GRILLED SKIRT STEAK WITH SMOKY EGGPLANT CHUTNEY
This crusty, succulent steak is flavored with a powerful mixture of coriander, cumin, mustard seed, chile powder and cinnamon. Take care not to overcook the meat; rare to medium rare guarantees tender beef. For even more flavor, serve the steak with a smoky eggplant chutney, which comes together quickly.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
- Meanwhile, heat the oil in a medium sauté pan over medium heat until hot but not smoking. Add the ginger and garlic and sauté, stirring occasionally, for 1 minute. Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes. Remove from heat.
- When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres.
- Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 22 grams, Carbohydrate 4 grams, Fat 37 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 12 grams, Sodium 568 milligrams, Sugar 0 grams, TransFat 2 grams
GRILLED SKIRT STEAK WITH SMOKY HERB SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the steak: Preheat a grill or grill pan to medium high.
- Sprinkle the skirt steak with the salt and drizzle with the olive oil. Place on the grill and cook to the desired doneness, 4 to 6 minutes per side, depending on the thickness. (The outside of the steak should have a golden-brown char.) Remove to a platter and squeeze the lemon half over the steak. Let rest for 10 minutes.
- For the herb sauce: Meanwhile, put the shallot, basil, mint, parsley, olive oil, salt, lemon zest, lemon juice, almonds and paprika in a medium bowl. Mix together until combined.
- Cut the steak on the bias into 1/2-inch-thick slices, against the grain. Serve with the herb sauce.
SMOKY EGGPLANT CHUTNEY
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, weekday, side dish
Time 25m
Yield About 1 1/4 cups
Number Of Ingredients 8
Steps:
- Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
- In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 12 grams, TransFat 0 grams
GRILLED SKIRT STEAK WITH CHIMICHURRI
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season beef with salt and pepper and place it into a ziptop bag.
- In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
- Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.
CRUSTY GRILLED SKIRT STEAK WITH SMOKY EGGPLANT CHUTNEY
Steps:
- 1. Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.) 2. Meanwhile, heat the oil in a medium sauté pan over medium heat until hot but not smoking. Add the ginger and garlic and sauté, stirring occasionally, for 1 minute. Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes. Remove from heat. 3. When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres. 4. Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.
GRILLED STOUT SKIRT STEAK
The absolute best recipe for preparing mouthwatering, juicy skirt steak that your friends and family will love.
Provided by Boomdog02
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 6h35m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk beer, onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. Add skirt steak and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove skirt from the marinade, and shake off excess. Discard the remaining marinade.
- Cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest, about 10 minutes.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 18 g, Cholesterol 54.5 mg, Fat 17.3 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 4.7 g, Sodium 184.7 mg, Sugar 12.7 g
GRILLED SPICY SKIRT STEAK
Categories Beef Quick & Easy Backyard BBQ Summer Grill Grill/Barbecue Gourmet
Yield Serves 2 generously
Number Of Ingredients 10
Steps:
- Prepare grill if using.
- Cut steak into large pieces to fit on a grill or in a ridged grill pan.
- In a small bowl stir together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes.
- Grill steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat 3 to 5 minutes on each side, or until just springy to touch, for medium-rare meat. Let steak stand on a cutting board 5 minutes and cut across grain on the diagonal into thin slices.
- Serve steak with tortillas.
GRILLED SKIRT STEAK WITH GREEN AND SMOKEY RED CHIMICHURRI
Recipe courtesy Bobby Flay Show: Bobby Flay's Barbecue Addiction Episode: Argentina on the Grill Inactive time: 4 hr 35 min
Provided by Diane C 2
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.
- Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.
- For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.
- Preheat a charcoal or gas grill to high heat.
- Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.
Nutrition Facts : Calories 825.6, Fat 69.3, SaturatedFat 11.3, Cholesterol 110.6, Sodium 140.4, Carbohydrate 14.2, Fiber 7, Sugar 1.1, Protein 38.7
GRILLED SKIRT STEAK
Make and share this Grilled Skirt Steak recipe from Food.com.
Provided by iris5555
Categories Steak
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut each steak in half crosswise.
- Put in a large resealable plastic bag.
- Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks.
- Seal bag and refrigerate at least 5 hours and up to overnight.
- Prepare a gas or charcoal grill for medium-high heat.
- Drain meat and discard marinade.
- Mix salt and cumin and rub into meat.
- Spray onions lightly with vegetable oil spray and set, with steaks, on a cleaned and oiled cooking grate. Don't cover.
- For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 inches thick; add 1 more minute per side if more than 1/2 inches thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.
- After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing.
- With a sharp knife at a slight diagonal, cut across grain into thin strips.
- Serve meat and onions with tortillas, lime wedges, and hot sauce.
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