Name: GRILLED THAI COCONUT-LIME GRASS-FED SKIRT STEAK
Ingredients: 1 Lb Arizona Grass Raised skirt steak (Bring steak to room temperature before cooking); 1/2 Tsp sea salt; 1/2 Cup Light coconut milk; 2 Tbsp Honey; 2 Tsp Lime zest; 2 Tbsp Lime juice; 2 Tsp Thai fish sauce; 2 Tsp Ginger root, grated

Marinade Time: 4-12 Hours
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Servings: 4

GRILLED THAI COCONUT-LIME GRASS-FED SKIRT STEAK

Servings

Ingredients

Steak

1 Lb Arizona Grass Raised skirt steak Bring steak to room temperature before cooking
1/2 Tsp sea salt

Marinade

Servings

Ingredients

Steak

1 Lb Arizona Grass Raised skirt steak Bring steak to room temperature before cooking
1/2 Tsp sea salt

Marinade

Instructions

Preparation 1. Whisk coconut milk, honey, lime zest, lime juice, fish sauce and ginger in a small bowl. Place skirt steak in a 1 gallon zip lock 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. 4. 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. 5. Let steaks rest on carving board at least 4 minutes before cutting lengthwise across the grain.