Grilled skirt steaks with spicy roasted tomato sauce from Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked Over Charcoal (page 166) by Leela Punyaratabandhu

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Notes about this recipe

  • Eat Your Books

    Allow to marinate for 4 to 6 hours. Can substitute black pepper for white pepper.

  • jenburkholder on May 15, 2025

    She has slightly different versions of this in two books, and on Serious Eats. I mostly followed this one, though used strip steak instead of skirt. Only marinated a couple hours. I toasted and ground whole dried chiles as I didn't think I had the right type of chile flakes for this. Really enjoyed the sauce, and the steak was good though we slightly overcooked it, so wasn't as juicy as I would have wanted. Quite good, though, would consider repeating. Served with rice and a Thai fried egg salad (one of my all-time favorites).

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