Classic Aromatics make this Thai Spiced Skirt Steak pair so well with the Red Curry Sauce. Don’t skimp on the ingredients for the marinade! Let them do their magic on the skirt steak.

Thai Flavors Enhanced

• Skirt Steak the Tale of Two Cuts
• So Which One Should I Use?
• Red Curry Paste
• Fish Sauce Adds Umami!
• Recipe

Skirt Steak: the Tale of Two Cuts

When you hear the term Skirt Steak, generally speaking most of us think it is one cut of meat. In actuality it is a term that describes two cuts that are similar and cut from the same region.

While both cuts come from the same region, the inside skirt steak is tougher than the outside as it gets more of a workout. The inside skirt steak is smaller and usually comes in around 16 ounces, plus or minus. The price per pound is generally lower than the outside skirt steak.

Since the outside skirt doesn’t get as much of a workout, it is more tender which leads to its higher price per pound. As you can see from the above picture of the two cuts, the size of the outside skirt steak is larger. Not only longer, it is about 50% thicker too.

So Which One Should I Use?

Honestly, when I picked up the skirt steak from the store, it was in the discount bin as it was a couple of days out from the expiration date. I knew I was going to marinate the steak anyway and didn’t pay attention to the exact cut. When I went back to check the packaging from the meat department, it didn’t specify inside or outside. The meat was packaged rolled so it was difficult to determine what cut it was exactly.

Typically the inside cut works great for fajitas, steak sandwiches or even carne asada. This cut does wonders with a marinade. Using a marinade assists in tenderizing the meat along with enhancing the steak with additional flavors. This Thai Spiced Marinade does just that along with allowing those aromatic flavors to enhance the Red Curry Sauce as well.

On the other hand, outside skirt would work just as well with this dish but most grocery stores do not carry outside skirt, opting instead for the lower cost of the inside skirt. Plus, the outside skirt has more flavor from the start and does nicely with salt and pepper as a seasoning.

Since this cut has become more of a specialty cut, you may have to search out a butcher shop to get one. If you get your hands on one, top the grilled outside skirt steak with some chimichurri and thank me later.😎

Red Curry Paste

There are different types of curry pastes out there, as well as many brands. I choose to use Mae Ploy Curry Pastes as they are consistent and easy to use. In this recipe I used Red Curry Paste because it pairs well with beef and the heat level comes in mid range between green being hottest and yellow on the milder end. But remember more curry paste equals a spicier dish than less curry paste; it is not just the color.

The Thai Spiced Skirt Steak marinade plays off of ingredients in the red curry paste: shallots, garlic, lemongrass, galangal, kaffir lime leaves, thai red chiles and shrimp paste. The marinade has shallots, garlic and lemongrass but I varied the other aromatic ingredients to what we all most likely have in the kitchen.

What is Galangal?

Galangal is a cousin to ginger and has a spicy, sharp citrus flavor where as ginger has a peppery spice that has elements of sweetness. While they are not used interchangeably, substituting the galangal for ginger in this recipe adds additional flavor to the dish.

Using Other Classic Aromatics

I substituted lime juice for the kaffir lime leaves and fish sauce for the shrimp paste. Both lime juice and fish sauce are staples in Thai cuisine. These substitutions add convenience and additional depth of flavor. In addition, instead of using thai chiles in the marinade I used red curry paste to give some additional heat. It brought a nice subtle touch of spice to the finished steak.

Using garlic, ginger and lime as ingredients in the sauce aside from the curry paste builds on the flavor of the marinade as well. Marinate for 6-8 hours, let the aromatics in the marinade work their magic!

Fish Sauce Adds Umami!

If you are not familiar with fish sauce you may be put off by its pungent smell. I encourage you to push past the smell and use it anyway! Fish sauce brings many flavor enhancements to a dish.

Fish sauce is rich with umami, bringing an earthy, savory flavor to add complexity and depth in a dish. Combining the fish sauce with the soy sauce and brown sugar adds a magical combination to the steak when it hits the grill. The end result of the steak flavor is deeply savory with a caramelized sweetness. The pungency of the fish sauce is mellowed with the other ingredients of the marinade and when the caramelization happens on the grill, the fish sauce flavor blends in with the other ingredients.

Grill Over Charcoal to Enhance the Flavors

Serve the Thai Spiced Skirt Steak char grilled over some jasmine rice. Ladle the Red Curry Sauce over the top or serve it on the side to dip the steak.

Enjoy!

Try these other recipes using Red Curry!

• Roasted Butternut Squash Soup with Thai Red Curry and Coconut Milk (GF)
• Seared Halibut with Crab and Coconut Red Curry Sauce
• Grilled Shrimp & Rockfish Red Curry