Dinner at Home
High (grill) marks
Easy skirt steak primes a tasty Father's Day cookout
Thai salad with grilled skirt steak makes a great meal for Father's Day, whether Dad is manning the grill himself or the kids are doing so to give him a break. (Bill Hogan/Chicago Tribune)
1/2 cup Thai-style fish sauce
Juice of 1 large or 2 small limes
1 1/2 teaspoons sugar
1/4 to 1/2 teaspoon crushed red pepper flakes
1 to 1 1/2 pounds skirt steak
1/2 small head savoy cabbage, very thinly sliced
4 green onions, chopped
3 shallots, halved, very finely sliced, well rinsed
1 cup grape tomatoes, halved
1/2 a seedless cucumber, very thinly sliced
1/2 cup chopped fresh cilantro (leaves from 1 small bunch)
1/4 cup chopped fresh mint
1. Mix the fish sauce, lime juice, sugar and pepper flakes in a jar with a tight-fitting lid. Shake well to dissolve the sugar.
2. Cut the steak into two or three manageable pieces for the grill. Put into a zip-close food bag or covered container; add half the fish sauce mixture. Close the bag or cover the container; shake to coat the steak. Marinate in the refrigerator, 1-2 hours (do not marinate longer or the steak may become too salty).
3. Put remaining ingredients, except cilantro sprigs, into a salad bowl; toss. Refrigerate.
4. Prepare grill for medium-hot. Remove steak from marinade, discarding marinade. Grill over direct heat with the grill covered, 4 minutes; turn. Grill until medium-rare, about 2 minutes. Remove to a cutting board; tent with foil. Let rest, 5 to 10 minutes.
5. Add any accumulated juice from the cutting board into the salad bowl. Add the remaining dressing; toss to mix. Arrange on a serving platter. Very thinly slice the steak across the grain. Arrange steak slices on top of the salad. Garnish with cilantro sprigs.
Per serving: 389 calories, 35% of calories from fat, 15 g fat, 5 g saturated fat, 97 mg cholesterol, 25 g carbohydrates, 37 g protein, 331 mg sodium, 2 g fiber.