Ingredients for Grilled Skirt Steak Vietnamese Style
- Nam Pla
- Fresh Coarse Ground Black Pepper
- Sugar
- Thai Chiles
- Fresh Lime Juice
- 1 clove garlic (minced)
- Shallots
- 2 tablespoons chopped mint
- 1/4 cup chopped cilantro
- Salt And Pepper
- Skirt Steaks
- Boston Lettuce
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How to Make Grilled Skirt Steak Vietnamese Style
- Prepare your grill: Start a charcoal or wood fire, or preheat your gas grill to medium-high heat (about 400°F). The grill rack should be approximately 4 inches from the heat source.
- Make the sauce: In a blender or food processor, combine 1/2 cup fish sauce, 1/4 cup lime juice, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 clove garlic (minced), and 1 small shallot (minced). Blend until smooth.
- Add herbs: Add 1/4 cup chopped cilantro, 2 tablespoons chopped mint, and 1 tablespoon chopped Thai basil to the blender. Pulse until finely chopped, but not pureed.
- Season and adjust: Taste the sauce and adjust the seasonings to your preference. Add more lime juice for acidity, brown sugar for sweetness, or fish sauce for saltiness.
- Prepare the steak: Pat a 1-pound skirt steak dry with paper towels. Season generously with salt and freshly ground black pepper.
- Grill the steak: Grill the steak for 4 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure it reaches your preferred internal temperature.
- Rest and serve: Remove the steak from the grill and let it rest for 5 minutes before slicing.
- Slice and serve: Slice the steak against the grain into 4 steaks or into strips. Serve immediately over a bed of lettuce with the Vietnamese herb sauce. You can also wrap the strips in lettuce leaves, top with sauce, and enjoy as lettuce wraps.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
8g
Fat
30g
Carbs
2g
