Grilled Skirt Steak Vietnamese Style

Infuse your next barbecue with bold, aromatic flavors using this Grilled Skirt Steak Vietnamese Style recipe. Perfectly marinated in a vibrant blend of fish sauce, soy sauce, brown sugar, lime juice, minced garlic, and freshly chopped lemongrass, the tender skirt steak absorbs a harmonious mix of savory, tangy, and slightly sweet notes. Sear it to perfection on the grill for a smoky char, then garnish with fresh cilantro, mint, and optional red chili slices for a pop of freshness and spice. This quick and easy 25-minute recipe (plus marination time) is ideal for weeknights or entertaining, especially when served with fluffy jasmine rice. Elevate your grilling game with this irresistible Vietnamese-inspired dish!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1.5 pounds skirt steak
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 4 cloves garlic cloves, minced
• 1 stalk lemongrass stalk, finely chopped
• 2 tablespoons lime juice
• 2 tablespoons vegetable oil
• 0.25 cup fresh cilantro, chopped (for garnish)
• 0.25 cup fresh mint leaves, chopped (for garnish)
• 1 red chili, thinly sliced (optional, for garnish)
• 2 cups steamed jasmine rice (optional, for serving)

Directions

Step 1

Trim any excess fat from the skirt steak and set aside.

Step 2

In a bowl, whisk together the fish sauce, soy sauce, brown sugar, minced garlic, chopped lemongrass, lime juice, and vegetable oil to create the marinade.

Step 3

Place the skirt steak into a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to overnight for maximum flavor.

Step 4

Preheat your grill to medium-high heat (approximately 400-450°F). Lightly oil the grates to prevent the steak from sticking.

Step 5

Remove the skirt steak from the marinade and allow any excess marinade to drip off. Discard the remaining marinade.

Step 6

Grill the skirt steak for 3-4 minutes per side for medium-rare, or until desired doneness is achieved. Use a meat thermometer if necessary; 130-135°F is ideal for medium-rare.

Step 7

Transfer the steak to a cutting board and let it rest for 5 minutes to retain its juices.

Step 8

Slice the steak thinly against the grain for maximum tenderness.

Step 9

Garnish the steak with fresh cilantro, mint leaves, and sliced red chili if desired. Serve with steamed jasmine rice if preferred.

Nutrition Facts

Serving size	(1515.4g)

Amount per serving	% Daily Value*
Calories	3895.2

Total Fat 252.1g	0%
Saturated Fat 100.2g	0%
Polyunsaturated Fat 16.9g
Cholesterol 760.4mg	0%
Sodium 5428.9mg	0%
Total Carbohydrate 193.5g	0%
Dietary Fiber 5.6g	0%
Total Sugars 21.2g
Protein 216.3g	0%

Vitamin D 0IU	0%
Calcium 373.3mg	0%
Iron 26.4mg	0%
Potassium 3543.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 22.1%

Carbs: 19.8%