INGREDIENTS
• 2 pounds skirt steak
• 3 cloves garlic
• 2 inches ginger, peeled
• 2 stalks lemongrass, smashed and roughly chopped
• 2 tablespoons coarsely ground black pepper
• 1/2 cup grapeseed oil
• 1 avocado, pitted, peeled and cut into spears
• 1/4 honeydew melon, peeled and thinly sliced
• 1 bunch watercress, washed and picked from the thick stems
• 1/2 red onion, julienned
• 1/4 cup Thai basil leaves (regular basil will also work)
• Salt
Spicy lime dressing
• 1 cup fresh lime juice
• 1/3 cup sugar
• 1/3 cup fish sauce
• 1 tablespoon sambal
• 1/2 teaspoon xanthan gum
DIRECTIONS
In a blender, blend garlic, ginger, lemongrass, black pepper, and grapeseed oil until smooth. Pour over flank steak and let marinate for at least one hour in the refrigerator.
For the spicy lime dressing, blend all ingredients in the blender at high speed. Keep dressing cold in the refrigerator.
Remove skirt steak from refrigerator and let it sit at room temperature for about 30 minutes. Before grilling steak, remove excess marinade by blotting with paper towels. Season the steak generously with salt and additional freshly ground black pepper. Grill skirt steak over high heat, about 3-4 minutes on each side for medium-rare. Remove steak from grill and let rest at least 5 minutes. Meanwhile, compose salad of honeydew, watercress, avocado, red onion and basil on serving plates. Dress generously with spicy lime dressing. Slice steak thinly against the grain and plate with salad. Serve immediately.
