Thai Marinated Skirt Steak with Sesame Noodles and Cilantro

cilantro steak tf

There is something supremely satisfying about serving a complete dinner heaped on a platter. It’s great for family-style dining, allowing everyone to dig into a meal that combines meat, greens and, in this case, noodles. This Thai-inspired recipe embraces budget friendly skirt steak – a flavorful cut of meat that loves a good marinade. The sweet, sour, and salty marinade tenderizes the meat while infusing it with addictive Thai flavor and spice. The longer the beef can marinate the better, but that’s the only time consuming step of this dish (with zero effort, just advance planning). Otherwise, once the ingredients are on hand this dish comes together quickly for a family friendly weeknight dinner that will have everyone reaching for seconds.

Thai Marinated Skirt Steak with Sesame Noodles
Serves 4

3 garlic cloves, minced
1 lemongrass stalk, outer leaves removed, finely chopped
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
2 tablespoons Sriracha or sweet chili sauce
1 tablespoon fish sauce

1 1/2 pounds skirt steak
8 ounces Chinese Chow Mein or Vietnamese wheat noodles

1 small garlic clove, minced
2 tablespoons fresh lime juice
2 tablespoons sesame oil
2 tablespoons tahini
1 tablespoon soy sauce
2 teaspoons finely grated ginger
1/2 teaspoon Sriracha or hot sauce
1/4 teaspoon sugar

Peanut or vegetable oil
3 scallions, white and green parts thinly sliced
1 red or green jalapeno chili pepper, stemmed and seeded, finely chopped
1 cup fresh cilantro sprigs (or more to taste)
1 tablespoon toasted seseame seeds

Combine the marinade ingredients in a large bowl and whisk to blend. Slice the skirt steak on the diagonal against the grain into 1-inch strips. Add to the marinade and toss to coat.  Cover and refrigerate at least 2 hours or up to 24 hours. Remove from refrigerator 30 minutes before proceeding with recipe.

Cook the noodles until al dente per manufacturer’s instructions. Drain and transfer to a bowl. While the noodles are cooking, whisk the dressing ingredients in a small bowl. Pour half of the dressing over the drained noodles and toss to thoroughly coat.

Heat 1 tablespoon oil in a cast iron skillet over medium-high heat. Add the skirt steak in batches without overcrowding the pan. Sear the steak on both sides until cooked to desired doneness, about 2 minutes each side for medium. Transfer to a plate and repeat with remaining meat.

To serve, arrange the noodles on a platter or individual serving plates. Top with skirt steak strips. Scatter the scallions, cilantro, chili pepper and sesame seeds over. Drizzle with the remaining dressing, to taste. Serve warm.

16 responses to “Thai Marinated Skirt Steak with Sesame Noodles and Cilantro

  1. Gorgeous flavors! A delightful dish. I love Thai food.



  2. I love serving an entire meal on one platter – yours looks divine.

  3. Pure comfort food… it’s gorgeous, delicious, and I’m quite certain would make anyone who was served this, very happy. Lovely post. Lovely recipe. 🙂

  4. A perfect recipe for Sunday dinner! Lots of bold, bright flavor paired with steak that would keep my husband very happy!

  5. randa grafman

    looks delicious! could you use rice noodles? (for those who can’t eat wheat)

  6. Oh yes, this looks divine! This one will go on my bucket list for my next Asian food craving.

  7. All my favorite flavors! I have a flank steak in the fridge right now…this may very well be its destiny. I’ll let you know!

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  9. I do a similar marinade that I’ve done for awhile, but have never added the lemongrass. Genius addition!!

  10. This looks delicious and right up my fiance’s alley! Making this asap!

  11. Fantastic! I am definitely going to try this soon, must find lemongrass, I love it, but our grocery stores don’t carry it all the time, unfortunately

  12. This looks absolutely wonderful!

  13. It just dawned on me that I need an app that automatically pins EVERYTHING you do. I’ll just keep hitting pin it for now.:) Looks amazing.

  14. This is such a terrific looking dish! Love the dressing and the fresh greens tossed on the top. I’m with you, eating from one platter is the way to go!

  15. This looks divine! I bet that marinade would also be killer on eggplant as well.