Vieitnamese-Style Skirt Steak With Asparagus and Scallions
Serves 4. Recipe is from Aarti Sequeira. You’ll find fish sauce in the Asian or international section of just about any grocer.
3 tablespoons fish sauce
1/4 cup lime juice
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoons brown sugar
1 pound skirt steak
1 large bunch thin asparagus, trimmed
2 bunches scallions, bottoms trimmed
Sunflower or canola oil
Kosher salt and ground black pepper
1. In a large zip-close plastic bag, mix together the fish sauce, lime juice, garlic, ginger and brown sugar. Taste for seasoning, adding more sugar or lime juice if the marinade is too salty. Place the skirt steak in the marinade, making sure it’s well covered. Seal the bag and set aside on the counter for 30 minutes.
2. Meanwhile, prepare a grill for direct medium-high heat.
3. Toss the asparagus and scallions with a little sunflower oil, salt and pepper. Set aside. After 30 minutes, remove the steak from the marinade and place on a paper towel-lined plate to remove excess marinade.
4. Using an oil-soaked paper towel held with tongs, oil the grill grates. Set the steak on the grill and cook for 3 minutes, depending on the thickness of the meat, until a good charred crust develops on the underside. Flip and cook for another 2 minutes, or until a meat thermometer inserted into the thickest part of the meat registers 125 F. Transfer the steak to a warm plate, tent lightly with foil and allow to rest 5 to 10 minutes.
5. Meanwhile, place the asparagus and scallions on the grill and cook the scallions for 2 to 3 minutes, or until slightly wilted, and the asparagus for 5 to 7 minutes, or until very lightly browned.
6. Slice the steak across the grain and serve over the grilled vegetables, with a fresh squeeze of lime juice, if desired.
Nutrition information per serving: 300 calories; 130 calories from fat (43 percent of total calories); 14 g fat (4 g saturated; 0 g trans fats); 80 mg cholesterol; 1,250 mg sodium; 15 g carbohydrate; 5 g fiber; 7 g sugar; 30 g protein.