Broiled Skirt Steak with Green Sriracha

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 4 (6-oz) skirt steaks
• 1 large poblano chile
• 1 serrano chile, stemmed
• 2 large peeled garlic cloves, smashed
• 2 T thinly sliced fresh ginger
• ½ t ground turmeric
• ¼ c shredded unsweetened coconut
• ½ c basil leaves
• ½ c mint leaves
• ½ c snipped chives
• ½ c chopped cilantro
• 1 kaffir lime leaves, shredded
• 1 lemongrass stalk (tender inner bulb), bottom 4 inches peeled and thinly sliced
• Cooking spray
• 2 T fresh lime juice
• Sea salt to taste
• Freshly ground black pepper to taste

Directions

1. Dry-roast the poblano chile at 400°F until completely charred. Remove. Allow to cool until able to handle. Once cooed, using a wet towel, remove blistered skin.
2. Place poblano chile in a blender. Add serrano chile, garlic, ginger, turmeric, coconut,basil, mint, chives, cilantro, lime leaves, and lemongrass. Pulse to chop. With the blender on, add 1 c oil. Puree. Add lime juice and season the green Sriracha with salt.
3. Spray the enamel baking pan with cooking spray. Season skirt steak with salt and pepper. Broil at 500°F for 3-4 min. for medium-rare. Serve steaks with green Sriracha.