Thai Skirt Steak with Carrot Salad

Hi all! After a little prodding from friends and family, I'm starting a food blog! I'm definitely enjoying trying out new recipes, and I think sharing them is going to be a lot of fun. Since our diet around here is almost completely gluten and sugar-free, many of the recipes are modified from the original, but don't worry - I won't post unless it's delicious...

So, on to the first recipe! This one takes a little prep time - I nearly forgot to plan for it this morning, but remembered just before I ran out the door (read: fast and easy!).

(Side note: If possible, I don't cook with olive oil if it requires heating: I use coconut oil instead. You don't have to, but from what I've read it seems to be healthier. If you don't have it on hand, olive oil works just as well.)

Serves: 3-4
Prep time: 20 minutes
Total time: 25 min + marinating 

Ingredients:

3 tablespoons red curry paste
1 tablespoon lime zest, plus the juice from the lime
1 pound skirt steak, trimmed and cut into four pieces
1 teaspoons olive oil
2 teaspoons coconut oil, divided
6 carrots, trimmed and shaved with a peeler
1/2 cup fresh cilantro leaves
Salt and pepper

Directions:

In a large ziplock bag mix together curry paste, lime zest, and 1 teaspoon of coconut oil. Add steak and knead/shake to coat. Refrigerate at least one hour (or up to overnight).

1) Heat remaining coconut oil a large, non-stick skillet over medium-high heat. Add steak, and cook 7 minutes, turning once, for medium rare. Remove from heat and let it rest on a plate, covered with foil, for 10 minutes. 

2) While the meat is resting, shave the carrots into a medium bowl. Add lime juice, cilantro and olive oil; season to taste with salt and pepper. Toss to combine. 

You're done! Slice the steak thin against the grain, and garnish with extra cilantro.