Grilled Skirt Steak Vietnamese Style
Infuse your next barbecue with bold, aromatic flavors using this Grilled Skirt Steak Vietnamese Style recipe. Perfectly marinated in a vibrant blend of fish sauce, soy sauce, brown sugar, lime juice, minced garlic, and freshly chopped lemongrass, the tender skirt steak absorbs a harmonious mix of savory, tangy, and slightly sweet notes. Sear it to perfection on the grill for a smoky char, then garnish with fresh cilantro, mint, and optional red chili slices for a pop of freshness and spice. This quick and easy 25-minute recipe (plus marination time) is ideal for weeknights or entertaining, especially when served with fluffy jasmine rice. Elevate your grilling game with this irresistible Vietnamese-inspired dish!
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Recipe Information
Ingredients
- 1.5 pounds skirt steak
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 4 cloves garlic cloves, minced
- 1 stalk lemongrass stalk, finely chopped
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.25 cup fresh mint leaves, chopped (for garnish)
- 1 red chili, thinly sliced (optional, for garnish)
- 2 cups steamed jasmine rice (optional, for serving)
Instructions
Trim any excess fat from the skirt steak and set aside.
In a bowl, whisk together the fish sauce, soy sauce, brown sugar, minced garlic, chopped lemongrass, lime juice, and vegetable oil to create the marinade.
Place the skirt steak into a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to overnight for maximum flavor.
Preheat your grill to medium-high heat (approximately 400-450°F). Lightly oil the grates to prevent the steak from sticking.
Remove the skirt steak from the marinade and allow any excess marinade to drip off. Discard the remaining marinade.
Grill the skirt steak for 3-4 minutes per side for medium-rare, or until desired doneness is achieved. Use a meat thermometer if necessary; 130-135°F is ideal for medium-rare.
Transfer the steak to a cutting board and let it rest for 5 minutes to retain its juices.
Slice the steak thinly against the grain for maximum tenderness.
Garnish the steak with fresh cilantro, mint leaves, and sliced red chili if desired. Serve with steamed jasmine rice if preferred.
Nutrition Facts
Calories |
3895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.1 g | 323% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 5429 mg | 236% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 21.2 g | ||
| Protein | 216.3 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3543 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
