This is twist to the all-American skirt steak, but with a wallop of flavor from the Malaysian rendang marinade. The rendang is rubbed all over the steak then the steak is grilled until medium and juicy. You may serve this steak fajita style wrapped in a tortilla with a side of sautéed onions or simply enjoy it over your favorite salad. Every slice is heightened with bits of coconut, macadamia and lemongrass.
2 pounds beef skirt steak, cut into 4 inch pieces
½ cup coconut milk
3 tablespoons extra virgin olive oil or coconut oil
5 whole shallots, peeled and chopped
1 tablespoon chili paste or sambal ulek
2 fresh lemongrass
3-inch piece fresh ginger, peeled and sliced
6 garlic cloves, peeled
5 macadamia nuts
½ teaspoon turmeric powder
1 tablespoon coriander powder
Salt to taste
- Wash the lemongrass then peel off the first two outer parts and discard it. Cut off the hard stem on the bottom of the stalk and discard. Now thinly slice from the bottom of the lemongrass stalk six inches up. Discard the thin light green upper stalk.
- To prepare the rendang spice paste, heat the oil in a small pan and add the shallots, chili paste, lemongrass, ginger, garlic and macadamia nuts. Stir-fry over medium heat for 5 minutes. Add the turmeric, coriander and salt and stir-fry for 1 minute, then remove from the heat.
- Process the spice paste in the food processor together with coconut milk until smooth. The spice paste will be aromatic and orange colored.
- Place the steak in a large baking dish. Pour the marinade over the skirt steak and turn to coat evenly. Cover with a plastic wrap and refrigerate for 3 hours.
- Light a grill. When the grill is heated then lightly oil the grate. Grill the steak over a medium-hot fire for about 6 to 8 minutes for a medium rare meat, turning occasionally or cook for 12 minutes for medium meat. Transfer the steak to a cutting board and let rest for 10 minutes, then slice across the grain. Serve immediately.