GRILLED STEAK SKEWERS WITH HORSERADISH
Provided by Trisha Yearwood
Time 1h30m
Yield 6 skewers
Number Of Ingredients 15
Steps:
- For the steak skewers: Assemble the marinade by combining the soy sauce, vegetable oil, horseradish, rice wine vinegar, ginger and honey in a bowl. Put the sirloin in a large ziptop bag and pour the marinade over the meat. Gently massage the meat and place in the refrigerator for a minimum of 1 hour.
- In the meantime, prepare for the skewer assembly. Put the wooden skewers in a shallow bowl of water and soak for 1 hour. This will prevent burning on the grill. Discard the water after soaking.
- Prep the scallions by slicing the white and light green parts into 1-inch pieces. Set aside for the skewers. Then, slice the dark green tops and set aside for the sauce.
- For the horseradish sauce. In a mixing bowl, combine the mayonnaise, horseradish, hot sauce and Worcestershire. Stir in the salt, ginger and reserved scallion tops. This can be stored in an airtight container in the refrigerator. When ready to serve, pour the horseradish sauce in a small bowl and garnish with a few more pieces of scallions on top.
- Preheat a grill or grill pan over medium-high heat. Spray with nonstick cooking spray.
- Slide 4 to 5 cubes of beef onto each skewer, alternating with pieces of scallion (discard the marinade). Grill until browned and crispy, 3 to 4 minutes on each side. Serve warm alongside the horseradish sauce for dipping.
GRILLED SKIRT STEAK
Categories Beef Quick & Easy Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedureepi:recipelink.
- While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
- Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.
GRILLED SKIRT STEAK SKEWERS RECIPE - (4/5)
Provided by á-25087
Number Of Ingredients 11
Steps:
- 1. If using bamboo or wooden skewers, Soak them in water for at least 30 minutes Marinade: 2. Place all marinade ingredients in a bowl, stir to combine. Set aside. 3. Cut skirt steak in strips across the grain, cut thin strips (1/4 to 1/3-inch thick, 1 1/2-inch wide, 6 to 8-inches long), angling the knife, cutting across the grain. 4. Place the steak slices in a Ziploc bag. Toss with the marinade to coat. Chill and marinate for 2 hours. 5. Preheat grill, for high-direct heat. 6. Thread the marinated skirt steak strips onto your pre-soaked skewers. 7. Brush the grill grates with olive oil. 8. Lay the skirt steak skewers across the grill grates. 9. Grill for 3 to 4 minutes per side, until cooked through. 10. Remove from grill and let sit for a few minutes before serving.
WAVY SKIRT SKEWERS WITH GRILLED LIMES
This recipe is inspired by Petaling Street in Kuala Lumpur, Malaysia. This street has a night market that takes over the road completely. There you will find some incredible food, and skewers are among the highlights. For my version here, I use skirt steak, which is my favorite cut of beef.
Provided by Food Network
Categories main-dish
Time 55m
Yield 12 skewers
Number Of Ingredients 9
Steps:
- While keeping the fat intact, trim the skirt steaks to remove as much silver skin (silvery-white membrane) as possible with a sharp thin filleting knife that bends. Cut each steak in half so you have 4 pieces that are all about 10 inches long. Cut the steak 1/4 inch wide, against the grain, to yield about 24 strips. Transfer to a large bowl and add the shallots.
- In a mortar and pestle, pound the basil, sage, olive oil, pepper and flaky sea salt until smooth. The salt will act as sandpaper to help achieve a smooth texture. Transfer to the large bowl and combine well with the steak and shallots. Cover and refrigerate for 30 minutes or so.
- Heat an indoor or outdoor grill to medium-high heat.
- Meanwhile, thread one end of a steak strip onto the skewer, folding the strip accordion-style and threading the strip every inch or so until the entire length of the strip is skewered securely. Repeat with a second strip of steak on the same skewer. Repeat the process until you have 12 steak skewers.
- Take 2 of the remaining skewers and double thread 2 of the lime halves cut-side up, when placed on the work surface. Repeat with the remaining 2 skewers and 2 lime halves. (Double skewering will make sure that the limes grill evenly and don't spin around on the grill.)
- Place the steak skewers on the grill and season gently with kosher salt. Grill, flipping frequently to prevent burning, until the steak reaches your desired doneness, then remove immediately. I like mine medium-rare, which takes about 4 minutes.
- Grill the limes, cut-side down, until charred a bit and really juicy, about 15 minutes.
- Squeeze the grilled limes over the steak skewers and serve them hot, straight off the grill, as a snack for your guests. Or serve them all together as part of a meal, tenting them with aluminum foil to keep everything warm for up to 20 minutes.
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
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