Cuban Skirt Steak And Vegetables Recipes

CUBAN MARINATED STEAK

Steps:

• Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
• Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

SKIRT STEAK WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 450 degrees F. Pick the leaves off the rosemary sprig and toss them with the carrots, parsnips, 2 teaspoons Worcestershire sauce, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes.
• Meanwhile, mix the garlic, chopped rosemary, the remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub all over the steaks.
• When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and drizzle with the pan juices.
• Per serving: Calories 507; Fat 32 g (Saturated 11 g); Cholesterol 90 mg; Sodium 818 mg; Carbohydrate 19 g; Fiber 5 g; Protein 33 g

CUBAN SKIRT STEAK WITH TOMATO ESCABECHE AND MANGO STEAK SAUCE

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.

CUBAN SKIRT STEAK AND VEGETABLES

Steps:

• Place garlic, lime juice, cumin seeds, oregano, and parsley in a food processor. With machine running, slowly add 1/4 cup plus 2 tablespoons oil until combined. Season with salt and pepper.
• Pat steak dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add steak. Cook, turning once, until golden brown, 2 to 5 minutes a side, depending on thickness. Transfer to a plate.
• Pour off fat from pan; wipe clean. Add remaining 2 tablespoons oil, onion, and bell pepper; cook, stirring occasionally, until vegetables are just browned, 3 to 4 minutes. Add corn; cook until browned, about 2 minutes. Return steak with juices to pan along with 1/3 cup garlic sauce. Cook, tossing, 1 minute.
• Meanwhile, preheat a griddle or cast-iron skillet over medium. Butter both sides of bread halves. Cook, pressing with a spatula and flipping once, until golden, 5 minutes a side. Serve steak and vegetables with toasted bread and remaining garlic sauce.

CUBAN SKIRT STEAK

Steps:

• Mix marinade ingredients together. Pour into a a large zip-lock bag. Place steak in the bad and seal bag, chilled, at least 6 hours.
• Bring steak to room temperature, about 30 minutes.
• While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Grill steak on lightly oiled grill rack, uncovered, turning over once, 6-8 minutes total for medium-rare.
• Cut steak diagonally across grain into 1/4-inch-thick slices.

MARINATED SKIRT STEAK WITH PAN-ROASTED VEGETABLES

Steps:

• Reserve 2 Tbsp. dressing. Mix remaining dressing with barbecue sauce and Sriracha sauce. Pour half over meat in shallow dish; turn to evenly coat all pieces. Refrigerate 15 min.
• Meanwhile, cook cauliflower, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 5 min or until crisp-tender, stirring occasionally. Spoon into large bowl. Add kale and reserved dressing; toss lightly.
• Remove meat from marinade; discard marinade. Add meat to skillet; cook 4 to 5 min. or each side or until medium doneness. Transfer to cutting board; tent with foil. Let stand 5 min.
• Cut meat across the grain into thin slices. Serve with vegetables and remaining dressing mixture.

CUBAN FLANK STEAK AND PEPPER STEW

Steps:

• Season flank steak and brown on all sides in a Dutch oven. Remove. Add diced vegetables and lightly brown. Add vinegar, broth and seasonings. Add meat and simmer 2 1/2 hours over low heat.
• Let cool 30 minutes. Remove meat to a large bowl and shred. Strain solids, reserving cooking liquid.
• Saute sliced vegetables in now empty Dutch oven; do not allow to burn. Add tomato paste and crushed tomatoes. Simmer 15 minutes. Return meat and enough reserved cooking liquid, for desired consistency, and adjust seasonings.