grilled thai coconut lime skirt steak

What You'll Need

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

How to Make It

1. Whisk coconut milk, coconut sugar, lime zest, lime juice, fish sauce and ginger in a small bowl.
2. Place skirt steak in a one gallon resealable bag. Pour marinade over the steak.
3. Press out air and seal bag shut.
4. Refrigerate the steak 4 to 12 hours.
5. Preheat grill to high heat.
6. Drain steak and discard marinade. Pat steaks dry and sprinkle with salt.
7. Oil grill rack and immediately place steaks on the grill. Cook 2 minutes and turn a quarter turn to create hash mark.
8. Continue cooking 30 to 90 seconds more on first side.
9. 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.
10. Let steaks rest on carving board at least four minutes before cutting lengthwise across the grain.

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