Grilled Thai Steak & Veggies
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Ingredients
Steak and Marinade
- 1/4 C Lime Juice
- 2 Tb Fish Sauce
- 2 Tb Molasses
- 1 tsp Sugar
- 1.5 Lb Skirt steak thin sliced strips
Sauce
- 1/4 C Lime Juice
- 1/4 C Fish Sauce
- 1 tsp Sugar
- 3 Tb Soy Vay Spicy 'N Sweet Chili Heat Marinade
- 1 Tb Hoisin Sauce
Veggies
- 1 Zucchini sliced thin
- 1 Orange Bell Pepper Sliced into strips
- 12 Shishito Peppers
- 32 Snow Peas
- 2 Tb Spiced Coconut Vinegar
Ingredients
Steak and Marinade
Sauce
Veggies
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Instructions
- Whisk the Marinade ingredients together. Pour into a ZipLoc bag with the Steak strips. Allow to marinate in the fridge for a few hours (or overnight)
- Heat a grill pan on high. Coat with some cooking spray. Lay the steak strips out to cook, When the top side is just still slightly pink turn over and cook for about 1 more minute.
Sauce
- Whisk the ingredients together and store in a sealed container in the fridge until needed
Veggies
- Marinate the Zucchini and Orange Bell Pepper Slices in the Coconut Vinegar for about 20 minutes. Then grill the Veggies with Steak strips. Reserving the Vinegar
- The Snow Peas and Shishito Peppers will take just a few minutes to cook. When ready heat a skillet on medium-high. In batches add the Snow Peas and the Shisitios to the skillet with a little bit of the reserved Vinegar. Cook until the Snow Peas are slightly softened and the Peppers have started to blister
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