SKIRT STEAK WITH MUSHROOM HASH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil and cook until the potatoes just start softening, about 5 minutes; drain and set aside. Season the steak with salt and pepper and set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the spinach and season with ½ teaspoon salt and a few of grinds of pepper. Cook, stirring, until the spinach is wilted and the liquid evaporates, about 3 minutes. Remove to a bowl; set aside.
- Wipe out the skillet; add 1 tablespoon olive oil and heat over medium-high heat. Add the steak and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.
- Pour out any drippings from the skillet. Melt the butter in the skillet. Add the mushrooms and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the remaining shallot, the potatoes, wine, ½ teaspoon salt and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Broil until browned, 8 minutes.
- Stir the spinach into the potato mixture. Slice the steak against the grain and serve with the vegetables.
Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 106 milligrams, Sodium 643 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams
BRAISED SKIRT STEAK WITH ARTICHOKE
Had my first annual 'I'm getting old' Dr.'s checkup yesterday and my cholesterol was - what's the opposite of through the roof? Through the floor? Anyway, it was low - real low. And I am healthy as a horse so I thought I might celebrate with a slab o' meat.
Provided by Jeff
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 1h
Yield 2
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
- Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
- Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.
Nutrition Facts : Calories 484 calories, Carbohydrate 16.4 g, Cholesterol 71.4 mg, Fat 33.8 g, Fiber 3.7 g, Protein 30.9 g, SaturatedFat 8.9 g, Sodium 1352.2 mg, Sugar 6.2 g
BRAISED FLANK STEAK WITH LEMON AND GARLIC
This is one of my mother's best recipes from my childhood. Flank steak was cheap back then, so feel free to substitute chuck steak or flap meat. The ingredients are simple but very flavorful. It's excellent with buttered noodles or white beans, and a green vegetable such as broccoli or asparagus.
Provided by Dianemwj
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h50m
Yield 3
Number Of Ingredients 9
Steps:
- Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
- Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
- To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.
Nutrition Facts : Calories 731.8 calories, Carbohydrate 18.4 g, Cholesterol 166.9 mg, Fat 42.5 g, Fiber 1 g, Protein 64.4 g, SaturatedFat 16.5 g, Sodium 793.7 mg, Sugar 0.9 g
BRAISED SKIRT STEAK WITH MUSHROOM/HERB STUFFING
Skirt steak is a cut from the flank - or you can use flank steak. Either way, its a tough (but economical) piece of meat that is very flavourful when marinated or braised. This version comes from Christine Cushing!
Provided by CountryLady
Categories Steak
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- STUFFING: Heat the olive oil in a medium sauté pan over high heat.
- Add the onion, celery, garlic and mushrooms.
- Sauté vegetables until soft and liquid from the mushrooms has evaporated, about 6 minutes.
- Add the mixed herbs, arugula, pine nuts and brioche cubes.
- Cook for an additional 3 minutes.
- Add the white wine and continue to cook until the liquid has evaporated.
- Remove from heat and cool completely.
- Fold in the egg.
- BRAISE: Preheat oven to 375 degrees F.
- Lay out the skirt steak, vertically, and season with salt and pepper.
- Add the cooled stuffing to the bottom third of the steak and roll up, width-wise.
- Secure with butchers twine.
- Heat a medium sauté pan over high heat and add the olive oil.
- Brown the stuffed skirt steak on all sides.
- Transfer steak to an 8 x 8-inch roasting pan.
- Add the fennel, carrot, thyme, bay leaf, black peppercorns and garlic to the sauté pan and cook for 2 minutes.
- Deglaze with the red wine and beef broth.
- Scrape the brown bits off the bottom of the pan with a wooden spoon and transfer entire contents of the pan to the roasting pan.
- Cover with aluminum foil and place in preheated oven.
- Braise until meat is tender, about 1½ hours.
- Remove skirt steak from roasting pan and place on cutting board.
- Cover with aluminum foil and let rest for 10 minutes.
- SAUCE: Strain the pan juices from the roasting pan into a small saucepan.
- Discard the solids.
- Add the beef broth and red wine to the saucepan.
- Bring to a boil.
- Whisk in the grainy mustard and butter.
- Slice the skirt steak into ½-inch slices.
- Spoon the sauce over the steak and serve immediately.
Nutrition Facts : Calories 517.2, Fat 33.6, SaturatedFat 10, Cholesterol 135.2, Sodium 356.9, Carbohydrate 12.9, Fiber 3.2, Sugar 2.5, Protein 35.6
BRAISED STUFFED FLANK STEAK
Make and share this Braised Stuffed Flank Steak recipe from Food.com.
Provided by OzMan
Categories Steak
Time 2h30m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Score flank steak on each side at 1 inch intervals.
- In large bowl combine bread cubes, onion, celery, parsley, sage, salt & pepper, wine and mix well.
- Place stuffing down center of meat and roll up, working from the long side, and tie with cooking twine.
- In a dutch oven or large pan, brown the meat in the hot oil.
- Add 2 cups water and boullion.
- Cover and simmer for 2 to 2 1/2 hrs until tender.
- Slice across grain and serve with juices.
BRAISED STEAK WITH BUTTERY MUSHROOMS
This is another easy recipe to do, it is another great one for winter. The best thing about this recipe is, it is one of those recipes you can make for 4 people or 10, all the ingredients just get thrown in together and cooked.
