Categories: Grilling
Ingredients
- Marinade:
- 3 tbsp. coconut aminos
- 3 tbsp. fresh lime juice
- 2 tbsp. avocado oil
- 2 tbsp. fish sauce
- 2 tsp honey
- 1 tsp peeled and minced fresh ginger
- 1 garlic clove, minced
- 1/4 tsp sea salt
- 1 lb. sirloin steak, trimmed
- Pickles:
- 6 tbsp. fresh lime juice
- 2 tsp honey
- 2 tsp peeled and minced fresh ginger
- 1/4 tsp sea salt
- 1/2 English cucumber, halved lengthwise, sliced
- 1 carrot, cut into matchsticks or ribbons
Directions
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Make marinade: In a bowl, whisk all ingredients; cover and refrigerate (without steak).
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Make pickles: Whisk together lime juice and honey. Whisk in ginger and salt. Add cucumber and carrot. Cover and refrigerate for at least 4 hours (shake occasionally).
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Pat steak dry and place in a bowl. Pour marinade over and turn to coat; let stand for 15 to 30 minutes. Preheat grill to high; grease grill. Add steak and cook to desired doneness, 4 to 6 minutes per side for medium rare. Meanwhile, pour marinade into a skillet; bring to a boil on medium heat. Reduce heat to a simmer and cook, stirring occasionally, until slightly reduced, about 3 minutes. Transfer steak to a cutting board, tent with foil; let rest for 5 minutes.
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Slice steak against the grain. Divide among plates and spoon a small amount of sauce on top. Serve with pickles.