Skirt Steak With Spicy Coconut Dressing Recipe

Name: Skirt Steak With Spicy Coconut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 red jalapeno, Fresno or serrano chile, finely grated; 1 garlic clove, finely grated; 1-inch piece fresh ginger, peeled and finely grated; 4 tablespoons coconut cream from 1 small can unsweetened full-fat coconut milk; 1/4 cup fresh lime juice, plus wedges for serving; Kosher salt; 2 tablespoons unsweetened shredded coconut; 1 pound skirt steak, cut into two or three pieces; 2 tablespoons extra-virgin olive oil; 1/2 head iceberg lettuce, leaves torn into palm-size pieces; Handful of cilantro leaves and tender stems, torn; 1 avocado, cut into 1/2-inch pieces

Servings: persons

1/2 red jalapeno, Fresno or serrano chile, finely grated
1 garlic clove, finely grated
1-inch piece fresh ginger, peeled and finely grated
4 tablespoons coconut cream from 1 small can unsweetened full-fat coconut milk
1/4 cup fresh lime juice, plus wedges for serving
Kosher salt
2 tablespoons unsweetened shredded coconut
1 pound skirt steak, cut into two or three pieces
2 tablespoons extra-virgin olive oil
1/2 head iceberg lettuce, leaves torn into palm-size pieces
Handful of cilantro leaves and tender stems, torn
1 avocado, cut into 1/2-inch pieces

1
In a large bowl, combine chile, garlic, ginger, coconut cream, and lime juice. Season with salt and stir to combine. Stir in coconut and taste dressing: It should be fairly tangy, spicy, and salty to balance the mild iceberg. Dressing may seize up and seem very thick, but it will loosen up when tossed with the salad.
2
Season steak on both sides with salt.
3
Place a 10- or 12-inch skillet, preferably cast-iron, over medium-high heat. Add oil and when it shimmers, place steaks carefully into pan and cook, undisturbed, until browned on underside, 2-3 minutes. Turn and cook until browned on second side and medium-rare, about 2 minutes longer. Transfer steaks to a platter and let rest 5-10 minutes before cutting against the grain into 1/4-inch slices.
4
Add lettuce and cilantro to bowl with dressing and toss to coat. Taste the lettuce and add more salt and/or lime juice if needed. Add avocado and toss gently to distribute. Serve steak and salad with lime wedges for squeezing over.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 red jalapeno, Fresno or serrano chile, finely grated, 1 garlic clove, finely grated, 1-inch piece fresh ginger, peeled and finely grated, 4 tablespoons coconut cream from 1 small can unsweetened full-fat coconut milk, and more.

Yes, Skirt Steak With Spicy Coconut Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Skirt Steak With Spicy Coconut Dressing

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