Coconut Curry Grilled Steak

Our Coconut Curry Indian Simmer Sauce adds punchy sweet-tart flavor and spice to grilled steak when used as a marinade. Serve this summery main topped with quick-pickled radishes and shallots for brightness and crunch.

Serves 4-6


1.5 lbs skirt steak

1 tsp kosher salt, plus more for garnish

1 jar Coconut Curry Indian Simmer Sauce

Vegetable oil, for grilling

4 radishes, thinly sliced

1 shallot, thinly sliced

2 tbsp lime juice

Chili flakes, for garnish (optional)


Step 1
Cut skirt steak into 6-inch sections, then season generously with salt. Place in a resealable plastic bag, then pour in the Coconut Curry and toss to coat. Refrigerate at least one hour and up to eight hours to marinate.

Step 2
Prepare a grill or grill pan for high heat grilling. Brush the grates lightly with oil and then grill the skirt steak pieces, turning often, until well-charred and an instant read thermometer inserted in the thickest part reads 120F, 6–8 minutes. Let rest 10 minutes before slicing against the grain.

Step 3
Meanwhile, toss radishes and shallots in a small bowl with lime juice and a pinch of salt, set aside.

Step 4
Serve steak topped with radishes and shallots and sprinkled with chili flakes (optional).