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Thai Spiced Skirt Steak with red curry sauce over rice. Topped with scallions and chopped peanuts

Thai Spiced Skirt Steak with Red Curry Sauce

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Course: Dinner, Grilling, Lunch
Cuisine: Asian, Thai
Keyword: Charred, Grilled, Red Curry, Skirt Steak, Spiced, Thai
Prep Time: 15 minutes
Cook Time: 12 minutes
Marinade Time: 6 hours
Servings: 4 servings
Author: Chef Tony Zentgraf
Classic Thai Spices add delicious caramelized flavor to the skirt steak. Baste the steak while grilling to enhance the flavor and make your neighbors wonder what you are cooking!
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Thai Spice Marinade for the Skirt Steak

  • 1 ea Skirt Steak - 2 lb approx
  • 2 tbsp Garlic - minced
  • 2 tbsp Ginger - minced
  • 2 tbsp Lemongrass - minced
  • 1 tbsp Shallot - minced
  • 3 tbsp Scallions - sliced and rough chopped
  • 2 tbsp Cilantro - chopped
  • 1 tsp Red Curry Paste
  • 5 tbsp Brown Sugar
  • ½ ea Lime Juice
  • 1 oz Fish Sauce
  • ¼ cup Soy Sauce
  • ¼ cup Water

Red Curry Sauce

  • 1 tbsp Vegetable Oil
  • 2 tbsp Red Curry Paste - (Can start with 1 tbsp and add to increase desired heat)
  • 2 tsp Garlic - minced
  • 2 tsp Ginger - minced
  • 1 tbsp Scallions - sliced
  • 1 tbsp Shallot - minced
  • 1 can Coconut Milk
  • 2 tbsp Brown Sugar
  • ½ cup Chicken Broth or Stock
  • 1 ea Juice of a Lime
  • Cornstarch Slurry - thicken until sauce consistency as you like

Instructions

Skirt Steak Preparation

  • Trim any unwanted fat from the skirt steak.
    Place in a resealable bag or in a shallow baking dish and set aside.

Thai Spice Marinade

  • Mince the garlic, ginger, lemongrass and shallot.
    Place in a mixing bowl.
  • Slice and chop the scallion and cilantro.
    Add to the minced ingredients.
  • Add the brown sugar and curry paste to the aromatics in the bowl.
  • Add the lime juice and fish sauce.
    Using a whisk mix together until the red curry paste has broken apart and combined.
  • Add the soy sauce, water and whisk to combine.
  • Pour the marinade into the resealable bag and press air out as you seal.
    Or pour marinade over the meat in the baking dish and turn the skirt steak to coat both sides. Cover with plastic wrap and turn every couple of hours to ensure the steak evenly absorbs the marinade.

Red Curry Sauce

  • Mince the garlic, ginger and shallot.
  • Slice the scallions.
  • In a sauce pot or saute pan heat the vegetable oil over medium high heat.
  • Add the shallot and saute until translucent.
  • Add the garlic and ginger, saute and scallions until fragrant.
  • Add the brown sugar, red curry paste, fish sauce and lime juice.
    Whisk to break apart the curry paste and brown sugar.
  • Add the soy sauce and water.
    Bring to a boil and thicken with cornstarch slurry until desired thickness.
    Sauce should coat the back of a spoon.

Grilling the Skirt Steak

  • Preheat your grill to a high heat.
    Cast iron grates work the best to develop a nice char on the steak as they retain heat better than standard grill grates.
  • Turning to generate a nice char on the steak.
    Brush the steak with the marinade as it cooks. This will help layer additional flavor on the steak as it sears.
    Grill the steak until your desired temperature - 130° is recommended for a nice medium rare.
    Basking the thai spiced marinade over the grilling skirt steak.
  • Let the steak rest for 10 minutes before slicing to retain the juices.
  • Slice the steak into 3" sections with the grain to have smaller sections to handle.
    Then slice against the grain on the bias into 1/4" thick slices.
  • Serve the sliced skirt steak over Jasmine Rice and top with the thickened red curry sauce or on the side to dip the steak.
    Enjoy!
    Thai Spiced Skirt Steak with red curry sauce over rice. Topped with scallions and chopped peanuts