Grilled Skirt Steak in Lettuce Leaves / Soy - Ginger Dipping Sau |
|
 |
Prep Time: 20 Minutes Cook Time: 42 Minutes |
Ready In: 62 Minutes Servings: 8 |
|
From CBS Chef on a Shoestring , David Armstrong's recipe from Small Bites . Prep includes 1 hour marinade Ingredients:
bamboo skewer |
3 lbs skirt steaks, cleaned and trimmed of fat |
1 cup soy sauce |
4 limes, juice of |
1 (6 ounce) can pineapple juice |
1 small sliced onion |
salt and pepper, to taste |
2 tablespoons chopped fresh peeled gingerroot |
1 teaspoon chopped garlic |
2 tablespoons brown sugar |
1/2 cup white vinegar |
1 bunch scallion |
3 heads butter lettuce |
4 sprigs thai basil, plus additional |
thai basil, for garnish |
4 sprigs fresh cilantro, plus additional |
fresh cilantro, for garnish |
Directions:
1. Begin by soaking the skewers in water for 20 minutes to prevent them from igniting when placed on the grill.
2. With a boning knife, trim any visible fat on the skirt steak. Then, cutting on a bias, slice against the grain in 3-inch strips and set aside in a plastic storage container.
3. For the marinade, combine in a large bowl 3/4 cup of the soy sauce, the juice of 2 limes, the pineapple juice, and the sliced onion. Mix well, season with salt and pepper, and pour over the beef. Allow this to marinate in the refrigerator for 1 hour. Remove the beef from the marinade, and skewer with the bamboo.
4. For the dipping sauce, in a small bowl combine the remaining 1/4 cup soy sauce, the ginger, garlic, sugar, juice of the remaining 2 limes, the vinegar, and scallions. Check the seasoning, and transfer to a small serving bowl.
5. Light the grill or preheat the oven to 375°F.
6. To serve, grill or bake the skewers on a hot grill for about 1 minute on each side, and allow to cool. On a large platter, lay out the butter lettuce leaves, then on each leaf, place a few basil and cilantro leaves.
7. Rest the skewers of beef on the leaves. Have each guest grab a leaf, remove the skewer, and enjoy with the dipping sauce.
|
|