CHILI-RUBBED SKIRT STEAK
Skirt steak is the perfect steak for fajitas and is also delicious on its own or coated with a spice rub. Thinly slice it on the diagonal before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Heat broiler with rack 4 inches from heat. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
- Place half the steaks on a rimmed baking sheet or broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes. Meanwhile, broil remaining steaks; transfer to a large plate, let cool to room temperature, then cover and refrigerate to use later for Steak Sandwich with Peppers.
- Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.
Nutrition Facts : Calories 345 g, Fat 22 g, Protein 31 g, SaturatedFat 8 g
CHILE VINEGAR MARINATED SKIRT STEAK WITH ONION CILANTRO RELISH
Steps:
- To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours.
- To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water.
- In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed.
- Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side.
SKIRT STEAK CHILI
Steps:
- In a heavy pot, sautee the onion and pepper over high heat until the onion starts to brown. Add the seasonings. continue to cook until onion is well browned. Add the meat and garlic. Cook until meat is browned (not grey). Add the beans, bring to a boil, then reduce heat and simmer partially covered until the beans are tender and the liquid is reduced.
SOUTHWESTERN CHILI-RUBBED SKIRT STEAK
Traditionally used for fajitas, this skirt steak is also delicious with a spice rub such as this.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a small bowl, combine chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle mixture over steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, about 10 minutes.
- Heat grill to high; lightly oil grates. Place steak on grill (fold thin end over so steak is an even thickness); cover. Cook, turning once, until meat is desired doneness, 4 to 6 minutes for medium-rare.
Nutrition Facts : Calories 383 g
SPICY CITRUS SKIRT STEAK
You don't need a meat thermometer to grill a great skirt steak: When cooked over high heat, the inside will be medium rare once the steak is bronzed on the outside. For seasoning, counter the cut's big buttery flavor with something salty, spicy or fresh. In this recipe, the grilled steak rests in a tart sauce of tangerine, soy sauce, ginger and vinegar that is reminiscent of ponzu, with hints of citrusy bitterness similar to the dried tangerine peel used in Sichuan and Hunan cooking. Here, that bittersweet edge comes from charring the fruit and peel. Serve with rice or a grilled green vegetable like Chinese broccoli or asparagus.
Provided by Ali Slagle
Categories dinner, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
- While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze 1 cup of juice from about 6 tangerines into a bowl or rimmed dish large enough to hold the steak after it's grilled. (Set aside the remaining unjuiced halves on a sheet pan.) Add the spent tangerine halves to the juice. Smash the halves with a spoon to release the rind's oils (as if you're muddling a cocktail). To the juice and spent tangerine halves, add the rice vinegar, soy sauce, sambal oelek, ginger and garlic, and season with salt and pepper. Stir to combine.
- When you're ready to grill, add the steak to the sheet pan of unjuiced tangerine halves and lightly coat everything with neutral oil. Season generously with salt. Bring the sheet pan of tangerine halves and steak, sauce, a tightly folded paper towel soaked with oil, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until blackened, 4 to 5 minutes per side.
- As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce. Season to taste with salt, pepper and sambal oelek.
CHILI-LIME-CUMIN BEEF SKIRT STEAK SKEWERS
This skirt steak uses a lively marinate of lime juice, garlic, chipotle pepper and cumin. Serve with Red Pepper-Mango Salsa recipe #69592 or Chipotle Cream recipe #69593.
Provided by Charlotte J
Categories Mexican
Time 33m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cut beef steak crosswise into three equal pieces.
- Combine marinade ingredients in small bowl.
- Place beef and marinade in food-safe plastic bag; turn beef to coat.
- Close bag securely and marinate in refrigerator for one hour.
- Soak twelve 9-inch bamboo skewers in water for one hour; drain.
- Meanwhile, combine tomatillos,Anaheim peppers and onion wedges in medium bowl.
- Drizzle with oil; toss to coat.
- Set aside.
- Alternately thread vegetables evenly onto six skewers.
- Remove beef from marinade; discard marinade.
- Insert remaining skewers into beef pieces in the same direction as the grain (two skewers apiece).
- Place beef on grid over medium, ash-covered coals.
- Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
- Place vegetable skewers on grid around beef.
- Grill uncovered, 6 to 8 minutes or until tender, turning once.
- Cut beef between skewers to make individual servings.
- Season beef and vegetable skewers with salt and pepper as desired.
- Serve with Red Pepper-Mango Salsa or Chipotle Cream.
STEAK FAJITAS (CITRUS GARLIC CHILE MARINATED SKIRT STEAK)
This recipe pairs skirt steak (a flavorful, yet less tender cut of beef) with citrus, garlic and chile- all piled into a soft flour tortilla. The garnishes are up to you: We like pico de gallo and sour cream, but also try grilled onions and bell peppers. An easy and low-calorie Tex-Mex favorite from Ladies Home Journal Test Kitchen.
Provided by BecR2400
Categories Steak
Time 23m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make marinade:.
- Combine all marinade ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.
- Meanwhile, heat grill. Remove steak from refrigerator and stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until instant-read thermometer inserted in center of steak reaches 135 degrees F for medium-rare.
- Transfer to cutting board and slice. Divide and fill warm tortillas with steak, pico de gallo and sour cream, if desired.
- Makes 6 servings.
- NOTE: Time does not include marinaing time.
Nutrition Facts : Calories 415.2, Fat 17.6, SaturatedFat 6, Cholesterol 89.2, Sodium 501.4, Carbohydrate 18.4, Fiber 1.1, Sugar 2, Protein 43.2
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.
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- Remove stems, seeds and membranes from chiles. Heat a heavy skillet over medium-high heat. Add chiles and toast, using tongs to turn and press down on them frequently, until very fragrant, 2 to 3 minutes. Transfer to a bowl and add enough cold water to cover. Place a plate on top to keep them submerged and soak until very soft, about 30 minutes. Drain. Transfer the chiles to a blender and add 1/2 cup fresh water, garlic, 1/2 teaspoon salt, vinegar, sugar and cumin. Blend until very smooth, gradually adding a little more water, if necessary, to make a smooth sauce.
- Place steak in a large shallow glass dish and season with the remaining 1 teaspoon salt. Add the marinade and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours and up to 1 day.
- Lightly oil the grill rack (see Tip). Grill the steak, turning once, 6 to 7 minutes total for medium-rare skirt steak or 9 to 12 minutes for medium-rare flank steak. Transfer to a clean cutting board and let rest for 5 minutes before thinly slicing.
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