Romanian Skirt Steak With Golden Garlic And Fried Parsley Recipes

ROMANIAN SKIRT STEAK WITH GOLDEN GARLIC AND FRIED PARSLEY

Steps:

• In a saute' pan, heat the olive oil over medium heat. When the oil is hot, saute' the garlic for about 6 minutes or until golden brown and softened.
• Season with salt and pepper and remove from heat until later.
• Remove the stems from the parsley, wash and thoroughly dry the leaves.
• Pour the canola oil into a heavy saucepan or high sided skillet to a depth of about 1 inch. (for a 10 in skillet you will need about 5 cups of oil.
• heat over medium high heat until shimmering hot.
• Using tongs, drop small batches of the parsley into the hot oil and fry for 15 to 20 seconds, or until shriveled and crispy. (any amount of water on the parsley will cause the oil to spatter, so BE CAREFUL!).
• Lift from the hot oil with tongs and drain on paper towles. Season very lightly with salt.
• Preheat the broiler (high setting) and position the rack about 4 inches from the heating element.
• Season the steaks on both sides with the seasoned salt.
• Broil for 3 minutes on each side for medium-rare. For medium, increase the time to 5 minutes per side.
• Allow the juices to re-distribute in the steak and (if desired) slice steaks thinly against the grain. Each steak will serve 2 people.
• Garnish each plate with 3 garlic cloves and fried parsley.

ROMANIAN STEAK

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.

PAN-FRIED SKIRT STEAKS WITH SHALLOT BUTTER

Steps:

• Remove any excess fat from the steaks. Sprinkle the meat on both sides with salt and pepper.
• Choose a black cast-iron skillet large enough to hold the steaks in one layer and brush it with oil.
• Heat the skillet over high heat. Add the steaks side by side and cook about 3 to 4 minutes or until thoroughly browned on one side. Turn and continue cooking until lightly browned, about 3 minutes for medium rare.
• Transfer the steaks to a warm platter and keep warm. Pour off the fat from the skillet.
• Add 2 tablespoons butter to the skillet and when melted, add the shallots, garlic and thyme. Cook briefly until wilted, but do not burn. Add the vinegar, cook briefly and swirl in the remaining butter and the parsley.
• Remove skillet from heat and add the steaks and any juices that have accumulated on the platter. Blend well, and serve immediately with the shallot butter over the steaks.

ROMANIAN GARLIC SKIRT STEAK RECIPE

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.

ROMANIAN GARLIC SKIRT STEAK

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.

ROMANIAN STEAK

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).

FLANK STEAK WITH PARSLEY-GARLIC SAUCE

Steps:

• Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.
• Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.

GRILLED SKIRT STEAKS WITH PARSLEY OREGANO SAUCE

Steps:

• Heat grill pan over medium-high heat until hot, then lightly oil. Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).
• Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.
• While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.
• Serve steaks with sauce.