thai skirt steak with carrot salad

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INGREDIENTS

• 3 tablespoons red curry paste
• 1 tablespoon lime zest plus 1 tablespoon juice and wedges for serving
• 2 teaspoons olive oil, divided
• 1 pound skirt steak, cut into 4 pieces
• Salt and pepper
• 6 medium carrots, trimmed and shaved with a vegetable peeler
• 1/2 cup fresh cilantro leaves

DIRECTIONS

1. STEP 1

   In a large zip-top bag, combine curry paste, lime zest, and 1 teaspoon oil. Add steak and shake to coat. Refrigerate 1 hour (or up to overnight).

2. STEP 2

   Heat broiler, with rack set 8 inches from heat. Transfer steak to a foil-lined rimmed baking sheet, season with salt and pepper, and broil until medium-rare, 4 to 5 minutes per side. Let rest, covered, 10 minutes.

3. STEP 3

   Meanwhile, combine lime juice, carrots, cilantro, and remaining teaspoon oil. Season salad with salt and pepper. Slice steak against the grain and serve with salad and lime wedges.