What’s been cooking in the Dinner Diva kitchen lately? Here’s a delicious meal we recently enjoyed on the grill: Thai Skirt Steak and Coconut Milk Risotto with Asparagus. It’s definitely a keeper! It combines a couple of different recipes with a few Thai flavors. Keep reading for the recipes!
Thai Grilled Skirt Steak Recipe
The original recipe from Something New For Dinner called for flank steak, but we used skirt steak instead. Pull out the grill and get ready to marinate!
- Zest from 1 lime
- 1/3 cup lime juice plus one lime
- 1/3 cup fish sauce
- 2 cloves garlic, minced
- 2″ finger of ginger, peeled and minced
- 1 jalapeño or Thai chili, seeded and minced
- 2 Tbsp brown sugar, packed
- 1 tsp red pepper flakes
- 2 green onions, thinly sliced on the diagonal
- 1/4 cup sunflower oil
- 2 pounds skirt steak
To make the marinade, mix the first 9 ingredients together in a small bowl. Slowly whisk in the sunflower oil. Add the juice of one more lime to the remaining mixture in the bowl and mix. This will be used to marinate the steak.
Tenderize the skirt steak by pounding with a mallet on both sides. Put steak in a ziplock plastic bag and add marinade. Squeeze the air out of the bag and seal. Squish the meat and dressing around to ensure the meat is fully coated in the dressing. Allow to marinate in the fridge at least 3 hours.
Prepare a medium-hot grill. Remove steak from marinade and salt and pepper both sides. Grill to medium rare, about 2-3 minutes on each side. Remove the steak from the grill and let rest 10 minutes before slicing. Slice in thin slices perpendicular to the grain, cutting down at an angle (as opposed to straight up and down.)
Download and print the recipe here.
Coconut Risotto with Asparagus Recipe
This recipe for Coconut Milk Risotto with Asparagus is from the cooking show, “How to Live to 100.” The 1 1/2 cups of arborio will soak up the 8 cups of broth, 1/2 cup of rice wine and 1 cup of coconut milk to make a nice and creamy risotto without any cheese. Then, just add a few flakes of coconut to go with the theme and to add a little texture.
- 8 cups low-sodium vegetable broth
- 1 1/2 Tablespoons coconut oil
- 1 1/2 Tablespoons olive oil
- 2/3 cup diced yellow onion
- 1/4 cup plus 2 Tablespoons fresh lemongrass, finely chopped
- 2 teaspoons minced fresh ginger
- 1 1/2 cups arborio rice
- 1/2 cup sweet rice wine
- 2 cups asparagus, trimmed and cut into 1/2-inch pieces
- 1 teaspoon dried basil
- Few pinches white truffle salt
- 1 cup coconut milk
Bring the vegetable broth to a simmer in a medium saucepan and maintain it at a simmer while you make the risotto.
In a large saucepan, heat the coconut oil and olive oil over medium-high heat. Add the onion, lemongrass and ginger and cook until the onion begins to soften and turn translucent, 5 to 7 minutes. Reduce the heat to medium-low, add the rice and cook for 1 to 2 minutes, stirring to thoroughly coat the rice with oil. Stir in the sweet rice wine and cook until it is completely absorbed. Now begin adding the vegetable broth, about 1/2 cup at a time, allowing each 1/2 cup to be fully absorbed before adding another. Repeat in this way until about 1 cup of the broth remains.
Stir the asparagus, basil and truffle salt into the rice. Continue cooking, adding the remaining broth as before, until the broth is completely gone and the rice has become tender and very creamy (the entire cooking process should take 35 to 40 minutes). Stir in the coconut milk and cook until fully absorbed, another 1 to 2 minutes. Season with salt and serve immediately.
Download and print the recipe here.
Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.