Recipes Ingredients Meat & Poultry Beef Recipes Thai Skirt Steak with Carrot Salad 3.8 (11) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 25 mins Servings: 4 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. Ingredients 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 ½ cup fresh cilantro leaves Directions 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). 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. 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. Rate it Print