Recipe courtesy of Christina Arokiasamy

Grilled Skirt Steak with Rendang-Style Marinade

  • Level: Easy
  • Total: 3 hr 30 min (includes marinating and resting times)
  • Active: 20 min
  • Yield: 4 servings
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1 tablespoon ground coriander

1 teaspoon ground turmeric

About 1 1/2 cups rendang sauce, such as Brahim's 

One 15-ounce can coconut milk 

2 pounds beef skirt steak, cut into 4-inch pieces 

Canola oil, for oiling the grill grates

4 butter lettuce leaves 

Sriracha sauce, such as Lingham's, for dipping, optional


  1. In a medium skillet over low heat, add the coriander and turmeric and toast until aromatic, about 2 minutes.
  2. Put the rendang sauce in a medium bowl. Add the toasted coriander and turmeric and mix in the coconut milk.
  3. Place the skirt steak in a large baking dish. Pour the rending marinade over the steak and turn to coat evenly. Cover with a plastic wrap and refrigerate for 3 hours or as long as overnight.
  4. When ready to cook, heat a grill or grill pan over medium-high heat. Lightly oil the grill grates.
  5. Grill the steak, turning occasionally, for 6 to 8 minutes for medium rare, or 12 minutes for medium. Transfer to a cutting board and let rest for 10 minutes. Slice the steak across the grain and divide the slices evenly among the lettuce leaves. Serve with a side of sriracha sauce for dipping, if desired. Serve immediately.