Grilled Skirt Steak With Onion Cilantro Relish Recipes

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GRILLED BEEF SKIRT STEAK WITH ONION MARINADE



Grilled Beef Skirt Steak With Onion Marinade image

This is one of those recipes that will make you look like an incredible cook for very little effort.

Provided by Greg Denton

Categories     cookbooks     Steak     Beef     Grill     Summer     Onion     Dinner     Wheat/Gluten-Free     Sugar Conscious     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

For the onion marinade:
1/2 medium yellow onion, coarsely chopped
1 small garlic clove, peeled
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoons water
For the skirt steak:
2 pounds skirt steak, silver skin trimmed away
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
Smoked sea salt, for finishing
Ox's Chimichurri, for serving (optional)

Steps:

  • Make the onion marinade:
  • Combine the onion, garlic, 1/4 cup of the oil, and water in a blender; blend until smooth. Put the skirt steak in a large resealable plastic bag or baking dish and pour in the onion mixture, coating both sides. Cover or wrap the meat well so the onion scent does not permeate your refrigerator; chill for at least 4 hours and up to 24 hours.
  • To make the skirt steak:
  • Prepare a grill to medium-high heat.
  • Remove the steak from the marinade and season both sides with the kosher salt and pepper. Transfer the meat to the grill and let cook until one side is well seared, 3 minutes. Flip and cook for 2 minutes more, for rare to medium-rare. At this point, remove the steak from the grill and let rest for 2 minutes to allow the carryover heat to give it a more even doneness. Finally, return the steak to the grill and cook for 1 minute more per side (this guarantees this thin cut of steak will be served hot). (Add another minute of cooking on the second side for medium doneness.) Remove the skirt steak from the grill and let rest 1 to 2 minutes before slicing and serving.
  • Cut each steak with the grain into three sections. Turn each piece to slice against the grain at a 45-degree angle. Slice into 1/4-inch pieces on a slight bias against the grain. You should get about 5 slices per cut piece, about 15 slices total. Transfer the meat to a warmed plate. Garnish with the remaining 1 tablespoon oil and smoked sea salt and serve with the chimichurri.

GRILLED STEAKS WITH CILANTRO SAUCE



Grilled Steaks with Cilantro Sauce image

Fresh herbs made into a sauce help make these steaks the main star of our favorite summer grilling menu. -Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings (3 cups sauce).

Number Of Ingredients 11

2 cups fresh parsley leaves
2 cups fresh cilantro leaves
1 cup fresh mint leaves
8 garlic cloves, chopped
1-3/4 teaspoons kosher salt, divided
1/2 teaspoon plus 3/4 teaspoon freshly ground pepper, divided
2 cups olive oil
2/3 cup red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon crushed red pepper flakes
4 pounds beef flat iron steaks or top sirloin steaks (1 inch thick)

Steps:

  • Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.

Nutrition Facts : Calories 901 calories, Fat 78 g fat (17 g saturated fat), Cholesterol 146 mg cholesterol, Sodium 567 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 2 g fiber), Protein 45 g protein.

SKIRT STEAK WITH CILANTRO GARLIC SAUCE



Skirt Steak with Cilantro Garlic Sauce image

Categories     Blender     Beef     Garlic     Herb     Low Carb     Quick & Easy     Low/No Sugar     Steak     Spice     Healthy     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

For sauce
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne
For steak
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pound skirt steak, cut crosswise into 3- to 4-inch pieces

Steps:

  • Make sauce:
  • Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
  • Grill steak:
  • Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.
  • Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.

