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Skirt Steak with Spicy Coconut Dressing Recipe

Skirt Steak with Spicy Coconut Dressing
Source: epicurious



  • 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
2 servings


  • 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.



A recipe from epicurious

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