Thursday, June 4, 2015

Vietnamese-Style Skirt Steak with Asparagus and Scallions

My family has recently become a huge fan of the skirt steak.  It all started with one recipe that didn't call for much of a marinade and the cooking method was simple so when the outcome was the most flavorful steak we had ever consumed we realized that did not come from anything but the cut of meat itself.

Not to mention, it is half the price of a filet!

After our first ah-hah moment with the delectable cut of meat, we thought we would give it a go with some different recipes.  This one came from the Tennessean and was perfectly delicious!  Served with a cauliflower puree and a caprese salad it was the perfect summer meal!

Vietnamese-Style Skirt Steak 
with Asparagus and Scallions

3 tablespoons fish sauce
1/4 cup lime juice
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoons brown sugar 
1 lb. skirt steak
1 large bunch thin asparagus, trimmed
2 bunches scallions, bottoms trimmed
Sunflower or canola oil
Kosher salt and black pepper

In a large ziplock plastic bag, combine the fish sauce, lime juice, garlic, ginger, and brown sugar.  Taste for seasoning, adding more sugar or lime juice if it is too salty.  Place the skirt steak in the marinade making sure it is completely covered.  Seal the bag and set aside on the counter for 30 minutes.  After 30 minutes remove the steak from the marinade and place on a paper towel lined plate to remove excess marinade.  
Meanwhile, prepare a grill for direct medium-high heat.

Toss the asparagus and scallions with the oil and salt and pepper.  Set aside.  

Using and oil-soaked paper towel held with tongs, oil the grill grate.  Set the grill on the grate and grill for 3 minutes, depending on the thickness of the steak, until a good charred crust develops on the underside.  Flip and cook another 2 minutes, or until a meat thermometer inserted into the thickest part of the steak reads 125 degrees.  We didn't want to mess with the grill so we decided to cook it in the cast iron skillet and the outcome was delicious!  First we heated the skillet over medium high heat, added oil to the pan and then placed the steak in the hot skillet.  Cooking time was the same as it would have been per side on the grill.  
Transfer the steak to a warm plate, tent lightly with foil and let the steak rest for 5-10 minutes.  

Meanwhile, place the asparagus and scallions on the grill and cook the scallions for 2 to 3 minutes, or until lightly wilted, and the asparagus for 5 to 7 minutes, or until very lightly browned.  
Again, we didn't want to mess with the grill so I roasted the vegetables in the oven until they reached the desired doneness.
Slice the steak across the grain and serve over the grilled vegetables with a 
fresh squeeze of lime juice if desired.

Pin It!

No comments:

Post a Comment