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Add different, flavorful spices to your favorite foods

The Recipe Gals

Thai coconut lime grilled skirt steak

This Thai coconut lime grilled skirt steak is so juicy and flavorful! When picking a beef skirt steak, it is recommended to us grass fed beef.

1/2 cup light coconut milk

1/4 cup coconut sugar

2 teaspoons lime zest

2 tablespoons lime juice

2 teaspoons Thai fish sauce

2 teaspoons grated ginger root

1 pound beef skirt steak, cut into 4-inch lengths

1/2 teaspoon coarse kosher salt

Whisk coconut milk, coconut sugar, lime zest, lime juice, fish sauce and ginger in a small bowl. Place skirt steak into a 1 gallon resealable bag. Pour marinade over the steak. Press out air and seal the bag shut. Refrigerate the steak 4 to 12 hours.

Preheat grill to high heat.

Drain steak and discard marinade. Pat steaks dry and sprinkle with salt. Oil grill rack and immediately place steaks on the grill.

Cook 2 minutes and turn a quarter turn to create hash mark. Continue cooking 30 to 90 seconds more on first side.

Flip steaks over and continue cooking 2 1/2 to 5 minutes on the second side to desired doneness, 5 to 8 minutes total depending on the thickness of the steaks.

Let steaks rest on carving board at least 4 minutes before cutting lengthwise across the grain.

Mexican salsa

This Mexican salsa is a healthy, delicious and easy-to-make appetizer or snack.

15ounce can black beans, drained and rinsed

3 fresh ears of corn, cooked

1/4 medium red onion, chopped

1 jalapeno pepper, finely chopped

1 large fresh tomato, chopped

2 avocados, chopped

3 tablespoons scallions, chopped

1/4 cup cilantro or parsley, chopped

1/4 cup extra virgin olive oil

2 limes juiced

1 teaspoon Mexican seasoning or to taste

Salt and pepper

Cook corn and remove from cob, if using a 15-ounce can of corn, drain and rinse. Remove seeds from jalapeno. Chop the fresh tomato and discard seeds and pulp.

Place black beans, corn, red onion, jalapeno pepper, tomato, avocados, scallions and cilantro in a large bowl. Mix thoroughly, set aside.

Add extra virgin olive oil, lime juice, Mexican seasoning and salt and pepper to a medium bowl. Mix well until all ingredients are well incorporated.

Pour liquid mixture over salsa and mix thoroughly so the salsa is evenly coated. If desired, add additional salt and pepper, to taste.

Serve with tortilla chips.

— The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years’ experience as nutritionists in the public school and university settings. You’ll find their delicious offerings every other week in the Williamsport Sun-Gazette’s section, The Taste.

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