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Thai Skirt Steak with Carrot Salad


Red curry paste, loaded with Thai seasonings, is the secret ingredient in the marinade for this steak dinner. A shaved-carrot salad with a lime-juice dressing adds a sweet-and-sour crunch to the dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2012


  • 3 tablespoons red curry paste
  • 1 tablespoon lime zest plus 1 tablespoon juice and wedges for serving
  • 2 teaspoons olive oil, divided
  • 1 pound skirt steak, cut into 4 pieces
  • Salt and pepper
  • 6 medium carrots, trimmed and shaved with a vegetable peeler
  • 1/2 cup fresh cilantro leaves


  1. In a large zip-top bag, combine curry paste, lime zest, and 1 teaspoon oil. Add steak and shake to coat. Refrigerate 1 hour (or up to overnight).

  2. Heat broiler, with rack set 8 inches from heat. Transfer steak to a foil-lined rimmed baking sheet, season with salt and pepper, and broil until medium-rare, 4 to 5 minutes per side. Let rest, covered, 10 minutes.

  3. Meanwhile, combine lime juice, carrots, cilantro, and remaining teaspoon oil. Season salad with salt and pepper. Slice steak against the grain and serve with salad and lime wedges.

Reviews Add a comment

  • MS11408797
    12 DEC, 2015
    I am surprised that someone felt it was so very spicy. I made the Thai skirt steak last night and we were surprised at how mild it was. The flavors of the red curry paste and lime zest were wonderful. It was certainly an easy recipe to throw together.
  • _Abbysr_
    3 SEP, 2013
    If I had one word to describe this recipe I would say: SPICY!!! The steak smelled good the whole while when I was cooking it and I was very much looking forward to eating it. Usually I'm okay with spicy things, but this was definitely too spicy for me. My family finished it, but I quote "after you kill a few taste buds it tastes pretty good!". If I am to make this again I would only put in 1.5tablespoons of curry paste and maybe some brown sugar. Otherwise, carrots and appearance were very nice