Great Steak On The Cheap Recipes

GREAT STEAK, ON THE CHEAP

Steps:

• Preheat the oven to 450°F. Lightly salt and pepper the steak on both sides.
• In heavy 10-inch ovenproof skillet*, heat oil over medium-high heat. Cook steak in oil about 4 minutes per side, until nicely browned. Place pan with steak in oven; roast 10 to 15 minutes or until medium rare and meat thermometer inserted in center of steak reads 145°F.
• Remove steak from oven; drizzle with vinegar. Allow to stand about 5 to 10 minutes before slicing diagonally.

GREAT STEAK

Steps:

• Unwrap steak.
• Sprinkle first side of each steak with desired amount of seasoned salt.
• Rub salt into meat using fingertips.
• Flip all steaks over and rub in more seasoned salt.
• Put aluminum foil on broiler.
• Turn broiler on and wait one-minute for broiler to warm.
• Put steak directly on foil on broiler.
• Turn timer on for 9 minutes (for thick steaks, less for thin ones).
• When timer rings, flip each steak and set timer for another 9 minutes.
• They will be medium, cook for more or less if desired.
• Take out steaks and enjoy!
• Serve with mashed potatoes, corn on the cob, and bread (preferably sourdough or pumpernickel) if you want to make a meal.
• This recipe can also be done on the grill.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Steps:

• Pat the steaks dry and place in a large zip-top bag.
• Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
• If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
• Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
• Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
• Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.