CHIPOTLE SKIRT STEAK WITH GREEN BEANS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Combine the orange juice, adobo and 1/2 teaspoon each cumin and coriander in a shallow dish. Add the steak and turn to coat. Set aside to marinate, 15 minutes. Meanwhile, combine the butter with the orange zest, chopped chipotle, parsley and 1/4 teaspoon salt; refrigerate until ready to serve.
- Crimp the edges of a 24-inch-long piece of foil to create a rimmed tray; set aside. Place the green beans in a large microwave-safe bowl with 1 tablespoon water; cover with plastic wrap and microwave until crisp-tender, 5 to 7 minutes. Drain and return to the bowl; add the red onion, olive oil, the remaining 1/2 teaspoon each cumin and coriander and 1/2 teaspoon salt. Spread the vegetables on the foil tray.
- Transfer the tray to the grill and cook, tossing the vegetables occasionally, until they are tender and lightly charred, about 10 minutes. Remove the steak from the marinade and grill 3 to 5 minutes per side for medium rare; transfer to a cutting board and let rest 5 minutes, then slice against the grain.
- Top the steak with the chipotle butter. Season the vegetables with salt and top with parsley. Serve with the steak.
Nutrition Facts : Calories 430, Fat 28 grams, SaturatedFat 10 grams, Cholesterol 114 milligrams, Sodium 480 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 34 grams, Sugar 6 grams
CHIPOTLE PORK NAANWICH
I created this while trying to use up leftovers. It is made with pork cutlets, but any meat would be good. Use any toppings you would like.
Provided by Babbs
Categories Pork Sandwiches
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine mayonnaise with diced chipotle pepper in a small bowl; mix well to make chipotle mayonnaise.
- Place pork cutlets and naan bread on separate baking sheets. Sprinkle water over naan bread.
- Heat pork cutlets in the preheated oven until warmed through, about 5 minutes. Top each cutlet with 1 slice of cheese and continue to heat until cheese is melted, about 5 minutes. Remove from oven.
- Warm naan in the preheated oven until softened, about 5 minutes. Remove from oven.
- Spread chipotle mayonnaise over each naan bread; place a pork cutlet on top. Top with shredded lettuce and green onions; fold sides of naan over pork.
Nutrition Facts : Calories 571.2 calories, Carbohydrate 46.9 g, Cholesterol 108.5 mg, Fat 25.1 g, Fiber 8.7 g, Protein 39.4 g, SaturatedFat 7.7 g, Sodium 690.7 mg, Sugar 3.4 g
SKIRT STEAK WITH CHIPOTLE SPICE RUB
Provided by Amanda Hesser
Categories dinner, easy, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, mash the peppers with their sauce. Mix in the lime juice, cumin, coriander and pepper. Rub all over the steaks and marinate in the refrigerator for 2 hours. Allow steaks to rest out of the refrigerator for 30 minutes before cooking.
- Preheat the broiler. Season the steaks all over with salt. Broil the steaks to desired doneness, about 3 minutes on each side for rare. (Time will depend on strength of broiler.)
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 11 grams, Sodium 591 milligrams, Sugar 1 gram, TransFat 2 grams
CHIPOTLE-MARINATED SKIRT STEAK ON NAAN BREAD
Make and share this Chipotle-Marinated Skirt Steak on Naan Bread recipe from Food.com.
Provided by Boomette
Categories Lime
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chipotle Pepper Marinade: In a glass dish or a large sealable plastic bag, combine all the ingredients. Add the steak and coat well with the marinade. Cover the dish or close the bag. Refrigerate for 8 hours or overnight.
- Cilantro and Lime Mayonnaise: In an airtight container, combine all the ingredients. Season with salt and pepper. Refrigerate.
- Sandwiches: Preheat the grill, setting the burners on high. Oil the grate.
- Remove the meat from the marinade. Season with salt and pepper. Grill for about 2 minutes per side or until the desired doneness. Set aside on a plate and let stand for 5 minutes. Slice thinly against the grain of the meat. Grill the bread for about 1 minute per side.
- Brush the bread with cilantro and lime mayonnaise. Place the meat on two loaves and close with the other two loaves. Cut in half to make four sandwiches.
- Tips: You can find canned chipotle peppers in adobo sauce in grocery stores, in the Mexican food section. Once the pepper can has been opened, store in the refrigerator or freeze in small portions. For spicier meat, double the amount of peppers.
Nutrition Facts : Calories 532.6, Fat 37.4, SaturatedFat 9.2, Cholesterol 123.3, Sodium 301.8, Carbohydrate 12, Fiber 0.1, Sugar 6.3, Protein 36.4
CHIPOTLE-MARINATED SKIRT STEAK
This spicy, flavorful steak makes a delicious filling for fajitas, tacos or sandwiches. Time to make does not include 30 minute marinating time.
Provided by Alskann
Categories Steak
Time 23m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix onion, chipotle chiles, garlic, cumin, salt, chili powder, paprika and olive oil in a large bowl or ziploc bag.
- Add steak and coat completely and evenly.
- Cover and let stand at room temperature for 30 minutes.
- Preheat grill to high heat.
- Cook steak over high heat, until nicely browned and cooked to your desired doneness. (about 6 minutes for rare; 8 minutes for medium-rare).
- Remove from grill and place on cutting board; loosely tent with foil.
- Let rest 10 minutes.
- Squeeze juice of fresh lime over steak, if desired.
- Slice into thin strips, across grain.
- Serve.
- If making fajitas, grill some onions & peppers along with the steaks. Add other garnishes as desired, such as avocado slices and tomatoes.
- For tacos you may want to add lettuce, cheese & salsa.
- These make delicious sandwiches served on crusty rolls with grilled onions, mushrooms & peppers; topped with melted swiss or jack cheese.
SKIRT STEAK WITH MUSHROOMS AND CHIPOTLE AïOLI
Categories Salad Beef Garlic Leafy Green Mushroom Onion Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 23
Steps:
- Make aioli:
- Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Make steak:
- Whisk first 6 ingredients to blend in 13x9x2-inch glass baking dish. Add steaks to marinade; turn to coat. Cover and refrigerate at least 8 hours.
- Make salad:
- Combine onions, lemon juice and coarse salt in medium bowl. Let stand 1 hour, tossing occasionally.
- Prepare barbecue (medium-high heat). Remove steaks from marinade. Sprinkle with salt and pepper. Grill about 3 minutes per side for medium-rare. Transfer steaks to work surface.
- Melt butter in heavy large skillet over medium-high heat. Add shallot and mushrooms; sauté until well browned, about 7 minutes. Add vinegar to skillet and bring to boil, scraping up browned bits. Remove from heat; mix in oil. Season mushroom mixture to taste with salt and pepper.
- Combine lettuces, onions and mushroom mixture in large bowl; toss. Divide lettuce mixture among 6 plates. Thinly slice steaks across grain; arrange atop lettuce mixture. Drizzle some of aioli over salads. Pass remaining aioli separately.
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