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Coconut-braised Skirt Steak

A recipe by Julie Van Rosendaal

Coconut-braised Skirt Steak

Total Time:

5hrs 20mins





Skill Level:



  • 1 - 1 1/2 lb. Members’ Reserve inside skirt steak
  • 1 jalapeño pepper, seeded and chopped
  • 2 garlic cloves, crushed
  • 1 Tbsp. grated ginger
  • canola oil, for cooking
  • 1 14 oz (398 mL) can coconut milk
  • 4 - 6 green onions, left whole
  • 1/4 cup chopped cilantro stems, plus leaves for garnish
  • juice of a lime (about 2 Tbsp)
  • salt, to taste

How to Make It

Preheat the oven to 300˚F. Set an ovenproof skillet or braising dish over medium-high heat, add a drizzle of oil and brown the steak well on both sides. Remove from the pan and add the jalapeño, garlic and ginger. Cook for a minute, then return the steak to the pan, add the green onions, coconut milk, cilantro, lime juice and salt, cover and braise for 4-5 hours, or until the meat is very tender. Adjust seasoning, adding more salt or lime if it needs it, and thinly slice or pull apart. Serve with rice, topped with extra cilantro. 

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