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 OR FRIED SKIRT STEAK
Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle. It ranks with filet mignon as my favorite juicy and tender cut. It comes in long, narrow strips about 3/4 lb. each. The grain runs across the narrow side and so for serving the steak should be cut into serving-size pieces with the grain so that it can then be cut into bites against the grain.
Provided by JAYEAST
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 1h20m
Yield 4
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours.
- Preheat a grill or large skillet for medium-high heat.
- Grill or fry steaks for about 5 minutes per side, or to your desired degree of doneness. Remove from the heat, and let the meat rest for 5 to 10 minutes to let the juices settle. Cut each steak along the grain into 3 or 4 pieces. Serve with blue cheese dressing.
Nutrition Facts : Calories 580.6 calories, Carbohydrate 5.9 g, Cholesterol 71.8 mg, Fat 46.5 g, Protein 29.6 g, SaturatedFat 10.4 g, Sodium 905 mg, Sugar 4.4 g
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
HOW TO GRILL SKIRT STEAK
Steps:
- 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. In any case, bring the meat to about room temperature, or at least let it sit out to take the chill off before cooking it to help ensure even cooking.
- While the meat sits, make sure the cooking grate on your charcoal or gas grill is cleaned and well oiled, then heat the grill to high heat. You should be able to hold your hand about an inch over the grill grate for 1 second before it feels too hot. If using a charcoal grill, build the fire to one side so you'll also have a cooler area where you can move the steak(s) if it's seared and browned on the outside but not quite ready to take off the grill completely (if you're using a gas grill , you'll be able to turn off a burner if need be).
- Set the steak(s) on the grill and cook, without moving, until that side is seared and releases from the grill of its own accord, about 3 minutes for medium-rare, 4 minutes for medium.
- Turn and cook on the other side to the same effect, about 3 to 4 more minutes. You can use a meat thermometer to get an accurate temperature if you like. For rare, remove the steak(s) at 120 F to 125 F; medium-rare 125 F to 130 F; and medium 130 F to 135 F.
- Remove the steak(s) from the grill, cover loosely with foil, and let sit at least 10 minutes. This resting time allows the meat to finish cooking and the juices to redistribute evenly throughout the steak. It is extremely important to achieving a properly cooked steak when everything is said and done, so despite the temptation, don't skip this step.
- Use a sharp knife to slice the steak against the grain and serve hot, warm, or at room temperature. Skirt steak is particularly flavorful, so any cold leftovers are more than usually delicious.
Nutrition Facts : Calories 180 kcal, Carbohydrate 0 g, Cholesterol 45 mg, Fiber 0 g, Protein 19 g, SaturatedFat 4 g, Sodium 239 mg, Sugar 0 g, Fat 11 g, ServingSize 1 pound (4 to 6 servings), UnsaturatedFat 0 g
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 RECIPE
The ultimate, tender Grilled Skirt Steak with simple marinade, cooked perfectly on the grill over high heat.
Provided by Shawn
Categories Main Dish
Time 50m
Number Of Ingredients 9
Steps:
- Season steak with salt and pepper on both sides.
- 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 possible), clean grates and brush with oil if needed.
- Remove steak from marinade (discard any remaining marinade) and sear on the hot grill for 3 to 4 minutes per side, until the steak reaches an internal temperature of 130 degrees F. Let rest for 5 minutes before slicing the steak AGAINST the grain into thin strips. Serve with the chimichurri sauce if desired.
Nutrition Facts : Calories 227 kcal, Carbohydrate 4 g, Protein 20 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 496 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
BEER-MARINATED GRILLED SKIRT STEAK
Provided by Marcela Valladolid
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
- Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.
GRILLED SKIRT STEAK
In true Argentine and Uruguayan fashion, the steak is simply seasoned with salt and pepper, so the quality of the ingredients is particularly important. This is a well-marbled cut, which makes for a juicy and full-flavored grilled steak. Steaks can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan...
Provided by Vicki Butts (lazyme)
Categories Beef
Time 25m
Number Of Ingredients 3
Steps:
- 1. Prepare grill for cooking over direct heat with hot charcoal (high heat for gas).
- 2. 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.
- 3. 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 KOREAN-STYLE SKIRT STEAK
Provided by Food Network Kitchen
Time 40m
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
- Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
- Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.
