Grilled Skirt Steak with Rendang-Style Marinade

Name: Grilled Skirt Steak with Rendang-Style Marinade
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon ground coriander; 1 teaspoon ground turmeric; About 1 1/2 cups rendang sauce, such as Brahim's; One 15-ounce can coconut milk; 2 pounds beef skirt steak, cut into 4-inch pieces; Canola oil, for oiling the grill grates; 4 butter lettuce leaves; Sriracha sauce, such as Lingham's, for dipping, optional

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Level: Easy

Total: 3 hr 30 min (includes marinating and resting times)
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 3 hr 30 min (includes marinating and resting times)
Active: 20 min

Yield: 4 servings

Ingredients

1 tablespoon ground coriander

1 teaspoon ground turmeric

About 1 1/2 cups rendang sauce, such as Brahim's

One 15-ounce can coconut milk

2 pounds beef skirt steak, cut into 4-inch pieces

Canola oil, for oiling the grill grates

4 butter lettuce leaves

Sriracha sauce, such as Lingham's, for dipping, optional

Directions

In a medium skillet over low heat, add the coriander and turmeric and toast until aromatic, about 2 minutes.
Put the rendang sauce in a medium bowl. Add the toasted coriander and turmeric and mix in the coconut milk.
Place the skirt steak in a large baking dish. Pour the rending marinade over the steak and turn to coat evenly. Cover with a plastic wrap and refrigerate for 3 hours or as long as overnight.
When ready to cook, heat a grill or grill pan over medium-high heat. Lightly oil the grill grates.
Grill the steak, turning occasionally, for 6 to 8 minutes for medium rare, or 12 minutes for medium. Transfer to a cutting board and let rest for 10 minutes. Slice the steak across the grain and divide the slices evenly among the lettuce leaves. Serve with a side of sriracha sauce for dipping, if desired. Serve immediately.