Grilled Skirt Steak with Green Sriracha Recipe

Name: Grilled Skirt Steak with Green Sriracha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large poblano chiles; 2 serrano chiles, stemmed; 3 large peeled garlic cloves, smashed; 1/2 cup thinly sliced fresh ginger; One 1/2-inch piece fresh turmeric (see Note), sliced, or 1/2 teaspoon ground turmeric; 1 cup shredded unsweetened coconut; 2 loose cups basil leaves; 2 loose cups mint leaves; 1 1/2 cups snipped chives; 1/2 cup chopped cilantro; 4 kaffir lime leaves, shredded; 1 lemongrass stalktender inner bulb, bottom 4 inches peeled and thinly sliced; 1 cup canola oil, plus more for grilling; 1/4 cup plus 2 tablespoons fresh lime juice; Kosher salt; 5 pounds skirt steak, cut into 4-inch pieces

Servings: persons

3 large poblano chiles
2 serrano chiles, stemmed
3 large peeled garlic cloves, smashed
1/2 cup thinly sliced fresh ginger
One 1/2-inch piece fresh turmeric (see Note), sliced, or 1/2 teaspoon ground turmeric
1 cup shredded unsweetened coconut
2 loose cups basil leaves
2 loose cups mint leaves
1 1/2 cups snipped chives
1/2 cup chopped cilantro
4 kaffir lime leaves, shredded
1 lemongrass stalktender inner bulb, bottom 4 inches peeled and thinly sliced
1 cup canola oil, plus more for grilling
1/4 cup plus 2 tablespoons fresh lime juice
Kosher salt
5 pounds skirt steak, cut into 4-inch pieces

1
Roast the poblanos directly over a gas flame, turning, until charred and tender.
2
Transfer to a bowl, cover with plastic wrap and let cool.
3
Peel, core and seed the poblanos then transfer to a blender.
4
Add the serranos, garlic, ginger, turmeric, coconut, basil, mint, chives, cilantro, lime leaves and lemongrass and pulse to chop.
5
With the machine on, add the 1 cup of oil and puree.
6
Add the lime juice and season the green Sriracha with salt.
7
Light a grill.
8
Brush the steaks with oil and season with salt.
9
Oil the grill grates and grill the steaks in batches over high heat, turning once or twice, until the meat is lightly charred and medium-rare, 5 to 6 minutes.
10
Transfer the steaks to a carving board and let rest for 5 minutes before slicing across the grain.
11
Serve the steak with the green Sriracha.

2262

kcal

Calories

163

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 large poblano chiles, 2 serrano chiles, stemmed, 3 large peeled garlic cloves, smashed, 1/2 cup thinly sliced fresh ginger, and more.

Yes, Grilled Skirt Steak with Green Sriracha falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Skirt Steak with Green Sriracha

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions