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Seared Skirt Steak with Thai-style Goat’s Milk Caramel

This Little Goat went to Southeast Asia
  • This Little Goat went to Southeast Asia


4 servings


45 minutes

active time

20 minutes


- 1 ½ - 2 lb. skirt steak

- Kosher salt

- 4 Tbsp This Little Goat went to Southeast Asia sauce, divided

- 2 cups Meyenberg Goat Milk

- ⅓ cup packed light brown sugar

- 1 Tbsp fresh lime juice

- 1-2 tsp Sambal Oelek

- Cooking oil, such as canola or vegetable oil

- ¼ cup fresh mint leaves, roughly torn

- This Little Goat went to Thailand everything crunch, for topping (optional)


Season your steak on all sides with kosher salt and transfer to a mixing bowl or baking dish. Toss with about 2 Tablespoons Southeast Asia sauce until coated. Set aside your marinate while you make your savory goat milk caramel.

Add the goat milk, brown sugar and ½ tsp salt to a small sauce pot. Bring to a boil over medium heat, whisking to combine. Let boil for about 1 minute, then reduce the heat to a gentle simmer. Continue simmering, whisking frequently, until the sauce has reduced to about ½ cup (your caramel will continue to thicken up as it cools).

Remove caramel from the heat and whisk in 2 Tablespoons Southeast Asia sauce, lime juice and 1-2 teaspoons Sambal, depending on your spice preference. Season to taste with salt and additional Sambal, as desired. Keep warm over low heat until ready to serve. 

Coat a large skillet with a drizzle of cooking oil and heat over high heat. Once hot, add in your steak. Sear until deep golden brown on both sides and cook through to desired doneness, about 4 minutes per side for medium. If the meat is getting too dark before it’s cooked through, reduce the heat to finish cooking.

Transfer steak to a cutting board and let rest for at least 5 minutes before slicing. 

Slice the meat, against the grain, into ½-inch thick slices. Top with a drizzle of savory Thai-style goat milk caramel, fresh mint leaves and a sprinkle of Thailand everything crunch. Dig in!

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