Skirt Steak With Pickled Onion And Spaghetti Squash Recipes

SKIRT STEAK WITH PICKLED ONION AND SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, place squash cut side down; cover sheet tightly with aluminum foil. Bake until squash is easily pierced with the tip of a paring knife, 45 to 55 minutes.
• Meanwhile, in a medium bowl, combine onion, 1 tablespoon oil, lime zest and juice, 1/2 teaspoon coarse salt, and 1/8 teaspoon ground pepper. Let stand until onion is softened,at least 15 minutes.
• When squash is about 10 minutes from being done, heat a large skillet over medium-high. Season steaks with salt and pepper. Place 2 steaks in skillet, and cook until medium-rare, 2 to 3 minutes per side. Transfer to a plate, and cover loosely with foil; repeat with remaining steaks. Let rest at least 5 minutes.
• Meanwhile, holding squash over a medium bowl, use a fork to scrape flesh into strands. Drizzle with remaining 2 tablespoons oil; season with salt and pepper, and stir to combine. Top steaks with pickled onion, and serve with squash.

PICKLED SQUASH

Steps:

• In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
• Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
• Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

VIETNAMESE-STYLE SPAGHETTI SQUASH "NOODLE" BOWLS WITH SKIRT STEAK

Steps:

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Sprinkle each half of squash with 1/4 tsp. salt, then place cut side down on prepared baking sheet. Bake until interior of squash is fork-tender, 40-50 minutes. Let cool.
• Meanwhile, whisk fish sauce, brown sugar, ginger, garlic, 2 Tbsp. lime juice, and 1/2 tsp. salt in a large bowl. Transfer 3 Tbsp. fish sauce mixture to a shallow wide bowl. Add steak and turn to coat. Let sit at room temperature at least 30 minutes.
• Add jalapeño, sesame oil, and remaining 6 Tbsp. lime juice to remaining fish sauce mixture in large bowl and stir to combine.
• Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; discard shells. Toss squash with 4 Tbsp. jalapeño sauce and remaining 1/2 tsp. salt.
• Heat vegetable oil in a large heavy skillet over high; pat steak dry. Working in batches if needed, sear steak until browned, about 3 minutes per side for medium-rare. Let rest 5 minutes, then thinly slice lengthwise against the grain.
• Divide squash among bowls. Toss lettuce, carrot, cucumber, and bean sprouts in remaining jalapeño sauce, then arrange over squash. Add steak to bowls, then top with scallions, cilantro, and peanuts.
• Do Ahead
• Squash can be cooked 2 days ahead. Let cool completely, then store in an airtight container and chill. Steak can be marinated 1 day ahead. Store in a resealable plastic bag and chill.

SKIRT STEAK WITH BOK CHOY

Steps:

• Put the skirt steak into a 1-gallon resealable plastic bag. Whisk together the garlic, soy sauce, brown sugar, rice wine vinegar, ginger, sesame oil, chili flakes and scallion whites in a small bowl. Pour two-thirds of the marinade over the steak, reserving the remaining marinade. Seal the bag, removing as much air as possible. Set aside and let marinate for at least 10 minutes.
• Meanwhile, whisk together the mayonnaise and sriracha in another small bowl.
• Heat 2 tablespoons each of olive oil and butter in a large cast iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired temperature, 3 to 4 minutes per side for medium rare. Remove the steak to a cutting board to rest while you cook the vegetables.
• Add the remaining 1 tablespoon olive oil and 1/2 tablespoon butter to the skillet. Add the bok choy, cut side-down, and sprinkle the mushrooms around the skillet. Allow to brown and cook for 2 to 3 minutes. Flip the bok choy, whisk the reserved marinade to combine and pour into the skillet and let reduce slightly. Remove from the heat.
• Slice the steak against the grain. Transfer the bok choy to a platter with any sauce that is in the skillet, top with the shiitake mushrooms, arrange the sliced steak along the edges, and garnish with the reserved scallion greens. Serve with the sriracha mayo.

GRILLED ONION & SKIRT STEAK TACOS

Steps:

• Pound beef with a meat mallet to tenderize. In a large bowl, mix beer, lime juice and 2 tablespoons oil until blended. Add beef to marinade; turn to coat. Refrigerate, covered, at least 30 minutes., Meanwhile, cut partially through onions, leaving tops intact. Drizzle with remaining oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper., Drain beef, discarding marinade; sprinkle with the remaining salt and pepper. On a greased grill rack, grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are crisp-tender, 2-4 minutes on each side. Cut steak diagonally across the grain into thin slices. Serve with tortillas, onions, cilantro and lime wedges.

SKIRT STEAK W/BASIL SAUCE

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.