I am choosing skirt steak with Thai marinade!!!! Trust me you will love the flavor from the herbs I use, the perfect crispiness and caramelization will make you ask for a few more pieces…. And with a side of papaya salad or Thai Radish Salad ( For someone who can't find papaya) on top of the steaks with a glass of Cojito cocktail ……. Hmmmmmmm……. Bring the picture back while I am on the beach in Thailand…. Heaven!!!
Thai marinade flavor makes this piece of steak a the home run.
2 pounds Skirt Steak
5 tablespoons Brown sugar
4 tablespoons Light soy sauce
1 tablespoons Asian sweet soy sauce
5 tablespoons Oyster sauce
5 tablespoons vegetables oil
1 teaspoon Kosher salt
2 teaspoon Ground peppercorn
5 tablespoons Carnation evaporated milk or milk for substitution
8 cloves Garlic Minced
1/4 cup Chopped cilantro
- In a medium mixing bowl mix in Brown sugar, Light soy sauce, Asian sweet soy sauce, Oyster sauce, Kosher salt, Minced Garlic, Chopped cilantro, Carnation evaporated milk and 2 tablespoons vegetables oil. Whisk ingredients together until it is blended. Gentry place skirt steak in to the tub and make sure you coat 2 sides well, marinate for at least 1 hour or overnight.
- In a large grill pan over high heat add remaining oil, until it starts smoking, then gently place marinaded skirt steak piece into the pan. You have to make sure there is not a lot of excess marinate sauce on the steak while you put into the pan, to prevent a lot of oil popping.
- Place the meat diagonally on the grill marks and cook in about 4 minutes on each side for medium rare. Don't try to over cook more than medium rare.
- Let the steak rest in covered foil for 10 minutes.
- Cut the steak with a sharp knife a cross the grain. Serve with Papaya salad, Natty style : Thai Radish Salad Recipe and Sticky rice
Hi, I am Natty! And Thank you for stopping by!! I am a foodie girl who has a passion for cooking, exercise and photography. There are so many favorite recipes from my family and friends I have tried throughout my journey that balances out and makes a healthy meal. I would like to take you on a journey to a different pantry around the world to share my favorite stories and recipes. My hope is that they inspire and benefit you.
"It does not matter how slowly you go as long as you do not stop."