Categories: Asian

Ingredients

• 1/2 cup lite coconut milk
• 1/4 cup coconut sugar
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 2 teaspoons Thai fish sauce
• 2 teaspoons grated ginger root
• 1 pound beef skirt steak, preferably grass fed, cut into 4-inch lengths
• 1/2 teaspoon coarse kosher salt

Directions

1. Whisk coconut milk, coconut sugar, lime zest, lime juice, fish sauce and ginger in a small bowl. Place skirt steak in a 1 gallon resealable bag. Pour marinade over the steak. Press out air and seal bag shut. Refrigerate the steak 4 to 12 hours.
2. Preheat grill to high heat.
3. Drain steak and discard marinade. Pat steaks dry and sprinkle with salt. Oil grill rack and immediately place steaks on the grill. Cook 2 minutes and turn a quarter turn to create hash mark. Continue cooking 30 to 90 seconds more on first side. Flip steaks over and continue cooking 2 ½ to 5 minutes on the second side to desired doneness, 5 to 8 minutes total depending on thickness of the steaks.
4. Let steaks rest on carving board at least 4 minutes before cutting lengthwise across the grain.

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