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 WITH FRUIT SALSA
Be the star of the next barbecue with Grilled Skirt Steak with Fruit Salsa. Grilled Skirt Steak with Fruit Salsa gracefully mixes savory and sweet flavors.
Provided by My Food and Family
Categories Home
Time 46m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Blend steak sauce, garlic and 1/4 cup capers in blender until smooth; pour over steaks in shallow dish. Turn steaks over to coat both sides of each. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Grill steaks 6 min. or until medium doneness, turning after 3 min. Meanwhile, combine remaining capers with remaining ingredients.
- Serve steaks topped with fruit salsa.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 0.5088 g, Sugar 0 g, Protein 27 g
GRILLED SKIRT STEAK WITH A SALSA-LIKE SAUCE RECIPE - (5/5)
Provided by sassy47
Number Of Ingredients 13
Steps:
- For the salsa-like sauce: Add garlic to a small saucepan over low heat and just cover with olive oil. Cook, about 30 minutes. Add anchovies and continue to cook, using the back of a wooden spoon to break up the anchovies and garlic, until anchovies melt, about 15 minutes more. Remove from heat and set aside. Preheat a grill for cooking over high heat. Grill long hot peppers on each side until softened and lightly charred. Remove from grill, roughly chop and place in a large bowl. (Leave grill on.) Add the garlic-anchovy mixture and mix to combine. Add lemon zest and juice to taste. Mix to combine. For the grilled skirt steak: Sprinkle skirt steak with salt and pepper. Grill steak about 2 minutes on each side for medium-rare. Remove from grill and allow to rest. Slice steak on a bias and place on a serving platter. Top steak with salsa-like sauce. Sprinkle with parsley. Serve!
GRILLED SKIRT STEAK WITH GARLIC AND HERBS
Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, steaks and chops, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
- Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
- Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram
GRILLED SKIRT STEAK WITH HERB SALSA VERDE
Provided by Oliver Strand
Categories Beef Herb Father's Day Backyard BBQ Dinner Mint Meat Steak Grill Grill/Barbecue Tarragon Parsley Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Mix 1/4 cup oil, garlic, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining 1/4 cup oil. Season herb salsa verde to taste with salt and pepper.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season skirt steak generously with salt and pepper and grill until charred, 2 minutes per side for medium-rare. Transfer steak to a serving platter; let rest for 5 minutes, allowing juices to accumulate on platter.
- Transfer skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt; return to platter with juices. Spoon half of herb salsa verde over. Serve with lemon wedges. Pass remaining herb salsa verde alongside.
SKIRT STEAK WITH SALSA VERDE SALAD
Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.
Provided by Lidey Heuck
Categories dinner, meat, salads and dressings, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
- Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
- In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
- Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
- While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.
GRILLED SKIRT STEAK WITH HORSERADISH SAUCE
Meat cooked this way is quick, simple and totally delicious. Rubbing the top of the meat with a garlic clove as it cooks is a tasty little trick. You're watching the meat cook anyway, so you may as well keep busy and give it some love!
Provided by dojemi
Categories < 15 Mins
Time 13m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Put a grill pan on a high heat and let it get screaming hot.
- Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board.
- Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.
- Put the creme fraiche (or sour cream) and horseradish into a small bowl with a pinch of salt and pepper.
- Halve your lemon and add a squeeze of juice to the bowl.
- Add a splash of extra virgin olive oil and mix well.
- Taste and add a little more horseradish if you think it needs to taste more fiery.
- Lay the steak in your hot pan and press down gently.
- Wait a minute, then turn over.
- Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic.
- Flip the steak again after another minute, repeat the garlic rub, and press down again.
- For medium-rare meat, cook for around 4 to 5 minutes on each side. For well-done meat, cook for a few minutes more.
- Remove the steaks from the grill to a plate to rest for a few minutes. Drizzle with a little olive oil to keep them from drying out.
- Place your steaks on plates and spoon a good dollop of the horseradish sauce on top or next to them.
- Drizzle some of the lovely resting juices on top, and a little extra virgin olive oil.
- Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like your favorite pick and mix salad, with the horseradish sauce.
Nutrition Facts : Calories 68.8, Fat 5.8, SaturatedFat 3.5, Cholesterol 20.6, Sodium 31.2, Carbohydrate 7.6, Fiber 2.8, Sugar 0.6, Protein 1.2
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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