Grilled Skirt Steak In Lettuce Leaves Soy Ginger Dipping Sau Recipes

GRILLED SKIRT STEAK WITH SMOKY HERB SAUCE

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.

GRILLED SKIRT STEAK WITH CHIMICHURRI

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.

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.

SOY GINGER GRILLED STEAK

Steps:

• Put all ingredients except beer and steak into mixing bowl.
• Mix well and add beer, stirring just to mix.
• Punch holes in steaks on both sides.
• Add steaks to marinade container.
• Pour marinade over steaks and cover with lid or plastic wrap.
• Marinade 4-24 hours.
• Cook steaks over high heat on barbecue or under broiler until done.

SOY MARINATED SKIRT STEAK

Steps:

• Whisk sweet soy sauce, sake, pineapple juice, mirin, reduced-sodium soy sauce, cilantro, sugar, ginger, garlic, scallions, and chile paste together in a large glass or ceramic bowl. Add skirt steak and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove meat from marinade, and shake off excess. Pour marinade into a saucepan; bring to a boil and cook until sauce is reduced by half, about 10 minutes. Strain sauce into a bowl.
• Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest, about 5 minutes. Serve steak with sauce.

PERFECT SOY-GRILLED STEAK

Steps:

• Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
• Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

GRILLED SKIRT STEAK IN LETTUCE LEAVES / SOY - GINGER DIPPING SAU

Steps:

• Begin by soaking the skewers in water for 20 minutes to prevent them from igniting when placed on the grill.
• With a boning knife, trim any visible fat on the skirt steak. Then, cutting on a bias, slice against the grain in 3-inch strips and set aside in a plastic storage container.
• For the marinade, combine in a large bowl 3/4 cup of the soy sauce, the juice of 2 limes, the pineapple juice, and the sliced onion. Mix well, season with salt and pepper, and pour over the beef. Allow this to marinate in the refrigerator for 1 hour. Remove the beef from the marinade, and skewer with the bamboo.
• For the dipping sauce, in a small bowl combine the remaining 1/4 cup soy sauce, the ginger, garlic, sugar, juice of the remaining 2 limes, the vinegar, and scallions. Check the seasoning, and transfer to a small serving bowl.
• Light the grill or preheat the oven to 375°F.
• To serve, grill or bake the skewers on a hot grill for about 1 minute on each side, and allow to cool. On a large platter, lay out the butter lettuce leaves, then on each leaf, place a few basil and cilantro leaves.
• Rest the skewers of beef on the leaves. Have each guest grab a leaf, remove the skewer, and enjoy with the dipping sauce.