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Gallery Grilled Skirt Steak and Hearts of Palm Salad Credit: Con Poulos Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 4 teaspoons red curry paste, such as Maesri 2 tablespoons vegetable oil, plus more for brushing and grill 12 ounces skirt steak, cut cross-wise into 4 even pieces Kosher salt and freshly ground pepper 1 teaspoon grated lime zest, plus 1/4 cup fresh juice (from 2 limes) 1 tablespoon packed light-brown sugar 2 tablespoons fish sauce 6 ounces rice vermicelli 1 jar (15 ounces) hearts of palm, drained, each halved lengthwise 1 1/2 cups halved cherry tomatoes 1/2 cup fresh herb leaves, such as cilantro and basil 4 cups packed mizuna or mixed Asian greens
Cook’s Notes A resealable bag is an effective and space-efficient way to get the most out of a short marinade time.
Gallery Grilled Skirt Steak and Hearts of Palm Salad Credit: Con Poulos
Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Gallery
Grilled Skirt Steak and Hearts of Palm Salad Credit: Con Poulos
Grilled Skirt Steak and Hearts of Palm Salad
Credit: Con Poulos
Grilled Skirt Steak and Hearts of Palm Salad
Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Recipe Summary
prep: 25 mins total: 50 mins
Servings: 4
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 4 teaspoons red curry paste, such as Maesri 2 tablespoons vegetable oil, plus more for brushing and grill 12 ounces skirt steak, cut cross-wise into 4 even pieces Kosher salt and freshly ground pepper 1 teaspoon grated lime zest, plus 1/4 cup fresh juice (from 2 limes) 1 tablespoon packed light-brown sugar 2 tablespoons fish sauce 6 ounces rice vermicelli 1 jar (15 ounces) hearts of palm, drained, each halved lengthwise 1 1/2 cups halved cherry tomatoes 1/2 cup fresh herb leaves, such as cilantro and basil 4 cups packed mizuna or mixed Asian greens
Directions
Whisk together 1 tablespoon each curry paste and oil. Season steak with salt and rub all over with curry mixture. Transfer to a resealable bag and let stand, massaging occasionally, 10 minutes (or refrigerate up to 1 day).
Meanwhile, in a small bowl, whisk together lime zest and juice, sugar, fish sauce, and remaining 1 teaspoon curry and 1 tablespoon oil. Season with salt.
Cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain. Rinse under cold water; drain well.
Heat grill to high. Brush grates with oil. Grill steak, flipping once, until charred in places and a thermometer inserted into thickest parts registers 125°F for medium-rare, about 3 minutes per side. Transfer to a plate; tent with foil. Meanwhile, brush hearts of palm lightly with oil. Grill, flipping once, until charred in places, 1 to 2 minutes total. Transfer to plate and brush with 1 tablespoon fish-sauce dressing. Let steak rest 10 minutes, then slice against the grain.
To serve, toss tomatoes, vermicelli, and herbs with three-quarters of dressing and any accumulated steak juices. Season with salt and pepper. Divide greens among 4 plates; top with vermicelli mixture, hearts of palm, and steak. Drizzle remaining dressing over top.
Cook’s Notes A resealable bag is an effective and space-efficient way to get the most out of a short marinade time.
Cook’s Notes
A resealable bag is an effective and space-efficient way to get the most out of a short marinade time.
Reviews
Add Rating & Review
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All Reviews for Grilled Skirt Steak and Hearts of Palm Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Skirt Steak and Hearts of Palm Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
