Thai Grilled Skirt Steak

• 1/4 cup toasted sesame oil
• 1/4 cup soy sauce
• 2 tablespoons of finely chopped ginger
• 2 tablespoons of finely chopped garlic
• 2 tablespoons of finely chopped cilantro
• 2 tablespoons of salted roasted peanuts
• 2 scallions, minced
• 1 tablespoon of light brown sugar
• 1 tablespoon of lime juice
• 1 tablespoon of chile oil
• 2 pounds skirt steak
• 1/4 cup chicken stock
• Salt
• Freshly ground pepper

1. In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime juice and chile oil; transfer half to a shallow dish.
2. Add the steak and turn to coat.
3. Cover and refrigerate overnight.
4. Refrigerate the remaining marinade.
5. Light a grill.
6. Add the stock to the reserved marinade.
7. Bring the steak to room temperature, season with salt and pepper and grill over high heat until medium-rare, 5 minutes.
8. Transfer the steak to a board and let rest for 5 minutes, then thinly slice across the grain.
9. Serve the steak with the sauce.

sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, brown sugar, lime juice, chile oil, skirt steak, chicken stock, salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/thai-grilled-skirt-steak (may not work)