Thai Grilled Skirt Steak with Herb Salad | Recipe | Kai Kani

Ingredients

• Marinade
• 1 can full fat coconut milk
• 3 tb fish sauce
• 1 tb garlic, grated
• 1 tb ginger, grated
• 1 fresno chili, minced
• 1 stalk lemongrass, white parts, minced
• 1 lime, zested
• 2 tb cilantro stems, finely chopped
• 2 tb brown sugar
• 1 1/2 tsp curry powder
• 1 tsp white pepper, freshly cracked
• 1 tsp ground coriander
• 2 lbs skirt steak
• avocado oil, for drizzling
• Rare : 120-125 F
• Medium Rare : 130-135 F
• Medium : 140 - 145 F
• Medium Well : 150-155 F
• Well Done : 160+F
• 2 tb mint leaves
• 1/4 c cilantro leaves
• 1/4 c thai basil
• 1 fresno chili, sliced
• 2 radishes, thinly sliced
• squeeze of lime juice
• drizzle of avocado oil
• pinch of salt