Skirt Steak With Mushroom Hash Recipes

GRILLED SKIRT STEAK HASH WITH ROASTED RED PEPPER HOLLANDAISE

Steps:

• For the dry rub: Combine the black pepper, brown sugar, salt, ancho chile powder, granulated garlic, instant espresso powder, ground oregano, onion powder and dry mustard powder in a small bowl and stir to combine thoroughly.
• Toss the asparagus with the olive oil, salt, and pepper.
• Press the dry rub into the steak and rub liberally on both sides. Preheat an oiled grill to medium-high heat. Cook the steak on one side until seared, about 8 minutes, then flip over. Add the asparagus to the grill. Cook the asparagus and steak until the asparagus is tender, about 10 minutes, and the steak reaches an internal temperature of 135 degrees F. Tent the steak with foil and let rest for 10 minutes. Slice thinly against the grain.
• For the hash: Heat a 12 inch cast iron skillet (or heavy, large pan) to medium heat. Add 1/4 cup olive oil, then add the diced potatoes. Season with salt and pepper and let the potatoes cook on all sides. When the potatoes are about 3/4 of the way done and just starting to brown on all sides, add the onion and green and red bell peppers. Cook until the vegetables are cooked and caramelized, 5 to 7 minutes. Stir in the garlic and saute for another 30 seconds. Taste for seasoning.
• To serve: Cut the asparagus into 1-inch pieces and toss with the potato mixture. Plate the hash with the sliced steak on top, drizzle with the roasted red pepper hollandaise and garnish with the chopped scallions and sliced avocado. Dust with smoked paprika if desired.
• Over a stovetop gas flame, or under a broiler, char the red peppers on all sides. Place the peppers in a bowl and cover tightly with plastic wrap. Let rest 10 minutes. Remove the plastic wrap and peel or rub the skin off each pepper. Discard the stems and seeds from the peppers.
• Add the egg yolks, lemon juice, salt, paprika and cayenne to a blender. Blend the yolk mixture at medium speed until it lightens in color, about 25 seconds. Lower the speed and slowly begin to drizzle in the melted butter. Add in the charred peppers and blend until the mixture is smooth and homogenous. Season with more salt, cayenne pepper, or lemon juice if desired.

SKIRT STEAK WITH MUSHROOMS AND RED WINE SAUCE

Steps:

• Soak dried mushrooms in hot water 15 minutes. Drain mushrooms, reserving liquid. Rinse mushrooms thoroughly. Strain soaking liquid through coffee filter or paper towel.
• Meanwhile, let steaks warm at room temperature 10-15 minutes.
• Heat oil in heavy skillet over medium heat. Add steaks and saute, turning once, about 8 minutes for medium-rare. Remove to serving platter and cover loosely.
• Pour off all but thin layer of fat from skillet. Heat over medium heat. Add shallots and cook, stirring constantly, just until wilted, about 30 seconds. Stir in both dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring constantly, until lightly browned, about 3 minutes. Pour in wine and mushroom-soaking liquid. Boil until liquid is reduced by half. Stir in cream and any meat juices on plates. Taste and adjust seasonings. Spoon sauce over steaks and serve hot.

STEAK & MUSHROOM BREAKFAST HASH

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high until tender, about 9 minutes., Meanwhile, in a large skillet over medium-high heat, saute mushrooms and zucchini in 1 tablespoon butter until crisp-tender. Drain potatoes and add to the skillet. Stir in broth, mustard and rosemary. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 3 minutes. Add steak; heat through., Fry eggs in remaining butter in another skillet as desired. Serve with hash; sprinkle with cheese and pepper.

PAN-SEARED STRIP STEAK WITH MUSHROOMS

Steps:

• Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.
• Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.

GRILLED SKIRT STEAK WITH GARLIC AND HERBS

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.

