Thai Pan-Grilled Skirt Steak

MMM. This is incredibly tasty and super easy! 10+/10 for sure. Served with boiled Basmati rice. 

Link to original recipe: https://www.foodandwine.com/recipes/thai-grilled-skirt-steak

Recipe below contains my modifications.

Ingredients:

1/4 c. toasted sesame oil

1/4 c. soy sauce

2 T. finely chopped fresh ginger

2 1/2 T. S&B brand crunchy garlic with chili oil (umami topping) --found at Meijer

2 T. salted cocktail peanuts (I will chop these next time I make this, though they were fine whole)

1 T. light brown sugar (packed)

1 T. fresh lime juice

1 lb. skirt steak (can be up to 2 lb; I just didn't have nor need that much)

1/4 c. chicken stock

pepper, to taste

Directions:

1. In a medium bowl, whisk together the sesame oil, soy sauce, ginger, crunchy garlic paste/topping, peanuts, brown sugar, and lime juice. Add the skirt steak and move around to coat in the marinade. Position the steak so it is as covered as possible, then cover the dish and refrigerate overnight.

2. Set steak/marinade mixture out 30 minutes prior to cooking (to come up in temperature). Heat a cast iron grill pan over medium-high heat (or light an outdoor grill instead). Pull steak from marinade, let excess drip off, then place in grill pan. Cook 3 minutes per side, then place on a plate to rest for 5 minutes.

3. Meanwhile, pour the marinade into a small saucepan. Add the chicken stock, season with pepper, and heat over medium heat until reaches simmer/boil. Modify heat as needed to maintain low simmer for 3-5 minutes (I am not sure exactly how long I went).

4. Slice steak across grain, serve with cooked marinade sauce and enjoy!