Skirt Steak with Spicy Coconut Dressing Recipe
- 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
| ||PREP TIME
- 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