Provided by The Flying Chef
Categories Meat
Time 2h20m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Heat a couple of tablespoons of olive oil in a pan, add beef and cook, turning until browned all over. Remove beef from pan and set aside, wipe pan clean add about a tablespoon more of oil, add onions and garlic and cooked until onions are soft.
- Add herbs, red wine, water and stock, stir, return beef to pan cook covered, turning beef once for two hours or until beef is tender.
- Discard herbs, strain liquid into sauce pan, keep onions to one side. Turn heat up to medium high, add extra wine, mix a little water to cornflour and pour into sauce. Stir until sauce boils and thickens.
- Buttery Mushrooms.
- I cut the mushrooms in different ways for presentation at the end. For example Button mushrooms-halved, Swiss brown quartered, Shitake-sliced, oyster-halved, chanterelles-chopped. So adjust for what you can buy at the time.
- Heat butter in a pan, add mushrooms, stir until tender, stir in herbs.
- To serve slice beef and place on serving platter with mushrooms and reserved onions.
- I made this just for 2 and I bought a half a kilo of beef we are quite piggy with steak. This recipe will serve 4-5 depending on appetites. I also bought beef fillet as it is not expensive where I live, so the photo does look different, as it is thinner round than rolled topside.
Nutrition Facts : Calories 1869.3, Fat 191.5, SaturatedFat 82.6, Cholesterol 284.9, Sodium 200.6, Carbohydrate 6.1, Fiber 0.8, Sugar 1.5, Protein 21.4
SKIRT STEAK WITH RED WINE SAUCE
Make and share this Skirt Steak With Red Wine Sauce recipe from Food.com.
Provided by DrGaellon
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring steaks up to room temperature before beginning. Sprinkle steaks on both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat until shimmering and wisps of smoke are beginning to rise. Lay steaks in skillet. Cook 3-4 minutes on each side. Remove to a warm plate and tent with foil.
- Drain fat from skillet, leaving any browned bits in the pan. Turn off the heat and let the pan cool for about 60 seconds. Turn the heat to medium, and add the wine, thyme, bay leaf, sugar and Worcestershire sauce. Bring to a boil, scraping the browned bits up ftom the bottom of the pan with a wooden spoon. Reduce by 50%, about 3 minutes.
- Turn off the heat, remove the bay leaf and thyme, and add the butter slowly. Whisk gently until all the butter is incorporated. Add salt and pepper if needed.
- Slice steak thinly, across the grain. Serve with sauce.
BRAISED SKIRT STEAK WITH ARTICHOKE
Had my first annual 'I'm getting old' Dr.'s checkup yesterday and my cholesterol was - what's the opposite of through the roof? Through the floor? Anyway, it was low - real low. And I am healthy as a horse so I thought I might celebrate with a slab o' meat.
Provided by Jeff
Categories Skirt Steak
Time 1h
Yield 2
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
- Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
- Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.
Nutrition Facts : Calories 484 calories, Carbohydrate 16.4 g, Cholesterol 71.4 mg, Fat 33.8 g, Fiber 3.7 g, Protein 30.9 g, SaturatedFat 8.9 g, Sodium 1352.2 mg, Sugar 6.2 g
BRAISED SKIRT STEAK WITH ARTICHOKE
Had my first annual 'I'm getting old' Dr.'s checkup yesterday and my cholesterol was - what's the opposite of through the roof? Through the floor? Anyway, it was low - real low. And I am healthy as a horse so I thought I might celebrate with a slab o' meat.
Provided by Jeff
Categories Skirt Steak
Time 1h
Yield 2
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
- Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
- Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.
Nutrition Facts : Calories 484 calories, Carbohydrate 16.4 g, Cholesterol 71.4 mg, Fat 33.8 g, Fiber 3.7 g, Protein 30.9 g, SaturatedFat 8.9 g, Sodium 1352.2 mg, Sugar 6.2 g
SAUTEED SKIRT STEAK WITH BRAISED SCALLIONS
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Pat steaks dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer steaks to a plate and keep warm in oven.
- Discard fat from skillet, then add water and bring to a boil, scraping up brown bits from bottom of skillet. Add scallions and remaining tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tightly covered, over moderate heat until scallions are tender, 5 to 7 minutes. Transfer scallions with tongs to a platter and put steaks on top.
- Pour any steak juices accumulated on plate into juices in skillet and boil until slightly thickened. Add lime juice and pour sauce over steaks and scallions.
GRILLED LONDON BROIL WITH CHIPOTLE CHILES
My mother always made London Broil with top round and flank steak was stuffed with bread and braised and just yuck! Grilling flank steaks allows it's beefy flavor to shine. This recipes is spicy and sweet.
Provided by threeovens
Categories Meat
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the minced chipotles, honey and garlic; whisk in the oil.
- Season the steak all over with salt, then massage in the chipotle mixture evenly over the entire steak; let marinate at least 1 hour at room temperature, or up to overnight, refrigerated (bring to room temperature before grilling).
- Preheat grill; brush off any bits of garlic or chile from the meat and grill, covered, until the steak is a bit charred on the outside and done to your taste on the inside, 4 to 5 minutes per side for medium-rare.
- Let meat rest for 5 minutes or so, before slicing across the grain.
- Garnish with cilantro and serve with lime wedges.
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