Grilled Skirt Steak with Thai Chili Dipping Sauce (Neur Yam Nam Tok)

By Taweewat Hurapan

Serves 4

8 ounces skirt steak, cleaned and trimmed

Marinade:
2 ounces oyster sauce
1 ounce Maggi brand seasoning sauce
1 ounce garlic, chopped
4 ounces sugar, granulated

Thai Chili Dipping Sauce
1 ounce fish sauce
1 ounce lime juice
1 teaspoon garlic, sliced
1 kaffir lime leaf, julienned
1 teaspoon sugar, granulated
1 teaspoon red chili, crushed and dried

Combine all ingredients of the marinade and pour over the steak. Marinate the steak for 15 minutes only or it will be too salty. Mix the ingredients of dipping sauce. Grill the steak until medium or medium-rare. When steak is done, cut into slices and serve with dipping sauce.