Bring your meal prep game up a notch with this week's CrossFit Soda City Macro Monday Recipe for Grilled Thai Coconut Lime Skirt Steak!
CrossFit Soda City
Macro Monday Recipe
12/17/2018
Grilled Thai Coconut Lime Skirt Steak
Nutrition
Serving Size: 3.5 oz
Calories: 302
Carbs: 15g
Protein: 28g
Fat: 14g
Ingredients
• ½ cup lite coconut milk
• ¼ cup coconut sugar
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 2 teaspoons Thai fish sauce
• 2 teaspoons grated ginger root
• 1 pound beef skirt steak, preferably grass fed, cut into 4-inch lengths
• ½ teaspoon coarse kosher salt
Instructions
1. Whisk coconut milk, coconut sugar, lime zest, lime juice, fish sauce and ginger in a small bowl. Place skirt steak in a 1 gallon resealable bag. Pour marinade over the steak. Press out air and seal bag shut. Refrigerate the steak 4 to 12 hours.
2. Preheat grill to high heat.
3. Drain steak and discard marinade. Pat steaks dry and sprinkle with salt.
4. Cook 2 minutes and turn a quarter turn to create hash mark. Continue cooking 30 to 90 seconds more on first side. Flip steaks over and continue cooking 2 ½ to 5 minutes on the second side to desired doneness, 5 to 8 minutes total depending on thickness of the steaks.
5. Let steaks rest on carving board at least 4 minutes before cutting lengthwise across the grain.
