Recipe: Thai Skirt Steak Tacos With Peanut Sauce and Cucumber-Mango Salsa

Makes 8 tacos.

Note: To get the most flavor out of the corn tortillas, toast them in a hot skillet or directly over a gas burner, until the edges are slightly blackened, stack them and wrap them in a clean dish towel. Fish sauce can be found in the Asian section of most supermarkets. From Meredith Deeds.

Steak:

• 1/3 c. lime juice

• 4 tbsp. fish sauce, divided (see Note)

• 3 tbsp. brown sugar

• 1 hot red chile pepper, seeded and finely chopped

• 1 lb. skirt or flank steak, cut crosswise into 6-inch segments

Cucumber Mango Salsa:

• 1 medium cucumber, peeled, seeded and diced

• 1 medium mango, peeled, pitted and diced

• 2 tbsp. chopped fresh cilantro

Peanut Sauce:

• 1/4 c. peanut butter (either smooth or crunchy)

• 2 tbsp. lime juice

• 2 tbsp. water

• 1 tbsp. Sriracha sauce

• 2 tsp. fish sauce (see note)

• 8 corn tortillas, warmed

• Thinly sliced cabbage

• Fresh cilantro leaves

• Fresh mint leaves, torn

To prepare the meat: In a small measuring cup, combine lime juice, 2 tablespoons fish sauce, 3 tablespoons brown sugar and chile. Whisk until sugar is dissolved. Transfer half of the mixture into a medium bowl and the remaining mixture into a large zip-top bag.

Add remaining 2 tablespoons fish sauce and garlic to the zip-top bag. Shake to combine. Add steak, seal bag and turn several times to coat steak in marinade. Keep refrigerated for at least 30 minutes or up to 8 hours.

To make the salsa: In the bowl with the lime juice mixture, add the cucumber, mango, cilantro and mint. Stir to combine. Set aside.

To make the Peanut Sauce: In a small bowl, whisk together the peanut butter, 2 tablespoons lime juice, water, Sriracha sauce, 1 tablespoon brown sugar and 2 teaspoons fish sauce. Set aside. (Add more water, a tablespoon at a time, if the sauce is too thick to drizzle.)

To complete the dish: Preheat your broiler to high and place rack 6 inches from broiler. Place a piece of foil over a large baking sheet and lay the skirt steak on top. Broil for about 4 minutes on each side (for medium-rare); broil a bit longer on each side if you prefer it more well done. Transfer to a cutting board and let rest for 10 minutes. Cut into thin slices against the grain.

Nutrition information per serving:

Calories260Fat11 gSodium685 mg

Carbohydrates26 gSaturated fat3 gTotal sugars12 g

Protein15 gCholesterol30 mgDietary fiber3 g