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Thai Skirt Steak with Carrot Salad

Martha Stewart
  • 25 minutes
  • Serves 4

INGREDIENTS

4

cut into pieces 1 pound skirt steak

1 tbsp

lime zest plus

6

Carrots, medium

1/2 cup

Cilantro, fresh leaves

3 tbsp

Red curry paste

1

Salt and pepper

2 tsp

Olive oil