Bubbas Barbequed Skirt Steak Recipes

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CUBAN SKIRT STEAK WITH TOMATO ESCABECHE AND MANGO STEAK SAUCE



Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce image

Provided by Bobby Flay

Time P1DT50m

Yield 4 servings

Number Of Ingredients 32

1/4 cup canola oil
1/4 cup chopped fresh oregano
2 teaspoons ground cumin
8 cloves garlic, chopped
2 fresh bay leaves (must be fresh)
Zest and juice of 2 limes
Two 1 1/2-pound skirt steaks
Salt and freshly ground black pepper
Mango Steak Sauce, recipe follows
Tomato Escabeche, recipe follows
Fresh cilantro leaves, for garnish
2 tablespoons canola oil
2 cloves garlic, smashed
1 small red onion, chopped
1/2 cup mango nectar
1/4 cup prepared horseradish
3 tablespoons honey
2 tablespoons ancho chile powder
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 very ripe mangoes, peeled, pitted and chopped
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon sugar
3 ripe beefsteak tomatoes, cheeks removed and julienned
1 small red onion, finely diced
1 jalapeno pepper, finely diced
Salt and freshly ground black pepper

Steps:

  • Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender and blend until smooth. Put the steaks in a large baking dish, add the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
  • Prepare a charcoal grill on high heat for direct grilling. Remove the steaks from the marinade and sprinkle with salt and pepper. Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side. Remove to a cutting board and let rest 10 minutes. Slice against the grain into thin slices. Serve the meat with the Mango Steak Sauce and Tomato Escabeche. Garnish with cilantro leaves.
  • Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. Add the mango nectar, horseradish, honey, chile powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature.
  • Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl. Season with salt and pepper.

BUBBA'S BARBEQUED SKIRT STEAK



Bubba's Barbequed Skirt Steak image

Growing up in Chicago, the measure of a man was his secret recipe for preparing and grilling skirt steak. Here is my family recipe. I have brought these steaks to many throw-downs in my new home in North Carolina and it can compete with all the local favorites. Enjoy!

Provided by bubba

Categories     Skirt Steak

Time 8h45m

Yield 16

Number Of Ingredients 10

4 pounds trimmed skirt steaks
2 cups olive oil
1 cup red wine
2 tablespoons dried parsley
2 tablespoons dried basil
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
6 cloves garlic, crushed
2 bay leaves
2 cups barbeque sauce (such as Sweet Baby Ray's®)

Steps:

  • Make diagonal cuts through the skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. When the meat is prepared, some sections will be very long. I cut the longer sections to keep them under 18 inches long.
  • Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. Add the skirt steaks and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the skirt steaks from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. Once nearly finished, brush the steaks with the barbeque sauce and cook for 2 minutes. Flip the steaks over, brush with barbeque sauce, and cook 2 minutes longer.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 12.8 g, Cholesterol 25.3 mg, Fat 31.7 g, Fiber 0.4 g, Protein 14 g, SaturatedFat 5.6 g, Sodium 491.5 mg, Sugar 8.6 g

BUBBA'S STEAK FAJITAS



Bubba's Steak Fajitas image

I have no idea who Bubba is but I love his Fajita Recipe......depending on your preference, either cut the steak into strips prior to marinating and saute in a skillet stovetop or marinate whole and grill.

Provided by Annas Mom

Categories     Steak

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb skirt steak (or cut of your choice)
1 garlic clove, chopped
1 teaspoon cumin
1 tablespoon chopped fresh cilantro
1/3 cup Worcestershire sauce
1/4 cup light soy sauce
1 teaspoon liquid smoke
1 medium yellow onion, sliced into rings
1 large ime juice
pepper
1 large green pepper, sliced into strips
1 large yellow pepper, sliced into strips

Steps:

  • Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Top with onion rings.
  • Combine garlic, cumin, cilantro, Worcestershire sauce, soy sauce, liquid smoke, lime juice and pepper. Pour over meat and onions. Cover and refrigerate overnight.
  • Remove meat and onions reserving marinade. Place meat on a grill, basting and turning often. When the meat is done, slice it into thin strips across the grain.
  • Meanwhile, saute the onions and peppers in butter.
  • Serve with your choice of refried beans, rice, guacamole, salsa, sour cream, cheese on warm flour tortillas.
  • Can also substitute chicken for the steak.

BUBBA'S BARBEQUED SKIRT STEAK



Bubba's Barbequed Skirt Steak image

Growing up in Chicago, the measure of a man was his secret recipe for preparing and grilling skirt steak. Here is my family recipe. I have brought these steaks to many throw-downs in my new home in North Carolina and it can compete with all the local favorites. Enjoy!

