Skirt Steak with Spicy Coconut Dressing

Skirt Steak with Spicy Coconut Dressing
Skirt Steak with Spicy Coconut Dressing
This recipe is exceptionally weeknight-friendly—it goes from start to finish in less than an hour—and fully adaptable depending on the tastes of your family. At its core, this is a pairing of a quick-cooking protein and a crunchy salad, with a dressing built on pantry items. You can use skirt steak, flank steak, thin-cut pork chops, skinless, boneless chicken thighs, or a fish fillet, such as skin-on salmon, red snapper, or striped bass. In place of iceberg, you can substitute savoy cabbage, romaine hearts, or sliced cucumbers—so just use what you happen to have or whatever is in season. One key: Don’t shake the can of coconut milk before opening it—you’ll use the layer of cream on top as the fat for the sweet-and-spicy dressing, which is mellowed by the cooling iceberg lettuce, rich avocado, and marbled cut of steak. Transfer the unused coconut milk to a clean jar and refrigerate it for making soup or a curry (it will hold for several days).
  • Preparing Time: -
  • Total Time: -
  • Served Person: 2 servings
Dinner Steak Salad Chile Pepper Ginger Coconut Lime Juice Avocado Lettuce Cilantro Beef Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Kid-Friendly Small Plates Quick & Easy Quick and Healthy
  • kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsweetened shredded coconut
  • 1 garlic clove, finely grated
  • 1/2 red jalapeno, fresno or serrano chile, 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
  • 1 pound skirt steak, cut into two or three pieces
  • 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
  • Carbohydrate 18 g(6%)
  • Cholesterol 147 mg(49%)
  • Fat 71 g(110%)
  • Fiber 10 g(41%)
  • Protein 50 g(101%)
  • Saturated Fat 28 g(139%)
  • Sodium 1211 mg(50%)
  • Calories 884

Preparation 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. Season steak on both sides with salt. 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. 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. Adapted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Photographs copyright © 2019 Gentl and Hyers. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.

Preparation 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. Season steak on both sides with salt. 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. 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. Adapted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Photographs copyright © 2019 Gentl and Hyers. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy