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Beef

Skirt Steak with an Asian Twist

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Skirt Steak with an Asian Twist

Recipe Notes

  • Yield: Serves 2 to 3
  • Method: Direct Grilling

Ingredients

For the skirt steak:

  • 1 pound of skirt steak
  • Marinade for skirt steak (recipe to follow)
  • Chimichurri for serving (recipe to follow)

Marinade

  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon toasted (dark) sesame oil
  • 1/4 cup vegetable oil
  • 3 to 4 garlic cloves, peeled and smashed
  • 1 inch piece fresh ginger, peeled and smashed
  • 3 to 4 inch-long pieces of lemongrass, smashed
  • Zest and juice of one lime

For the Chimichurri:

  • 4 scallions
  • 1 shallot
  • 4 garlic cloves
  • 1-inch piece fresh ginger, peeled and smashed
  • 1/2 teaspoon of pepper red flakes
  • 1 tablespoon fish sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon toasted (dark) sesame oil
  • 1 cup fresh cilantro
  • 1 cup flat-leaf parsley
  • 1/2 cup fresh mint
  • 1/2 cup fresh Thai basil
  • 1/4 cup vegetable oil
  • Zest and juice of one lime
  • Coarse salt (sea or kosher) and freshly ground black pepper, to taste

You’ll also need:

  • You’ll also need: 2 to 3 hardwood chunks or 1 1/2 cups wood chips, soaked in water to cover and drained; wire rack set over a sheet pan; an instant-read meat thermometer, food processor.

Recipe Steps

1: Make the marinade by placing all in the ingredients in a bowl to mix.

2: Score the skirt steak in a crosshatch pattern on each side. Place the skirt steak in a resealable plastic bag and pour the marinade in the bag. Let the steak marinade in the refrigerator for a minimum of 4 hours, or as long as overnight.

3: Make the chimichurri by placing all the ingredients in a food processor except the oil and the salt and pepper. Pulse the processor to chop the ingredients. Scrape down the sides of the processor. Pulse 3 to 4 times; repeat as needed. Once all ingredients are finely chopped, slowly stream in the oil with the machine running.

4: Taste the chimichurri. Season with salt and pepper as needed. The fish sauce is salty; if salt is needed, add it in small amounts and taste.

5: Heat thee grill to high. Scrape and oil the grates.

6: Remove the steak from the marinade. Pat dry with a paper towel.

7: Place the skirt steak on the hot grill and cook for 3 to 4 minutes on each side, depending in the thickness of the steak.

8: Slice the skirt steak across the grain. Top with the chimichurri and serve immediately.