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Grilled Thai Skirt Steak With Toasted Chili Oil

by , Chef , Departure Restaurant + Lounge, Portland, Ore.

Grilled Thai Skirt Steak With Toasted Chili Oil

Serves 4

    • Vinaigrette
    • 2 cups fresh lime juice
    • ¾ cup fish sauce
    • ¾ cup soy sauce
    • 3 tablespoons sugar
    • 6 cloves garlic, minced
    • 2 stalks lemongrass, bruised and chopped very, very fine
    • 2 tablespoon minced ginger
    • Skirt Steak 2 (16-ounce) Certified Piedmontese skirt steaks
    • Chili Oil
    • 1 cup dried Thai chilies
    • 2 cups grape seed oil
    • 2 teaspoons salt
    • Salad
    • 2 ripe avocados, diced large
    • ½ small red onion, sliced thin
    • 1 small knob ginger, julienned
    • 1 bunch watercress, trimmed
    • Mint leaves
    • Cilantro leaves

    Vinaigrette

    Combine all ingredients and incorporate well. Reserve.

    Marinate steaks in the refrigerator in 2 cups of vinaigrette overnight or at least 4 hours. Season with salt and pepper. Grill on a hot grill 2 minutes on each side or until desired doneness. Let rest 5 minutes and slice against the grain.

    Chili Oil

    Heat chilies, oil, and salt in a small pot until chilies are one shade brighter and fragrant. Let cool a bit and puree all ingredients in blender.

    Salad

    Combine all salad ingredients in a bowl and toss gently. Serve over skirt steaks. Drizzle with chili oil. Enjoy.

    Pairing: Unfiltered hefeweizen-style beer, Aviation Gin and Tonic, or a Tempranillo.

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