Romanian Garlic Skirt Steak Recipes

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ROMANIAN STEAK



Romanian Steak image

Add great flavor to grilled beef steak by marinating it in a tangy-sweet blend of steak sauce, Dijon mustard, honey and soy sauce.

Provided by My Food and Family

Categories     Recipes

Time 4h25m

Yield 6 servings

Number Of Ingredients 5

1/2 cup A.1. Original Sauce
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. honey
2 Tbsp. lite soy sauce
1 boneless beef sirloin steak (1-1/2 lb.), 3/4 inch thick

Steps:

  • Mix all ingredients except steak until blended; pour over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 4 hours to marinate, turning occasionally.
  • Heat grill to medium heat. Remove steak from marinade; discard marinade.
  • Grill 8 min. on each side or until done (160ºF).

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 125 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 20 g

ROMANIAN GARLIC SKIRT STEAK



Romanian Garlic Skirt Steak image

Make and share this Romanian Garlic Skirt Steak recipe from Food.com.

Provided by iris5555

Categories     Steak

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs skirt steaks
coarse salt
fresh ground black pepper
hot Hungarian paprika
2 tablespoons olive oil
4 -6 garlic cloves, finely chopped
1 tablespoon dried oregano

Steps:

  • Place skirt steak in shallow baking dish.
  • Season generously on both sides with salt, pepper and paprika.
  • Drizzle olive oil over skirt steak on both sides, patting it on with your fingers.
  • Sprinkle with garlic and oregano and pat these in with your fingers.
  • Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours.
  • Heat grill to high.
  • When you're ready to cook the steak, brush the grill grate with oil.
  • Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.).
  • Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn.
  • Transfer to platter and let rest for 2 minutes before serving.
  • Be sure to cut across the grain.

Nutrition Facts : Calories 345.1, Fat 20.8, SaturatedFat 6.3, Cholesterol 110.6, Sodium 114.8, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 36.1

ROUMANIAN STEAK



Roumanian Steak image

Provided by Food Network

Categories     main-dish

Time P3DT45m

Yield 4 to 6 servings

Number Of Ingredients 26

4 ounces fresh squeezed orange juice (Texas oranges are best!)
4 ounces tamari
2 ounces vegetable oil
2 ounces chopped fresh parsley
2 ounces white wine
1 ounce steak sauce, such as A.1. Original
1 ounce Worcestershire sauce
4 cloves garlic, chopped
Juice of 1 lemon (squeeze by hand)
1/2 onion, chopped
Ground black pepper
Red pepper flakes
Four 18-ounce outside skirt steaks
Canola oil, for frying
1 cup all-purpose flour
1 tablespoon paprika
1 tablespoon seasoning salt
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
1 onion, sliced thin
Roumanian Garlic Oil/Jewish Chimichurri, recipe follows
4 teaspoons chicken schmaltz
6 cloves garlic, chopped
8 ounces chopped fresh parsley
Shisarine (pinch) red pepper flakes
Shisarine (pinch) kosher salt

Steps:

  • For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk.
  • Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
  • Preheat a grill to medium-high heat.
  • Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
  • For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
  • Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
  • Dredge the onions in the seasoned flour. Shake off excess flour.
  • Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri.
  • In a pan on medium-low heat put chicken schmaltz.
  • Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.

ROMANIAN STEAK



Romanian Steak image

Provided by Food Network

Categories     main-dish

Time 2h27m

Yield 6 servings

Number Of Ingredients 6

6 cloves garlic
1 cup vegetable oil
1/2 cup olive oil
6 Romanian tenderloins, flank steaks or rib-eye steak
4 large portobello mushrooms
Salt and pepper

Steps:

  • Peel and crush the garlic. Add to the oils and slowly heat. Before it burns, turn off heat and let sit. When cool, marinate the steaks in the oil for 2 hours or overnight.
  • Season the steaks and place on a hot grill. Grill until cooked through, turning once. Drop the mushrooms into the marinade. Grill the mushrooms, then slice.

ROMANIAN GARLIC SKIRT STEAK RECIPE



Romanian Garlic Skirt Steak Recipe image

Provided by Joelene

Number Of Ingredients 7

1 1/2 lbs skirt steaks
coarse salt
fresh ground black pepper
hot Hungarian paprika
2 tablespoons olive oil
4 -6 garlic cloves, finely chopped
1 tablespoon dried oregano

Steps:

  • Place skirt steak in shallow baking dish. Season generously on both sides with salt, pepper and paprika. Drizzle olive oil over skirt steak on both sides, patting it on with your fingers. Sprinkle with garlic and oregano and pat these in with your fingers. Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours. Heat grill to high. When you're ready to cook the steak, brush the grill grate with oil. Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.). Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn. Transfer to platter and let rest for 2 minutes before serving. Be sure to cut across the grain.

ROMAN STEAKS



Roman Steaks image

This simple recipe, which is adapted from "Mediterranean Cooking" by Paula Wolfert, was brought to the Times by Julia Reed in a 2004 article about easy Italian cooking. Ms. Reed said it was her favorite summer steak recipe, and for good reason: It requires very little effort and just a handful of ingredients to yield spectacular results.

Provided by Julia Reed

Categories     dinner, easy, weekday, meat, main course

Time 2h25m

Yield 3 to 4 servings

Number Of Ingredients 6

2 large garlic cloves, peeled and finely chopped
1 tablespoon finely chopped fresh rosemary
1/2 cup olive oil
Kosher salt and black pepper
2 rib-eye steaks, each at least 1 pound and 1-inch thick
Juice of 1 lemon

Steps:

  • Using a mortar and pestle, pound the garlic and rosemary to a paste. Stir in the olive oil and season with pepper and a little salt. Place steaks in a shallow baking dish. Rub both sides with salt and pepper and coat with the olive-oil mixture. Cover with plastic wrap, and marinate for up to 2 hours at room temperature, or refrigerate for several hours or up to overnight, turning once or twice.
  • If steaks have been refrigerated, let them come to room temperature before cooking. Prepare outdoor grill or place broiler rack 4 to 6 inches from the heat source and heat broiler.
  • Remove steaks from marinade and pat dry with paper towels. Grill or broil a few minutes on each side, until done to taste (about 4 minutes on each side for medium rare). Place on warmed serving platter and squeeze lemon over each steak.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 41 grams, Carbohydrate 3 grams, Fat 62 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 19 grams, Sodium 512 milligrams, Sugar 0 grams, TransFat 2 grams

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