GRILLED SKIRT STEAK WITH GARLIC AND HERBS



Grilled Skirt Steak With Garlic and Herbs image

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

1 cup basil leaves, more for garnish
3 scallions, white and green parts, thinly sliced, more for garnish
2 tablespoons lemon thyme leaves, more for garnish
2 fat garlic cloves, roughly chopped
2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 1/2 teaspoons kosher salt
Finely grated zest of 1 lemon
Juice of half a lemon
1/4 cup extra-virgin olive oil
2 1/2 pounds skirt steak

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 ONION-CILANTRO RELISH



Grilled Skirt Steak With Onion-Cilantro Relish image

Spicy marinades are well suited to hearty cuts of meat like skirt steaks. Take care not to marinate the steak too long, though, or the meat will be tough and stringy. The marinade is excellent with pork, lamb or chicken, too. Serve with fresh tortillas and refried beans

Provided by Witch Doctor

Categories     Steak

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 15

4 dried anaheim chilies
4 dried arbol chili peppers
2 teaspoons cumin seeds
1 garlic clove, minced
1 fresh jalapeno pepper, stemmed, seeded and coarsely chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 teaspoons salt
1 lb trimmed skirt steak
1 small white onion, minced
1 fresh serrano chili pepper, stemmed, seeded and minced
1/2 cup coarsely chopped fresh cilantro
1 teaspoon salt
1 lime, juice of
1 tablespoon olive oil

Steps:

  • To Marinate:.
  • Remove the stems from all the dried chilis, then shake out and discard the seeds. Place the chilis in a small saucepan with water just to cover. Bring to a boil, remove from the heat and let stand for 20 minutes to soften. Drain.
  • In a small, dry frying pan over medium heat, toast the cumin seeds until lightly browned and fragrant, 2 to 3 minutes. In a blender, combine the softened chilis, cumin seeds, garlic, jalapeno chili and red wine vinegar. Puree until thick and smooth, 1 to 2 minutes. Add the olive oil and salt and blend again until well mixed.
  • Place the skirt steak in a shallow non-aluminum dish and pour the marinade over it. Let marinade at room temperature for 1 hour.
  • Prepare a fire in a charcoal grill or preheat a broiler.
  • To prepare the Relish:.
  • In a small bowl, stir together the onion, Serrano chili, cilantro, salt, lime juice and olive oil. Set aside until you are ready to serve.
  • When the fir is hot or the broiler is ready, place the steak on the grill rack about 3 inches from the coals, or place in a broiler pan at the same distance from the heat source. Grill or broil, turning once, until seared on the outside but still pink in the center, 1 to 2 minutes per side.
  • To serve:.
  • Slice the steak across the grain and on the diagonal. Arrange the slices on a platter and serve with the relish on the side.

GRILLED SKIRT STEAK WITH STICKY BARBECUE ONIONS



Grilled Skirt Steak with Sticky Barbecue Onions image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
4 yellow onions, thinly sliced
Kosher salt and freshly ground black pepper
2 ounces ketchup
2 ounces apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons light brown sugar
1 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon sweet paprika
2 pounds skirt steak, cleaned
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for the cutting board
1 tablespoon fresh oregano leaves, finely chopped
1 teaspoon sweet paprika

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the sticky barbecue onions: Heat a cast-iron skillet over direct heat. Melt the butter. Add the onions with a pinch of salt and cook until they begin to caramelize, about 5 minutes. Whisk together the ketchup, vinegar, mustard, sugar, cayenne, cumin and paprika in a small bowl (see Cook's Note). Add the sauce to the onions. Season with salt and pepper. Bring to a simmer and cook until the liquid reduces and begins to get sticky, 8 to 10 minutes. Move over indirect heat to keep warm while you cook your steak.
  • For the steak: Sprinkle the steak with salt and pepper on both sides and bring to room temperature. Drizzle the steak with the oil and sprinkle with the oregano and paprika on both sides. Place the steak over direct heat and cook until it gets a nice char, 3 to 5 minutes per side for medium-rare.
  • Add a splash of oil, a pinch of salt and some pepper to a cutting board. Place the steak on the seasoned oil on the cutting board, flip and rest 5 minutes. Slice the steak against the grain and serve topped with the onions.
  • (Alternatively, you can cook the onions over medium-high heat on a stovetop, and the steak in a grill pan or cast-iron skillet over high heat on a stovetop.)

