Grilled Skirt Steak in Lettuce Leaves / Soy - Ginger Dipping Sau

“From CBS "Chef on a Shoestring", David Armstrong's recipe from "Small Bites". Prep includes 1 hour marinade”
1hr 22mins

Ingredients Nutrition


  1. Begin by soaking the skewers in water for 20 minutes to prevent them from igniting when placed on the grill.
  2. With a boning knife, trim any visible fat on the skirt steak. Then, cutting on a bias, slice against the grain in 3-inch strips and set aside in a plastic storage container.
  3. For the marinade, combine in a large bowl 3/4 cup of the soy sauce, the juice of 2 limes, the pineapple juice, and the sliced onion. Mix well, season with salt and pepper, and pour over the beef. Allow this to marinate in the refrigerator for 1 hour. Remove the beef from the marinade, and skewer with the bamboo.
  4. For the dipping sauce, in a small bowl combine the remaining 1/4 cup soy sauce, the ginger, garlic, sugar, juice of the remaining 2 limes, the vinegar, and scallions. Check the seasoning, and transfer to a small serving bowl.
  5. Light the grill or preheat the oven to 375°F.
  6. To serve, grill or bake the skewers on a hot grill for about 1 minute on each side, and allow to cool. On a large platter, lay out the butter lettuce leaves, then on each leaf, place a few basil and cilantro leaves.
  7. Rest the skewers of beef on the leaves. Have each guest grab a leaf, remove the skewer, and enjoy with the dipping sauce.

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