SKIRT STEAK WITH CILANTRO GARLIC SAUCE
Steps:
- Make sauce:
- Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
- Grill steak:
- Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.
- Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.
FRESH GARLIC CILANTRO STEAK SAUCE (PERFECT FOR SKIRT STEAK!)
Steps:
- Mash minced garlic together with salt until it forms a paste. Place in a blender with the remaining liquid ingredients and spices.
- Blend until all spices and ingredients are incorporated and the sauce is smooth.
- Place a small amount of olive oil in a skillet and allow the pan to come to temperature over medium heat.
- Place skirt steak in the pan without overcrowding the slices. Cook for 2-3 minutes on each side for very thin pieces, or about 4-5 minutes on each side for larger pieces.
- Allow the steak to rest for about 10 minutes after cooking.
- Serve with the garlic cilantro steak sauce drizzled over the steak.
- Alternatively, you can thread the skirt steak onto skewers, broil them for about 3 minutes on each side, and use the sauce as a dipping sauce!
SKIRT STEAK W/BASIL SAUCE
I adapted this recipe from gourmet magazine. The original calls for cilantro, so feel free to use that instead. I am not a big meat eater, but i do love skirt steak!
Provided by chia2160
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- make a paste of garlic and salt transfer to a blender and add olive oil, lemon juice, basil, cayenne and pepper, blend until smooth, set aside.
- mix cumin, salt and pepper and rub into both sides of skirt steak.
- spray a grill pan with cooking spray.
- add steaks, in 2 batches, and cook 2-5 minutes per side for medium rare.
- slice steaks thinly across the grain, serve with sauce.
Nutrition Facts : Calories 395.6, Fat 24.3, SaturatedFat 6.7, Cholesterol 89.2, Sodium 143.5, Carbohydrate 1.3, Fiber 0.4, Sugar 0.2, Protein 40.8
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
SKIRT STEAK WITH RED CHILE CILANTRO CHIMICHURRI
A flavorful combination of red chile & cilantro in this Argentian chimichurri sauce. Skirt steak is popular in Argentina, if you can't find Skirt steak, you can substitute flat iron or flank steak. It is best to grill the steak to medium or medium rare. This comes from the Williams Sonoma Latin Cookbook. I am posting for ZWT 7; South America.It is said that in the mid 1800s, an Englishman and bon vivant, Jimmy Curry arrived in Argentina, He quickly fell in love with the aroma and taste of the roasted meats and set about to create a spicy accompaniment to show his appreciation for the tasty barbecue. He gathered spices such as chili pepper, sweet red pepper, tomatoes, onions and garlic, and combined them with rosemary, oregano, thyme and salt.The sauce caught on quickly, and today has become the traditional sauce of Argentina.
Provided by BakinBaby
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor; combine cilantro,parsley,green onions,lime juice,garlic,vinegar, bay leaf,chile, 1/2 teaspoons salt and pepper; process until mixture is minced about 10 seconds,transfer to a bowl and add olive oil, let stand at room temp.for at least 1 hours.
- season steak with salt and pepper, place in a large resealable plastic bag, add about 1/3 cup of the chimichurri sauce from the processor, seal bag and refrigerate for a least 2 hours up to 4hrs.
- Preheat grill to medium heat.
- Remove the steak from the refrigerator and let it come to room temp for 30 min., brush the excess chimichurri sauce off the steak and set the steak over the hot grill.
- Cook for 6 min., rotate 45 degrees and cook another 6 minute Turn the steak over and continue to cook until steak is medium rare (about 6-8 min.).
- When the steak is cooked, lay it on a clean cutting board and allow to rest for 5-7 min before slicing across the grain into 2" wide strips.
- Serve with reserved chimichurri sauce.
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