Skirt Steak with Spicy Coconut Dressing

A flavorful combination of juicy skirt steak served with a zesty coconut dressing featuring fresh chile, ginger, and lime. The dish is complemented by crisp iceberg lettuce, fresh cilantro, and creamy avocado for a perfect balance of textures and tastes.

4 servings

27 min

Published October 4, 2025

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.
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.
Season steak on both sides with salt.
2 min
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.
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

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

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

Season steak on both sides with salt.

2 min

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

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