Friday, February 22, 2013

thai skirt steak with carrot salad... 25 minutes (plus marinating)

the goods:
3 tablespoons thai chili garlic paste
1 tablespoon lime zest plus 1 tablespoon juice and wedges for serving
2 teaspoons olive oil, divided
1 pound skirt steak
6 medium carrots. trimmed and shaved with a vegetable peeler
1/2 cup fresh cilantro leaves

In a large zip-top bag, combine chili paste, lime zest, and 1 teaspoon oil. Add steak and shake to coat. Refrigerate 1 hour (or up to overnight). Heat grill to medium-high. Season steak with salt and pepper, and grill until medium-rare, 5 minutes per side. Let rest, covered, 10 minutes.

Meanwhile, combine lime juice, carrots, cilantro, and remaining teaspoon oil. Season salad with salt and pepper. Slice steak against the grain and serve with salad and lime wedges.

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