More about "recipe for grilled skirt steak"
MARINATED & GRILLED SKIRT STEAK - NO RECIPE REQUIRED
From noreciperequired.com
4.3/5 (11)Category MainCuisine AmericanTotal Time 10 hrs
- When it’s time to cook a steak at home, Skirt steak is pretty much always one of my favorite cuts. It’s a fairly lean cut, that has a ton of natural flavor and is great on both the grill and the stove top. Generally skirt steak has a bit more flavor, than the more expensive cuts like filet mignon, New York Strip, and ribeye, but is still tender enough to appeal to just about everyone. They also tend to take marinade really really well, and here I’m going to show you one of my simple goto steak marinades, that you can put together in about 10 minutes. I’m cooking this skirt steak on a grill pan indoors, but it would be even better outside on the real thing. Enjoy it! Recipe Overview and Keys to Success To make the best Marinated & Grilled Skirt Steak, just make sure to do the following:
- Like all steaks, make sure to follow my Five Rules for a Perfect Steak Let the skirt steak marinate for at least 2 hours; up to 8 would be great Before cooking, let the steak come to room temp, pat them dry, and season with salt and pepper right before cooking, don’t put salt & pepper in the marinade itself When eating, cut the skirt steaks against the gain, to help ensure a more tender steak; if you cut with the grain, they make end up pretty stringy
- 1 tablespoon Dijon (or other fancy) mustard 2 tablespoons worchestershire sauce 1 tablespoon balsamic vinegar 1 tablespoon maple syrup (or honey) 2 tablespoons olive oil 3 coarsely chopped garlic cloves
GRILLED SKIRT STEAK AND PEACHES RECIPE - DAVID BURKE ...
From foodandwine.com
4/5 Total Time 35 minsServings 4
- In a blender, puree the garlic, bay leaf, shallot, jalapeño, lemon zest and juice, soy sauce and thyme until combined. With the blender on, slowly pour in 1/2 cup of the canola oil and puree until smooth. Season the marinade with salt and pepper. Pour half of the marinade into a shallow baking dish, add the skirt steak and turn to coat. Let the skirt steak stand for 20 minutes. Add the Dijon mustard to the remaining dressing and blend. Transfer the dressing to a small bowl.
- Meanwhile, light a grill. In a small saucepan, combine the water with the honey, cinnamon and ginger and let stand for 5 minutes. Transfer the mixture to a bowl along with the remaining 1 tablespoon of oil and the peaches.
- Scrape the marinade off the skirt steak. Generously season the steaks with salt and pepper and grill them over high heat, 6 to 7 minutes, turning once, for medium-rare meat. At the same time, grill the peach halves, turning them frequently, until they are charred in spots and softened, about 8 minutes. Cut the peaches into wedges and thinly slice the steaks. Transfer to plates and serve, passing the dressing on the side.
GRILLED SKIRT STEAK - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (66)Calories 232 per servingCategory Main Course
- Cut the steak in half crosswise into two parts. This will make the ultra-long steak easier to handle and help it better fit on your grill.
- In a small bowl, mix together the rub ingredients. Rub the mixture on both sides of the steak, massaging the rub well into the meat.
GRILLED SKIRT STEAK RECIPE WITH POLENTA - CHEF BILLY PARISI
From billyparisi.com
Reviews 3Category MainCuisine AmericanTotal Time 1 hr
- Vegetables: Coat all the vegetables in olive oil, season them with salt and pepper and spread out on sheet pans lined with parchment paper and roast in the oven on 375° for 10 to 15 minutes or until the tomatoes begin to blister and the asparagus and fennel begin to brown.
- Steak: Coat the steak with olive oil, season with salt and pepper and cook on a hot grill (450° to 550°) for 2 minutes on each side. Once it is done grilling let the steak rest for a few minutes before thinly slicing it against the grain.
- To Plate: Place down a healthy scoop of creamy polenta followed up with some arugula leaves, shaved asparagus, shaved fennel, roasted tomatoes, roasted garlic scapes, and crispy pancetta. Top off with the thinly sliced skirt steak, fresh herb leaves, a few drops of reduced balsamic vinegar, and blue cheese crumbles.
HOW TO GRILL THE PERFECT SKIRT STEAK: EASY SKIRT STEAK ...
