
Thai Grilled Skirt Steak Salad
Just Jen - "Feeling Fierce "
4
ServingsIngredients
Steak
- 1 pound skirt steak, fat trimmed
- 2 tablespoons fish sauce
- 1 tablespoon coconut palm sugar
Dressing
- 2 tablespoons fish sauce
- 1/4 cup freshly squeezed lime juice
- Thai ground chili, to taste
- 1 tablespoon roasted ground glutinous rice powder
- 2 tablespoons shallots, minced
- 1 tablespoon scallions, chopped
Salad
- 1 handful mint, roughly chopped
- 1 handful cilantro, roughly chopped
- 4 to 5 ounces mixed greens
- 1 handful grape tomatoes, quartered
Steps
Steak
- In a bowl, combine fish sauce and sugar. Marinate the steak for 15 minutes.
- Heat a cast-iron skillet or grill on medium-high heat.
- Pat the steak dry, drizzle a little oil in the pan or grill and sear on both sides until cooked to your liking. Allow to rest for 5 minutes. Slice into bite-sized pieces and toss in the dressing.
Dressing
- Combine dressing ingredients in a bowl.
Salad
- Toss the rest of the ingredients into a bowl, add to a plate, top with the steak and dressing, and sprinkle more mint and cilantro on top.