Get ready to transform your ordinary dinner into a culinary adventure that will transport your taste buds straight to the vibrant streets of Thailand! This Grilled Thai Coconut Lime Skirt Steak is not just a meal – it's a flavor explosion that combines the creamy richness of coconut milk, the zesty punch of lime, and the perfect char of perfectly grilled steak. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises to be your new go-to dish that's both incredibly delicious and surprisingly simple to prepare.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb skirt steak
- 1 cup coconut milk
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- Fresh cilantro for garnish
Instructions
- Begin by preparing the marinade for the skirt steak. In a medium bowl, combine the coconut milk, lime juice, soy sauce, minced garlic, and brown sugar. Whisk the ingredients together until the brown sugar is fully dissolved and the mixture is well combined.
- Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 20 minutes to allow the flavors to meld. If you have more time, marinating for up to 2 hours is even better.
- While the steak is marinating, preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and have a nice even heat. If using a gas grill, preheat for about 10-15 minutes.
- Once the grill is hot, remove the skirt steak from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade. Place the steak on the grill and cook for about 3-4 minutes on each side for medium-rare, or until it reaches your desired doneness. The internal temperature should be around 130°F (54°C) for medium-rare.
- After grilling, remove the steak from the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- While the steak is resting, prepare the garnish. Chop fresh cilantro and set it aside for serving.
- Once rested, slice the skirt steak against the grain into thin strips. This will ensure tenderness in each bite.
- To serve, arrange the sliced skirt steak on a platter and sprinkle with the chopped cilantro. You can also drizzle a bit of extra lime juice over the top for added brightness.
- Enjoy your Grilled Thai Coconut Lime Skirt Steak with your favorite sides, such as jasmine rice or a fresh salad.
Tips
- Marinating Magic: Don't rush the marinating process. While 20 minutes works, allowing the steak to sit in the marinade for up to 2 hours will dramatically enhance the flavor penetration.
- Temperature is Key: Use a meat thermometer to ensure perfect doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
- Slicing Technique: Always slice the skirt steak against the grain. This breaks down the muscle fibers and ensures each bite is tender and easy to chew.
- Grill Preparation: Ensure your grill is preheated and clean. A hot, clean grill prevents sticking and creates those beautiful grill marks.
- Resting is Crucial: Let the steak rest for 5 minutes after grilling. This allows the juices to redistribute, keeping the meat moist and flavorful.
- Fresh Garnish: Use fresh cilantro and a squeeze of lime just before serving to brighten up the entire dish and add a final layer of flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 30g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 90mg