Provided by bubba

Categories     Skirt Steak

Time 8h45m

Yield 16

Number Of Ingredients 10

4 pounds trimmed skirt steaks
2 cups olive oil
1 cup red wine
2 tablespoons dried parsley
2 tablespoons dried basil
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
6 cloves garlic, crushed
2 bay leaves
2 cups barbeque sauce (such as Sweet Baby Ray's®)

Steps:

  • Make diagonal cuts through the skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. When the meat is prepared, some sections will be very long. I cut the longer sections to keep them under 18 inches long.
  • Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. Add the skirt steaks and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the skirt steaks from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. Once nearly finished, brush the steaks with the barbeque sauce and cook for 2 minutes. Flip the steaks over, brush with barbeque sauce, and cook 2 minutes longer.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 12.8 g, Cholesterol 25.3 mg, Fat 31.7 g, Fiber 0.4 g, Protein 14 g, SaturatedFat 5.6 g, Sodium 491.5 mg, Sugar 8.6 g

BUBBA'S BARBEQUED SKIRT STEAK



Bubba's Barbequed Skirt Steak image

Growing up in Chicago, the measure of a man was his secret recipe for preparing and grilling skirt steak. Here is my family recipe. I have brought these steaks to many throw-downs in my new home in North Carolina and it can compete with all the local favorites. Enjoy!

Provided by bubba

Categories     Skirt Steak

Time 8h45m

Yield 16

Number Of Ingredients 10

4 pounds trimmed skirt steaks
2 cups olive oil
1 cup red wine
2 tablespoons dried parsley
2 tablespoons dried basil
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
6 cloves garlic, crushed
2 bay leaves
2 cups barbeque sauce (such as Sweet Baby Ray's®)

Steps:

  • Make diagonal cuts through the skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. When the meat is prepared, some sections will be very long. I cut the longer sections to keep them under 18 inches long.
  • Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. Add the skirt steaks and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the skirt steaks from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. Once nearly finished, brush the steaks with the barbeque sauce and cook for 2 minutes. Flip the steaks over, brush with barbeque sauce, and cook 2 minutes longer.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 12.8 g, Cholesterol 25.3 mg, Fat 31.7 g, Fiber 0.4 g, Protein 14 g, SaturatedFat 5.6 g, Sodium 491.5 mg, Sugar 8.6 g

BUBBA'S BARBEQUED SKIRT STEAK



Bubba's Barbequed Skirt Steak image

Growing up in Chicago, the measure of a man was his secret recipe for preparing and grilling skirt steak. Here is my family recipe. I have brought these steaks to many throw-downs in my new home in North Carolina and it can compete with all the local favorites. Enjoy!

Provided by bubba

Categories     Skirt Steak

Time 8h45m

Yield 16

Number Of Ingredients 10

4 pounds trimmed skirt steaks
2 cups olive oil
1 cup red wine
2 tablespoons dried parsley
2 tablespoons dried basil
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
6 cloves garlic, crushed
2 bay leaves
2 cups barbeque sauce (such as Sweet Baby Ray's®)

Steps:

  • Make diagonal cuts through the skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. When the meat is prepared, some sections will be very long. I cut the longer sections to keep them under 18 inches long.
  • Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. Add the skirt steaks and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the skirt steaks from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. Once nearly finished, brush the steaks with the barbeque sauce and cook for 2 minutes. Flip the steaks over, brush with barbeque sauce, and cook 2 minutes longer.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 12.8 g, Cholesterol 25.3 mg, Fat 31.7 g, Fiber 0.4 g, Protein 14 g, SaturatedFat 5.6 g, Sodium 491.5 mg, Sugar 8.6 g

BUBBA'S BARBEQUED SKIRT STEAK



Bubba's Barbequed Skirt Steak image

Growing up in Chicago, the measure of a man was his secret recipe for preparing and grilling skirt steak. Here is my family recipe. I have brought these steaks to many throw-downs in my new home in North Carolina and it can compete with all the local favorites. Enjoy!

Provided by bubba

Categories     Skirt Steak

Time 8h45m

Yield 16

Number Of Ingredients 10

4 pounds trimmed skirt steaks
2 cups olive oil
1 cup red wine
2 tablespoons dried parsley
2 tablespoons dried basil
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
6 cloves garlic, crushed
2 bay leaves
2 cups barbeque sauce (such as Sweet Baby Ray's®)

Steps:

  • Make diagonal cuts through the skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. When the meat is prepared, some sections will be very long. I cut the longer sections to keep them under 18 inches long.
  • Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. Add the skirt steaks and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the skirt steaks from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. Once nearly finished, brush the steaks with the barbeque sauce and cook for 2 minutes. Flip the steaks over, brush with barbeque sauce, and cook 2 minutes longer.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 12.8 g, Cholesterol 25.3 mg, Fat 31.7 g, Fiber 0.4 g, Protein 14 g, SaturatedFat 5.6 g, Sodium 491.5 mg, Sugar 8.6 g

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