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
Grilled Skirt Steak is juicy, full of bold flavor, and absolutely delicious. Grilling skirt steak brings out the best of this long thin steak that you are going to love.
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 2h10m
Number Of Ingredients 10
Steps:
- 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.
- Preheat your grill to high heat. Add the steak to the grill and cook for 3-5 minutes or until it reaches an internal temperature of 145 for medium.
Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Protein 34 g, Fat 29 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1127 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 21 g, ServingSize 1 serving
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
GRILLED SKIRT STEAK AND SWEET POTATOES WITH HERB SAUCE
From Real Simple magazine, June, 2007. This is an easy meal. For a quick boost, toss this fresh, flavorful sauce with pasta or spoon it over chicken, fish or pork.
Provided by Oolala
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat grill to medium.
- Place parsley, oregano, and garlic into the bowl of a food processor and pulse until roughly.
- Add the vinegar, oil, cayenne and 1/2 teaspoons of the salt and pulse to combine; set aside.
- Season the steak with remaining salt and pepper and grill to desired doness, about 4 minutes per side for medium rare.
- Transfer to a cutting board and let rest 5 minutes before slicing.
- Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 of the herb sauce.
- Place them on the grill in a single layer.
- Cook turning once until tender, about 4 minutes per side.
- Divide the steak and potatoes among 4 plates and serve with the remaining sauce on the side.
GRILLED SPICY SKIRT STEAK
Categories Beef Quick & Easy Backyard BBQ Summer Grill Grill/Barbecue Gourmet
Yield Serves 2 generously
Number Of Ingredients 10
Steps:
- Prepare grill if using.
- Cut steak into large pieces to fit on a grill or in a ridged grill pan.
- In a small bowl stir together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes.
- Grill steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat 3 to 5 minutes on each side, or until just springy to touch, for medium-rare meat. Let steak stand on a cutting board 5 minutes and cut across grain on the diagonal into thin slices.
- Serve steak with tortillas.
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.
GRILLED SKIRT STEAK
This is a recipe I got from Melissa D'Arabian when she made Skirt Steak Tostada with Black Beans and Mango Salsa, but I am just posting the recipe for the skirt steak. Sounds so flavorful to me so posting for safe keeping. Cooking time doesn't include marinading time.
Provided by diner524
Categories Steak
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.
- Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.
Nutrition Facts : Calories 529.4, Fat 30.6, SaturatedFat 7.3, Cholesterol 98.3, Sodium 1445.8, Carbohydrate 30.5, Fiber 1.6, Sugar 25.9, Protein 35.2
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
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