Ingredients & Instructions

1. 1
   • Marinade
   • 1 can full fat coconut milk
   • 3 tb fish sauce
   • 1 tb garlic, grated
   • 1 tb ginger, grated
   • 1 fresno chili, minced
   • 1 stalk lemongrass, white parts, minced
   • 1 lime, zested
   • 2 tb cilantro stems, finely chopped
   • 2 tb brown sugar
   • 1 1/2 tsp curry powder
   • 1 tsp white pepper, freshly cracked
   • 1 tsp ground coriander
   • 2 lbs skirt steak
   • avocado oil, for drizzling

   In a bowl, combine all of the ingredients aside from the steak. Add the steak to the marinade and make sure it’s fully coated. Cover the bowl or vacuum seal. Marinate the steak in the fridge for at least 6 hours, preferably 24 hours.

   When ready to cook, let the steak sit at room temp for 30 minutes. Drizzle with oil. Heat your grill filled with charcoal and cook to your desired temperature.

   Steak Temps

   • Rare : 120-125 F
   • Medium Rare : 130-135 F
   • Medium : 140 - 145 F
   • Medium Well : 150-155 F
   • Well Done : 160+F
2. 2

   Herb Salad

   • 2 tb mint leaves
   • 1/4 c cilantro leaves
   • 1/4 c thai basil
   • 1 fresno chili, sliced
   • 2 radishes, thinly sliced
   • squeeze of lime juice
   • drizzle of avocado oil
   • pinch of salt

   In a small bowl, combine all of the herbs, chili and radish. Season with lime juice, a drizzle of oil and salt to taste. Serve alongside the steak.