Father’s Day Menu: Grilled Skirt Steak with Asian Marinade

This was the Sunday spread we rolled out to help celebrate our family’s dads. There is some pretty substantial overlap between the weekend’s two menus (which we served to two different crowds), since umami girl likes to enjoy the gorgeous weather just as much as the next girl. There aren’t any Catalpa Ridge goodies in this posting, since we’d already made light work of all those by Saturday night, but all the ingredients should be easy to find. Summer crisp is yet another beautiful type of iceberg lettuce (who knew iceberg could be so grand?) that we picked up at the Red Bank Farmers Market, but any greens of your choice will do. In fact, I’d suggest something a little heartier than what we used if you’re thinking of making the Asian vinaigrette below.

Sunday’s Menu for 6
Grilled Asian-marinated skirt steak
Soba noodle salad
Summer crisp salad with Asian vinaigrette
Grilled Asian-Marinated Skirt Steak
3 pieces skirt steak, approximately 3 pounds total
For the marinade
2/3 cup regular or light coconut milk
Zest and juice of 1 lime
3 Tablespoons soy sauce
2 Tablespoons brown sugar
2 Tablespoons rice vinegar
2 Tablespoons chopped cilantro
1 Tablespoon red curry paste
1 Tablespoon minced or grated fresh ginger
1/2 teaspoon fish sauce
1 large clove garlic, minced and mashed to a paste
Additional chopped cilantro and sliced scallions for garnish

Put all ingredients for the marinade into a gallon-size resealable plastic bag and combine well. Add the steak and coat well. Marinate for as long as you can – starting the night before would not be too early. If you only have an hour or so, marinate at room temperature. Otherwise, put it in the fridge on a plate, and flip the bag over every couple of hours or whenever you think of it. For the final hour before cooking, remove from the fridge to let the steak come to room temperature. (This helps with both the marinating and the grilling).

Prepare or preheat your grill for high heat. Grill for a total of 5-6 minutes for medium rare, flipping once halfway through. Let the meat rest for 5-10 minutes, then thinly slice against the grain. Pour any accumulated juices over top, sprinkle with chopped cilantro and sliced scallions, and serve.