Today’s recipe is all about getting lots of flavor, without a lot of work! I’m using spicy, Thai red curry paste and tangy lime zest to create an outrageously flavorful marinade for skirt steak. This thin cut cooking under the broiler in minutes, so don’t step too far away from your oven! Paired with a crunchy, carrot salad, this dinner is as pleasing to look at as it is to eat. Enjoy!
Sarah’s Tip of the Day:
Allow at least 5 minutes of resting time before slicing your steak so the juices have time to redistribute.
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PREP: 20 mins
TOTAL TIME: 25 mins
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
Red curry paste, loaded with Thai seasonings, is the secret ingredient in this easy marinade.
In a large zip-top bag, combine curry paste, lime zest, and 1 teaspoon oil. Add steak and shake to coat. Refrigerate 1 hour (or up to overnight).
Heat broiler, with rack set 8 inches from heat. Transfer steak to a foil-lined rimmed baking sheet, season with salt and pepper, and broil until medium-rare, 4 to 5 minutes per side. Let rest, covered, 10 minutes.
Meanwhile, combine lime juice, carrots, cilantro, and remaining teaspoon oil. Season salad with salt and pepper. Slice steak against the grain and serve with salad and lime wedges.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Thai Skirt Steak with Carrot Salad – Everyday Food with Sarah Carey




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