SKIRT STEAK WITH MUSHROOMS AND CHIPOTLE AïOLI

Steps:

• Make aioli:
• Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make steak:
• Whisk first 6 ingredients to blend in 13x9x2-inch glass baking dish. Add steaks to marinade; turn to coat. Cover and refrigerate at least 8 hours.
• Make salad:
• Combine onions, lemon juice and coarse salt in medium bowl. Let stand 1 hour, tossing occasionally.
• Prepare barbecue (medium-high heat). Remove steaks from marinade. Sprinkle with salt and pepper. Grill about 3 minutes per side for medium-rare. Transfer steaks to work surface.
• Melt butter in heavy large skillet over medium-high heat. Add shallot and mushrooms; sauté until well browned, about 7 minutes. Add vinegar to skillet and bring to boil, scraping up browned bits. Remove from heat; mix in oil. Season mushroom mixture to taste with salt and pepper.
• Combine lettuces, onions and mushroom mixture in large bowl; toss. Divide lettuce mixture among 6 plates. Thinly slice steaks across grain; arrange atop lettuce mixture. Drizzle some of aioli over salads. Pass remaining aioli separately.

TENDER JUICY SKIRT STEAK (CHURRASCO)

Steps:

• Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.
• Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
• Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.

BRAISED SKIRT STEAK WITH MUSHROOM/HERB STUFFING

Steps:

• STUFFING: Heat the olive oil in a medium sauté pan over high heat.
• Add the onion, celery, garlic and mushrooms.
• Sauté vegetables until soft and liquid from the mushrooms has evaporated, about 6 minutes.
• Add the mixed herbs, arugula, pine nuts and brioche cubes.
• Cook for an additional 3 minutes.
• Add the white wine and continue to cook until the liquid has evaporated.
• Remove from heat and cool completely.
• Fold in the egg.
• BRAISE: Preheat oven to 375 degrees F.
• Lay out the skirt steak, vertically, and season with salt and pepper.
• Add the cooled stuffing to the bottom third of the steak and roll up, width-wise.
• Secure with butcher’s twine.
• Heat a medium sauté pan over high heat and add the olive oil.
• Brown the stuffed skirt steak on all sides.
• Transfer steak to an 8 x 8-inch roasting pan.
• Add the fennel, carrot, thyme, bay leaf, black peppercorns and garlic to the sauté pan and cook for 2 minutes.
• Deglaze with the red wine and beef broth.
• Scrape the brown bits off the bottom of the pan with a wooden spoon and transfer entire contents of the pan to the roasting pan.
• Cover with aluminum foil and place in preheated oven.
• Braise until meat is tender, about 1½ hours.
• Remove skirt steak from roasting pan and place on cutting board.
• Cover with aluminum foil and let rest for 10 minutes.
• SAUCE: Strain the pan juices from the roasting pan into a small saucepan.
• Discard the solids.
• Add the beef broth and red wine to the saucepan.
• Bring to a boil.
• Whisk in the grainy mustard and butter.
• Slice the skirt steak into ½-inch slices.
• Spoon the sauce over the steak and serve immediately.

SKIRT STEAK WITH MUSHROOM HASH

Steps:

• Preheat Broiler.
• Put potatoes in medium saucepan and cover with water by one inch. Season with salt. Bring to a boil and cook until the potatoes just start softening -- about 5 minutes. Drain and set aside.
• Season the steak with salt and pepper and set aside.
• Heat 1 tablespoon of oil in large ovenproof skillet over medium high heat. Add half of the shallot and cook, stirring, until slightly softened. About 2 minutes. Add the spinach and season with 1/2 teaspoon of salt and a few grinds of pepper. Cook stirring, until spinach is wilted and the liquid evaporates. About 3 minutes. Transfer to a bowl and set aside.
• Wipe out skillet and add 1 tablespoon olive oil and heat over medium high heat. Add the steak and cook until brwoned, about 4 minutes per side. Transfer to a plate and let rest.
• Pour out any drippings from the skillet. Melt the butter and add the mushrooms. Cook, stirring occasionally, until wilted, about 3 minutes. Stir in the remaining shallot, the potatoes, wine, 1/2 teaspoon salt and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Broil until browned, about 8 minutes.
• Stir the spinach into the potato mixture. Slice the steak against the grain and serve with hash.