (uncovered, and directly over coals if using charcoal; covered if using gas) until well browned and meat registers 125 degrees, 2 to 4 minutes per side. Transfer steaks to 13- by 9-inch pan and poke all over with fork. Pour marinade over steaks, tent with foil, and let rest 5 minutes. Transfer meat to carving board and slice thinly against grain. Pour marinade into serving vessel. Serve, passing marinade at table.