Everyday Food Blog

Today's Recipe: Thai Skirt Steak with Carrot Salad

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Things that are perfect for fall: thin blankets, mulled cider, fragrant meals. Things that are not: time-consuming meals that eat into the lingering light-filled evenings of September. Today's recipe is just the thing to help you embrace the flavors of the season in about 20 minutes flat. Skirt steak gets marinaded in spicy, Thai red curry paste and tangy lime zest before getting quickly broiled in the oven. Served with a crunchy salad of carrot ribbons and cilantro, this dinner is as pleasing to look at as it is to eat.
Ready to hit the market? Grab these ingredients:
  • 3 tablespoons red curry paste
  • 1 tablespoon lime zest plus 1 tablespoon juice and wedges for serving
  • 2 teaspoons olive oil, divided
  • 1 pound skirt steak, cut into 4 pieces
  • Salt and pepper
  • 6 medium carrots, trimmed and shaved with a vegetable peeler
  • 1/2 cup fresh cilantro leaves

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