CHILE VINEGAR MARINATED SKIRT STEAK WITH ONION CILANTRO RELISH



Chile Vinegar Marinated Skirt Steak with Onion Cilantro Relish image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

1 small white onion, peeled and minced
1 serrano chile, stemmed, seeded and minced
2 bunches cilantro leaves, leaves only chopped
1 teaspoon salt
Juice of 1 lime
1 tablespoon olive oil
4 dried Pasilla chiles
4 arbol chiles
2 teaspoons cumin seeds
1 garlic clove, minced
1 jalapeno chile, stemmed, seeded and coarsely chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 teaspoons salt
2 pounds trimmed skirt steak

Steps:

  • To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours.
  • To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water.
  • In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed.
  • Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side.

GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA



Grilled Skirt Steak With Avocado-Tomato Salsa image

Living in California, we often see skirt steak available. I found this recipe to be fairly authentic to how they grill it out here. You can use lemon juice, but definitely use the lime juice if you can. The onion is wonderful with this but tends to fall though the grill grates, so have an extra sweet onion sliced thick to grill as well. Allow 2 to 4 hours to marinade. (Time for marinading is included in the cooking time)

Provided by Pam-I-Am

Categories     Steak

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup fresh lime juice (about 8 limes)
1 garlic clove, minced
1/2 onion, thinly sliced (for marinade)
1 large sweet onion (for grilling)
1/4 teaspoon black pepper
1/4 teaspoon salt
2 lbs skirt steaks
12 medium corn tortillas, warmed
1 large tomatoes, peeled and seeded
1 medium ripe avocado, peeled and pitted
1 tablespoon red onion
2 tablespoons cilantro
1 jalapeno chile, seeded
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
  • Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
  • Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
  • Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
  • Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
  • Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
  • To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!

Nutrition Facts : Calories 536, Fat 26.1, SaturatedFat 7, Cholesterol 89.2, Sodium 434.4, Carbohydrate 31.5, Fiber 6.4, Sugar 3.5, Protein 44.7

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS



Grilled Skirt Steak with Red Peppers & Onions image

This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup apple juice
1/2 cup red wine vinegar
1/4 cup finely chopped onion
2 tablespoons rubbed sage
3 teaspoons ground coriander
3 teaspoons ground mustard
3 teaspoons freshly ground pepper
1 teaspoon salt
1 garlic clove, minced
1 cup olive oil
1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces
2 medium red onions, cut into 1/2-inch slices
2 medium sweet red peppers, halved
12 green onions, trimmed

Steps:

  • In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

GRILLED SKIRT STEAK WITH POBLANO RELISH



Grilled Skirt Steak with Poblano Relish image

Skirt steak is an economical, meaty cut, and pineapple is a natural tenderizer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 9

1/4 cup pineapple juice
2 tablespoons soy sauce
1 1/2 pounds skirt steak (about 1/2 inch thick), cut into 4 equal pieces
1/2 pound poblano chiles
1 small white onion, sliced crosswise into 1/2-inch-thick rounds
2 tablespoons vegetable oil, plus more for grill
1/4 cup fresh lime juice (from about 3 limes)
2 tablespoons roughly chopped fresh cilantro
Coarse salt and ground pepper

Steps:

  • In a large glass dish, combine pineapple juice and soy sauce. Add steak, turning to coat, and marinate at room temperature, 20 minutes.
  • Meanwhile, heat broiler, with rack in top position. Place poblanos and onion on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. When poblanos are cool enough to handle, rub with a paper towel to remove skins. Remove stems and seeds and discard. Roughly chop poblanos and onion and place in a medium bowl. Stir in oil, lime juice, and cilantro; season relish with salt and pepper.
  • Heat a grill or grill pan to high. Clean and lightly oil hot grill. Remove steak from marinade, letting excess drip off. Grill steak 3 to 5 minutes per side for medium-rare, flipping once. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain. Serve steak with relish.

