Recipe by

Visit website

You're going to want this Thai-inspired dish in your recipe repertoire for when the mint hits the fan!


Total time

40 minutes






  • marinade
  • ¼ cup lime juice
  • 2 tablespoons canola or vegetable oil
  • 1 tablespoon minced ginger
  • 4 cloves garlic (minced)
  • 2 teaspoons green curry paste
  • ½ teaspoon salt
  • 12 ounces beef skirt steak
  • dressing
  • ½ cup mint leaves, loosely packed
  • ¼ cup lime juice, or to taste
  • 1 or 2 jalapeno peppers (coarsely chopped)
  • 2 teaspoons minced ginger
  • 2 cloves garlic (minced)
  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar (packed)
  • slaw
  • 1 package (12-ounce) broccoli slaw
  • 1 bunch scallions, ( white and light green part only, chopped)
  • ¼ cup mint leaves, loosely packed (thinly sliced)
  • 2 tablespoons lime juice
  • 1 tablespoon canola or vegetable oil
  • for SERVING
  • dry-roasted peanuts
  • boston lettuce leaves
  • lime wedges


  3. Combine marinade ingredients in a zipper-top bag. Add the beef and marinate at room temperature while preparing the dressing and slaw.
  5. Combine dressing ingredients in a food processor or blender. Process until smooth. Set aside.
  6. SLAW
  7. Combine slaw ingredients in a bowl. Set aside.
  8. BEEF
  9. Preheat a grill to medium-high. Remove skirt steak from marinade and discard marinade. Place the skirt steak on the grill, reduce heat to medium and cook 5 minutes per side or until medium doneness. Transfer beef to a plate, tent with aluminum foil and let rest 5 minutes.
  10. Slice the beef across the grain into thin strips. Serve in lettuce leaves, topped with slaw, dressing and peanuts. Serve lime wedges on the side.
  11. View the recipe instructions at From a Chef's Kitchen

View this recipe plus 5,000 more in our FREE app

Preview in browser for now