Lunch: Grilled Skirt Steak with Rendang-Style Marinade

Ingredients

1 tablespoon ground coriander
1 teaspoon ground turmeric
About 1 1/2 cups rendang sauce, such as Brahim's
One 15-ounce can coconut milk
2 pounds beef skirt steak, cut into 4-inch pieces
Canola oil, for oiling the grill grates
4 butter lettuce leaves
Sriracha sauce, such as Lingham's, for dipping, optional

Instructions

In a medium skillet over low heat, add the coriander and turmeric and toast until aromatic, about 2 minutes. Put the rendang sauce in a medium bowl. Add the toasted coriander and turmeric and mix in the coconut milk. Place the skirt steak in a large baking dish. Pour the rending marinade over the steak and turn to coat evenly. Cover with a plastic wrap and refrigerate for 3 hours or as long as overnight. When ready to cook, heat a grill or grill pan over medium-high heat. Lightly oil the grill grates. Grill the steak, turning occasionally, for 6 to 8 minutes for medium rare, or 12 minutes for medium. Transfer to a cutting board and let rest for 10 minutes. Slice the steak across the grain and divide the slices evenly among the lettuce leaves. Serve with a side of sriracha sauce for dipping, if desired. Serve immediately.

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