Grilled Skirt Steak with Thai Salad

Cooking Instructions

METHOD:

Combine garlic, cilantro, oyster sauce, and white pepper in a resealable plastic bag or a shallow dish large enough to hold the steaks. Marinate steaks for at least 30 minutes or up to 1 day in the refrigerator.

To make the dressing, combine fish sauce, lime juice, garlic, chilies, palm sugar and sambal oelek in blender or food processor. Blend until sugar is dissolved and season with additional lime juice, sugar, or salt to taste.

Preheat grill or broiler. Remove steaks from marinade; wipe excess marinade from steaks with a rubber spatula. Grill steaks on lightly oiled grill rack, uncovered, turning over once, 4 to 6 minutes total for medium-rare. Remove from heat and slice into thin strips.

In a medium bowl, combine the warm steak strips with the shredded carrot, tomatoes and scallion. Toss the mesclun greens in some of the dressing, and divide among 4 plates. Place the steak and vegetables on the greens and drizzle with additional dressing.

Round Out the Meal:

With steamed jasmine rice or warm corn tortillas for a Latin-Asian twist.

Kid Friendly:

Omit or limit Thai chilies and chili paste.