Skirt Steak With Spicy Coconut Dressing

Name: Skirt Steak With Spicy Coconut Dressing
Ingredients: 1/2 red jalapeno, Fresno or serrano chile, finely grated; 1 garlic clove, finely grated; 1-inch piece fresh ginger, peeled and finely grated; 4 tablespoons coconut cream from 1 small can unsweetened full-fat coconut milk; 1/4 cup fresh lime juice, plus wedges for serving; Kosher salt; 2 tablespoons unsweetened shredded coconut; 1 pound skirt steak, cut into two or three pieces; 2 tablespoons extra-virgin olive oil; 1/2 head iceberg lettuce, leaves torn into palm-size pieces; Handful of cilantro leaves and tender stems, torn; 1 avocado, cut into 1/2-inch pieces

12 ingredients

4 steps

Ingredients

1/2 red jalapeno, Fresno or serrano chile, finely grated
1 garlic clove, finely grated
1-inch piece fresh ginger, peeled and finely grated
4 tablespoons coconut cream from 1 small can unsweetened full-fat coconut milk
1/4 cup fresh lime juice, plus wedges for serving
Kosher salt
2 tablespoons unsweetened shredded coconut
1 pound skirt steak, cut into two or three pieces
2 tablespoons extra-virgin olive oil
1/2 head iceberg lettuce, leaves torn into palm-size pieces
Handful of cilantro leaves and tender stems, torn
1 avocado, cut into 1/2-inch pieces

Directions

1

In a large bowl, combine chile, garlic, ginger, coconut cream, and lime juice. Season with salt and stir to combine. Stir in coconut and taste dressing: It should be fairly tangy, spicy, and salty to balance the mild iceberg. Dressing may seize up and seem very thick, but it will loosen up when tossed with the salad.
2

Season steak on both sides with salt.
3

Place a 10- or 12-inch skillet, preferably cast-iron, over medium-high heat. Add oil and when it shimmers, place steaks carefully into pan and cook, undisturbed, until browned on underside, 2-3 minutes. Turn and cook until browned on second side and medium-rare, about 2 minutes longer. Transfer steaks to a platter and let rest 5-10 minutes before cutting against the grain into 1/4-inch slices.
4

Add lettuce and cilantro to bowl with dressing and toss to coat. Taste the lettuce and add more salt and/or lime juice if needed. Add avocado and toss gently to distribute. Serve steak and salad with lime wedges for squeezing over.