Grilled thai coconut lime skirt steak

• Gluten free
• Paleo

• Meat

  • 1 lb Beef skirt steak

• Produce

  • 2 tsp Ginger, root
  • 2 tsp Lime, zest

• Canned Goods

  • 1/2 cup Coconut milk, lite

• Condiments

  • 2 tbsp Lime juice
  • 2 tsp Thai fish sauce

• Baking & Spices

  • 1/4 cup Coconut sugar
  • 1/2 tsp Kosher salt, coarse

Found on healthyseasonalrecipes.com

Description

Directions

• Whisk coconut milk, coconut sugar, lime zest, lime juice, fish sauce and ginger in a small bowl. Place skirt steak in a 1 gallon resealable bag. Pour marinade over the steak. Press out air and seal bag shut. Refrigerate the steak 4 to 12 hours.
• Preheat grill to high heat.
• Drain steak and discard marinade. Pat steaks dry and sprinkle with salt. Oil grill rack and immediately place steaks on the grill. Cook 2 minutes and turn a quarter turn to create hash mark. Continue cooking 30 to 90 seconds more on first side. Flip steaks over and continue cooking 2 ½ to 5 minutes on the second side to desired doneness, 5 to 8 minutes total depending on thickness of the steaks.
• Let steaks rest on carving board at least 4 minutes before cutting lengthwise across the grain.

Nutrition