Nutrition Facts : Calories 467 g, Cholesterol 9 g, Fat 28 g, Fiber 1 g, Protein 46 g

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2018-08-19 Marinating Skirt Steak. Lay your skirt steak flat and sprinkle with a good dose of salt and pepper on each side. Place in a airtight container with lid. Pour garlic lime marinade over the skirt steak, making sure all sides get some marinade. Refrigerate for 2 …
From idealistfoods.com


HONEY LIME GRILLED SKIRT STEAK WITH AVOCADO TOMATO RELISH
Honey lime grilled skirt steak with avocado tomato relish is the best recipe for foodies. It will take approx 35 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make honey lime grilled skirt steak with avocado tomato relish at your home.. The ingredients or substance mixture for honey lime grilled skirt steak with avocado tomato …
From webetutorial.com


EASY GRILLED SKIRT STEAK RECIPE - THE SPRUCE EATS
2021-07-27 Gather the ingredients. While technically optional, the first step for the best tasting grilled steak is to salt it. Put the salt in a small bowl or ramekin. If using the pepper and/or cayenne, add them to the salt and mix. Let it sit for at least 30 minutes at room temperature or up to overnight in the fridge.
From thespruceeats.com


GRILLED SKIRT STEAK RECIPE - I WASH YOU DRY
Combine the olive oil, dry sherry, soy sauce, honey, garlic and red pepper in a zip top plastic bag (or shallow baking dish). Place steak in bag and let marinate on counter top for 30 minutes.*. Preheat grill to high heat (at least 500 degrees or higher if …
From iwashyoudry.com


GRILLED SKIRT STEAK WITH AVOCADO CORN RELISH RECIPE
Cooking Directions: For Avocado Corn Relish: Preheat 1/2 cup of olive oil in a large skillet over medium heat. Sauté corn with salt and ground black pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool. Cut avocados, bell pepper and roasted poblanos into 1/4-inch dices. Add to corn along with green onions, red wine ...
From cooksrecipes.com


GRILLED SKIRT STEAK RECIPE {HOW TO COOK SKIRT STEAK ... - THE RECIPE …
2021-06-07 Marinade: In a large ziplock bag add the skirt steak, soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, pepper, salt, and red pepper flakes. Let marinate for 2 hours or overnight. Grill: Preheat your grill to high heat.
From therecipecritic.com


GRILLED SKIRT STEAK AND ROASTED TOMATILLO SAUCE RECIPE
Advertisement. Step 2. Preheat oven to 450°. Step 3. Crush remaining 4 garlic cloves. Arrange crushed garlic, onion, and tomatillos in a single layer on a baking sheet coated with cooking spray; lightly coat vegetables with cooking spray. Bake at 450° for 20 minutes or until charred.
From myrecipes.com


GRILLED SKIRT STEAK - HEALTHY RECIPES BLOG
2022-05-22 Rub the mixture on both sides of the steak, massaging the rub well into the meat. Let the meat marinate at room temperature for 30 minutes. Preheat your grill on medium-high heat. Grill the steak about 3 minutes per side for medium …
From healthyrecipesblogs.com


ASTRAY RECIPES: GRILLED SKIRT STEAK
Skirt Steaks; About 12 Oz Ea In a small bowl or 2-cup measure, blend the mustard, cumin, bay leaf, and garlic. Add the boiling broth and blend well, mashing any lumps of mustard against the sides of the bowl or cup.
From astray.com


BEST GRILLED CILANTRO-LIME SKIRT STEAK RECIPE - HOW TO MAKE GRILLED ...
Directions. 01. In a small bowl, stir together the cilantro, fish sauce, oil, zest and sugar. Place the steak in a large baking dish and pour the cilantro mixture over them, turning to coat. Refrigerate while preparing the grill.
From 177milkstreet.com


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