From masterclass.com
2.7/5 (34)Category DinnerCuisine AmericanTotal Time 30 mins
- 1. Pat the steak dry with paper towels. Season generously with salt and pepper. Let rest at room temperature for at least 15 minutes. Rub steak with a light coat of oil.
- 2. Prepare a grill by lightly oiling grates or spraying with nonstick cooking spray. For a gas grill, preheat to medium-high heat. Cook steak until a deep brown crust forms, about 2–3 minutes per side.
- [Sharpen your culinary skills with Chef Gordon Ramsay](https://www.masterclass.com/classes/gordon-ramsay-teaches-cooking-restaurant-recipes-at-home).
GRILLED SKIRT STEAK SKEWERS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.7/5 (30)Total Time 1 hr 20 minsCategory Appetizer, Dinner, Grill, Make-AheadCalories 343 per serving
PERFECT GRILLED SKIRT STEAK RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 4-6Estimated Reading Time 1 min
GRILLED SKIRT STEAK RECIPES | ALLRECIPES
From allrecipes.com
Author Carl Hanson
GRILLED SKIRT STEAK PINWHEELS - RECIPE - FINECOOKING
From finecooking.com
4/5 (4)Category Main CourseCuisine AmericanCalories 400 per serving
10 BEST GRILLED SKIRT STEAK RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
- Grilled Skirt Steak with Green Sriracha. “So many cultures have some version of a pesto or chimichurri,” says Susan Feniger, who uses southeast Asian coconut, chiles and kaffir lime leaves to create a green Sriracha, a Thai-style hot sauce.
- Grilled Skirt Steak with Green Bean Salad and Citrus Vinaigrette. Greg Denton and Gabrielle Quiñónez Denton, both Best New Chefs 2014, serve their onion-marinated skirt steak with a vibrant green bean salad in a spicy Asian dressing.
- Grilled Skirt Steak with Fregola and Italian Frying Peppers. Garlic infuses both the succulent skirt steak and the sweet fried peppers chef Marc Murphy tosses with fregola.
- Grilled Skirt Steak and Peaches. This steak gets a quick 20-minute marinade before it's grilled alongside luscious fresh peach slices tossed in a mixture of honey, cinnamon and sugar.
- Grilled Skirt Steak with Panzanella. Like many restaurant chefs, Michael White “shocks” fresh vegetables to make them supercrisp by submerging them briefly in an ice-water bath.
- Grilled Skirt Steak with Smoky Almond Sauce. Pipían is a sauce made from dried chiles, ground seeds and nuts. This one, with almond butter and anchos, is delicious on steak.
- Grilled Skirt Steak with Salsa Verde. Skirt steak, nicely marbled with fat, takes well to marinades, like this simple mix of herbs and garlic. Mario Batali accents the grilled meat with a sauce made with more herbs and garlic, plus capers and anchovies; he likes to make his salsa verde superthick.
- Grilled Skirt Steak with Fruit-and-Green-Tomato Salsa. To garnish her grilled steak, chef Stephanie Izard prepares a summery salsa of sweet cherries and plums, with chopped green tomatoes for tartness and crunch.
- Grilled Skirt Steak with Poblano-Corn Sauce and Salsa. In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are used in two ways: Half of the mixture gets pureed into a sauce that's served under seared skirt steak and the rest becomes a chunky salsa that's spooned on top.
- Skirt Steak Tacos. Inspired by bare bones taquerias, these chili powder-dusted grilled steak tacos are served simply, with onion, radishes and mashed avocado.
GRILLED SKIRT STEAK - ANG SARAP
From angsarap.net
Reviews 8Servings 5Cuisine AmericanCategory Main Course
- In a blender combine oil, soy sauce, shallots, garlic, lime juice, cayenne, cumin, and honey then process until it becomes a smooth liquid. Place in a zip lock bag together with your skirt steak, let it marinate in room temperature for 2 hours.
- Remove the skirt steak from the zip log bag, drain and pat it dry with heavy paper towels. It should be totally dry before you drop it on that hot grill.
- Now place your steak on the grill then still on high heat cook steaks for 1-3 minutes on each side. 1 to 1 1/2 minutes would be rare and this will be the most tender preparation, 1 1/2 -3 minutes will be medium rare, still tender but good for those who don’t want to see blood in their meat.
GRILLED BALSAMIC SKIRT STEAK RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (58)Calories 201 per serving
- Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag; discard marinade.
- Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.
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