CHILI-LIME-CUMIN BEEF SKIRT STEAK SKEWERS
This skirt steak uses a lively marinate of lime juice, garlic, chipotle pepper and cumin. Serve with Red Pepper-Mango Salsa recipe #69592 or Chipotle Cream recipe #69593.
Provided by Charlotte J
Categories Mexican
Time 33m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cut beef steak crosswise into three equal pieces.
- Combine marinade ingredients in small bowl.
- Place beef and marinade in food-safe plastic bag; turn beef to coat.
- Close bag securely and marinate in refrigerator for one hour.
- Soak twelve 9-inch bamboo skewers in water for one hour; drain.
- Meanwhile, combine tomatillos,Anaheim peppers and onion wedges in medium bowl.
- Drizzle with oil; toss to coat.
- Set aside.
- Alternately thread vegetables evenly onto six skewers.
- Remove beef from marinade; discard marinade.
- Insert remaining skewers into beef pieces in the same direction as the grain (two skewers apiece).
- Place beef on grid over medium, ash-covered coals.
- Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
- Place vegetable skewers on grid around beef.
- Grill uncovered, 6 to 8 minutes or until tender, turning once.
- Cut beef between skewers to make individual servings.
- Season beef and vegetable skewers with salt and pepper as desired.
- Serve with Red Pepper-Mango Salsa or Chipotle Cream.
GRILLED FRUIT SKEWERS WITH CHILI AND LIME
Steps:
- Soak 18 wooden skewers in water 20 minutes. Thread the watermelon, pineapple and mango cubes on the skewers. Put the skewers in a large zip-top plastic bag, being careful not to puncture the bag; add the lime juice, seal and toss gently to incorporate. Refrigerate at least 30 minutes or until ready to use.
- Preheat a grill or grill pan to medium high. Remove the skewers from the bag and place on a baking sheet. Brush the fruit with vegetable oil and place the skewers on the grill. Grill, turning once, until marks appear, 6 to 8 minutes. Transfer to a serving platter.
- Combine the lime zest, chili powder and 1 teaspoon salt in a small bowl. Sprinkle the seasoning over the grilled fruit.
CHILI-LIME FLANK STEAK
Give your flank steak a sweet and spicy kick with a delicious rub made from a blend of different chili powders, cumin, brown sugar and thyme. Finish it off with a squeeze of fresh lime when it comes off the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
- Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
- Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.
LIME-SOAKED, CUMIN-CRUSTED SKIRT STEAK
Adapted from How to Cook Meat by Chris Schlesinger and John Willoughby. Flank or round steak can be used instead of the skirt steak. Southwest, Mexican, South American(Chilean) recipe.
Provided by Sharon123
Categories Steak
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the steak in a shallow dish and pour the lime juice over it. Cover the dish and let it stand in the refrigerator for 30 minutes to 1 hour, turning occasionally.
- Light up a fire in your grill.
- In a small bowl, combine all the rub ingredients and mix well. Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it sticks.
- When the fire has died down and the coals are hot (you can hold your hand 5 inches from the grill surface for 1 to 2 seconds), place the steak on the grill and cook until well-seared on one side, about 4 minutes. Turn and continue to cook to the desired doneness, about 4 minutes more for rare. To check for doneness: Make a 1/4-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it. Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes while you make the relish.
- In a medium bowl, combine all the relish ingredients and mix well.
- Slice the steak as thin as possible against the grain and serve with the relish. Enjoy!
- Note* You may substitute flank steak, or round steak for the skirt.
Nutrition Facts : Calories 565, Fat 36, SaturatedFat 9.4, Cholesterol 147.4, Sodium 424.8, Carbohydrate 11.8, Fiber 2.3, Sugar 1.4, Protein 49.8
LIME-MARINATED SKIRT STEAK
Lime and garlic, with a bit of soy sauce, are a perfect and easy marinade for skirt steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In blender, combine lime juice, soy sauce, garlic, and jalapeno; puree until smooth. Transfer to a shallow dish or large resealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than 2 hours, to infuse with flavor.
- Heat a large skillet over medium-high, until very hot. Cook steak, in two batches if necessary, until browned, 2 to 3 minutes per side for medium-rare. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired.
Nutrition Facts : Calories 354 g, Fat 22 g, Protein 34 g
CHILI-BEEF SKEWERS
Provided by Marge Perry
Categories Beef Appetizer Marinate Fourth of July Kid-Friendly Backyard BBQ Lunch Spring Summer Grill/Barbecue Healthy Cilantro Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free Small Plates
Yield makes 4 servings
Number Of Ingredients 16
Steps:
- Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce and sugar in a food processor. Transfer marinade to a resealable plastic bag; add beef. Seal bag, toss and set aside up to 30 minutes. Combine dipping sauce ingredients in a bowl. Thread 4 pieces of pepper and 2 beef strips on each skewer, alternating beef and peppers. Coat grill rack with cooking spray; heat grill to high; cook until meat is no longer pink, about 3 minutes.
CHILI LIME STEAK TACOS RECIPE BY TASTY
Here's what you need: top sirloin steak, pico de gallo, corn tortillas, ripe avocado, fresh cilantro, lime juice, water, salt, chili powder, ground cumin, dried oregano, salt, black pepper, garlic, lime juice
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
- In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
- Rub the chili lime rub all over the steak in a thin, even layer.
- Grill the steak on either a grill or stove-top grill pan. To get the "X" grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you've achieved desired grill marks and repeat the process on the other side.
- Allow the steak to rest for 5-10 minutes once taken off the heat.
- Slice the steak thinly, against the grain of the meat.
- Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, Sugar 0 grams
CUMIN-CHILI SPICED FLANK STEAK
This is a wonderful steak to share with friends and family. They'll rave about the sizzling grilled flank steak served with flavorful jalapeno and tomato salsa and couscous. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat broiler. Place the first 5 ingredients in a greased 15x10x1-in. baking pan. Toss with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil 4 in. from heat 10-12 minutes or until vegetables are tender and begin to char, turning once. , Meanwhile, mix salt, pepper, cumin, chili powder and the remaining oil; rub over both sides of steak. Grill, covered, over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., For salsa, chop broiled onion and jalapenos; place in a small bowl. Stir in tomatoes and lime juice. Thinly slice steak across the grain; serve with salsa, broiled peppers, couscous and lime wedges.
Nutrition Facts : Calories 359 calories, Fat 20g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 562mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.
CHILI LIME RUBBED STEAK RECIPE
Yield 6
Number Of Ingredients 10
Steps:
- In a small mixing bowl, combine chili powder, garlic powder, cumin, coriander, oregano, salt, pepper, lime juice, and olive oil.
- Rub mixture deep into both sides of the steak.
- Set seasoned steaks on a plate and let rest for 10 minutes.
- Meanwhile, preheat your grill or pan to medium-high heat.
- Place steaks on hot grill or pan.
- Cook for 5-7 minutes on each side, or until they reach desired wellness.
Nutrition Facts : Servingsize 1 serving
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