Maple Lemon Skirt Steak Recipes

SKIRT STEAK WITH GREMOLATA

Steps:

• Smash the garlic, sprinkle with 3/4 teaspoon salt and work into a coarse paste using the side of a large knife. Transfer to a small bowl and stir in the parsley, olive oil, lemon zest and juice, and pepper flakes.
• Heat a large skillet over medium-high heat. Lightly rub the steak on both sides with oil and sprinkle generously with salt and pepper. Put the steaks in the skillet and cook, turning once, until well browned on the outside and medium-rare on the inside, 2 to 3 minutes per side. Transfer the steak to a cutting board and let it rest for 5 minutes.
• Thinly slice the steaks against the grain and divide among 4 plates. Top with the gremolata and serve with rice or potatoes.

MISO-GLAZED SKIRT STEAK

Steps:

• Combine vinegar, miso paste, brown sugar, cayenne pepper, and garlic in a small bowl. Stir until smooth.
• Spread miso mixture generously on both sides of skirt steaks. Sprinkle with black pepper. Allow to rest at room temperature for about 30 minutes.
• Prepare a charcoal grill for medium-high heat. Place steak on the grill and cook without moving for about 2 minutes. Turn steaks 180 degrees to create cross-hatch grill marks, and cook another 2 minutes. Flip steaks and continue cooking until medium-rare to medium on the inside, and shiny on the outside, about 4 more minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Allow to rest for 5 minutes.

LIME-MARINATED SKIRT STEAK

Steps:

• In blender, combine lime juice, soy sauce, garlic, and jalapeno; puree until smooth. Transfer to a shallow dish or large resealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than 2 hours, to infuse with flavor.
• Heat a large skillet over medium-high, until very hot. Cook steak, in two batches if necessary, until browned, 2 to 3 minutes per side for medium-rare. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired.

SKIRT STEAK WITH MAPLE SYRUP

Steps:

• Season steak with salt and pepper, and refrigerate until ready to use.
• Heat butter in a medium saucepan over medium heat until bubbling. Crush garlic with the side of a heavy knife. Add garlic, onion, and carrot to saucepan and cook, stirring, until onion is translucent. Add stock and maple syrup, then increase heat to high and boil for 10 minutes. Add beer, simmer briefly, and remove from heat.
• Heat broiler. Place meat on a broiler pan and broil for 2 to 3 minutes per side for medium rare. Remove from oven and let rest on a carving board for 5 minutes.
• Return sauce to a simmer, add rosemary, and season with salt and pepper, to taste. Strain sauce.
• Thinly slice meat and spoon sauce over meat to serve.

GRILLED GARLIC-MARINATED SKIRT STEAK WITH LIME

Steps:

• If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.
• Prepare grill.
• Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
• Serve steak with accompaniments.

GARLIC DIJON SKIRT STEAK

Steps:

• Mince garlic and in a bowl stir together with mustard and lime juice. Trim steak if necessary. Rub steak with mustard mixture and marinate 15 minutes.
• Heat a well-seasoned ridged grill pan over moderately high heat until just smoking and grill steak 3 minutes on each side. (Alternatively, broil steak on rack of a broiler pan about 4 inches from heat.) Transfer steak to a platter and let stand, uncovered, 5 minutes.
• With a sharp knife diagonally cut steak into 1/3-inch-thick slices and serve with coleslaw and fries.

SKIRT STEAK WITH CHIPOTLE SPICE RUB

Steps:

• In a small bowl, mash the peppers with their sauce. Mix in the lime juice, cumin, coriander and pepper. Rub all over the steaks and marinate in the refrigerator for 2 hours. Allow steaks to rest out of the refrigerator for 30 minutes before cooking.
• Preheat the broiler. Season the steaks all over with salt. Broil the steaks to desired doneness, about 3 minutes on each side for rare. (Time will depend on strength of broiler.)