Skirt Steak with Spicy Coconut Dressing

Ingredients

• •½ piece red jalapeno, Fresno or serrano chile, finely grated
• •1 clove garlic clove, finely grated
• •1 inch fresh ginger, peeled and finely grated
• •4 tablespoons coconut cream from 1 small can unsweetened full-fat coconut milk
• •¼ cup fresh lime juice, plus wedges for serving
• •1 to taste Kosher salt
• •2 tablespoons unsweetened shredded coconut
• •1 pound skirt steak, cut into two or three pieces
• •2 tablespoons extra-virgin olive oil
• •½ head head iceberg lettuce, leaves torn into palm-size pieces
• •¼ cup cilantro leaves and tender stems, torn
• •1 whole avocado
• •cut into 1/2-inch pieces

Cooking Instructions

1. 1.

   In a large bowl, combine chile, garlic, ginger, coconut cream, and lime juice. Season with salt and stir to combine. Stir in coconut and taste dressing: It should be fairly tangy, spicy, and salty to balance the mild iceberg. Dressing may seize up and seem very thick, but it will loosen up when tossed with the salad.

   5 min

2. 2.

   Season steak on both sides with salt.

   2 min

3. 3.

   Place a 10- or 12-inch skillet, preferably cast-iron, over medium-high heat. Add oil and when it shimmers, place steaks carefully into pan and cook, undisturbed, until browned on underside, 2-3 minutes. Turn and cook until browned on second side and medium-rare, about 2 minutes longer. Transfer steaks to a platter and let rest 5-10 minutes before cutting against the grain into 1/4-inch slices.

   15 min

4. 4.

   Add lettuce and cilantro to bowl with dressing and toss to coat. Taste the lettuce and add more salt and/or lime juice if needed. Add avocado and toss gently to distribute. Serve steak and salad with lime wedges for squeezing over.

   5 min