Outside Skirt With Burmese Lime & Tea Leaf Salad

Make the Marinade

1. Place the garlic, ginger, lemongrass, soy sauce, brown sugar, fish sauce, and lime juice in a blender. Add the avocado oil and season with salt and pepper to taste.
2. Blend on high until a smooth paste forms.
3. Coat the Outside Skirt with the marinade and refrigerate for at least 4 hours.

Make the Tea Leaf Salad Dressing

1. Combine the loose leaf green tea, water, and white vinegar in a small saucepan.
2. Bring to a boil over high heat.
3. Reduce the heat and simmer gently for 25 minutes.
4. Remove from the heat and drain, squeezing out as much liquid as possible.
5. Place the tea leaves, sesame oil, avocado oil, garlic, lemon juice, and fish sauce in a blender.
6. Blend until smooth, add salt and pepper to taste. Set aside.

Cook the Outside Skirt

1. Remove the Outside Skirt from the marinade and wipe away any excess.
2. Season with salt and pepper.
3. Grill over medium-high heat for 3–4 minutes per side.
4. Remove from the grill when the internal temperature reaches 120–125°F for medium-rare.
5. Rest for 5–7 minutes before slicing against the grain.

Assemble the Tea Leaf Salad

1. Place a bed of lettuce mixed with cabbage and torn mint in the center of a large plate or platter.
2. Spoon the tea leaf dressing into a small bowl and place it in the center of the lettuce.
3. Around the lettuce, arrange separate piles of fried garlic, peanuts, sunflower seeds, sesame seeds, tomato, jalapeño, and crispy shallots.
4. Sprinkle with shrimp powder, fish sauce or salt, and soy sauce.
5. Squeeze the lemon over the salad.
6. Using 2 forks, gently mix ingredients together.
7. Arrange the sliced Outside Skirt around the edge of the plate and top with the dressed tea leaf salad before serving.