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All grilled steak is the same…or is it? Not when you’re talking about Anna Stockwell’s lemongrass-ginger coconut grilled steak (from her new cookbook, For the Table). It’s slightly sweet and deeply flavorful, with a “why’s this so tasty?” secret ingredient to thank. (It’s fish sauce.)
If you’ve never cooked skirt steak, the shape and size can be intimidating—but you’re in good hands. “Cutting the skirt steak against the grain is very important to make your eating experience pleasant,” she explains, “but the shape of a skirt steak is made to trick you. You might think you should cut it into strips crosswise, but think again: Turn your section of skirt steak so that the stripes of the grain go side to side in front of you instead of up and down, and then slice it into strips through those stripes, which will mean you’re cutting it lengthwise. You can also turn it on the diagonal and cut sort of lengthwise on a bias, as long as you’re cutting against the grain.”
Voilà, tender, juicy steak that’s a welcome change from your usual summer fare.
Recipe excerpt from the new book For the Table: Easy, Adaptable, Crowd-Pleasing Recipes by Anna Stockwell, published by Abrams. Text © 2022 by Anna Stockwell. Photography by Chelsea Kyle.
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