Skirt Steak With Shallots Broccolini Recipes

METABURN90: FLAT IRON STEAK WITH SHALLOTS AND BROCCOLINI

Steps:

• In a small saucepan, combine the shallots and red wine with a pinch of salt. Reduce on medium heat by a little more than half. Set aside.
• Preheat oven to 400 degrees F. Toss the broccolini in olive oil and a pinch of salt. Spread in a layer on a baking sheet and roast for 10 minutes.
• Meanwhile, season the steak very well with salt and pepper. Heat a pan on high with a tablespoon of olive oil. Gently drop the steak into the hot pan, dropping away from you to avoid splashing any oil on yourself.
• Sear the steak on high 2-4 minutes depending on thickness. For a thicker steak, reduce the heat to medium-high after 2 minutes. Flip the steak and sear for the same amount of time on the other side. Cook longer if you prefer medium or well-done.
• Let the steak rest for 3 minutes after cooking. Once steak has rested, slice and serve over broccolini and sauce with the shallot and red wine reduction.

SKIRT STEAK WITH SHALLOT-THYME BUTTER

Steps:

• Prepare a gas or charcoal grill; the fire should be so hot you can hold your hand over it for only a couple of seconds.
• Meanwhile, cream the butter with a fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and the vinegar or juice.
• Grill the steak, 2 minutes a side for rare, about a minute longer per side for medium-rare. As it cooks, season with salt and pepper.
• Spread each steak with about a tablespoon of the flavored butter, and serve. Remaining butter can be wrapped and refrigerated or frozen.

SHEET-PAN SKIRT STEAK WITH BALSAMIC VINAIGRETTE, BROCCOLINI, AND WHITE BEANS

Steps:

• Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
• Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 Tbsp. oil, 1 Tbsp. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette.
• Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.
• Do Ahead
• Vinaigrette can be made up to 3 days ahead.

SKIRT STEAK WITH ROASTED SHALLOTS, BROCCOLINI, AND HORSERADISH SAUCE

Steps:

• Heat oven to 425° F. Combine the sour cream, horseradish, parsley, and 1/4 teaspoon each salt and pepper in a small bowl.
• Toss the broccolini, shallots, 3 tablespoons of the oil, and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 8 to 10 minutes.
• Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper. Cook, in batches, until an instant-read thermometer inserted into the thickest piece registers 130° F, 2 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.
• Serve the steak with the roasted vegetables and horseradish sauce.

SKIRT STEAK TACOS WITH SHALLOT RINGS

Steps:

• Add the skirt steak to a shallow dish. Add the sherry, soy sauce, garlic, ginger, salt and pepper. Carefully toss to combine, then marinate the skirt steak for 30 to 45 minutes at room temperature. (Optional: Use a fork to prick the steak many times to help the marinade do its job.)
• Prepare a gas or charcoal grill for cooking over direct medium-high heat.
• Remove the steak from the marinade and pat dry. Grill on one side for about 5 minutes, then flip and continue to grill until medium-rare, another 3 minutes. Let rest 5 minutes before slicing.
• Preheat the oven to 250 degrees F.
• Heat the tortillas over a direct flame until the desired char is reached on both sides. Place in a covered pan and keep warm in the oven.
• Slice the skirt steak against the grain. Make tacos with the steak and Avocado Salsa, then garnish each with Shallot Rings and cilantro leaves.
• Mix together the cilantro, garlic, jalapeno and onion on a cutting board. Add the lime juice and salt and continue mincing until combined. Add this mixture to the halved avocado flesh in a bowl and mash with a fork until the avocados are broken down and everything is combined.
• Soak the shallots in the buttermilk in a bowl for up to 30 minutes. Preheat 3 inches oil in a large Dutch oven to 375 degrees F.
• Place the grits in a large paper bag. Pour off the buttermilk from the shallots, then add the shallots to the bag and shake to coat. Add the coated shallots to the oil in batches and fry until crispy, about 2 minutes. Drain on a paper towel-lined plate and season with salt.

SKIRT STEAK WITH CHARRED CHIMICHURRI RECIPE BY TASTY

Steps:

• Heat a large cast-iron skillet over high heat until it begins to smoke.
• Brush the steaks with the vegetable oil and season liberally with salt and pepper.
• Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4-8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.
• Transfer the steaks to a cutting board and let rest for 10 minutes.
• Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.
• Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.
• To serve, cut the steaks against the grain into ¼-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.
• Enjoy!

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.

SKIRT STEAK WITH SHALLOTS

Steps:

• To cook the steak, in a heavy-duty skillet, heat the oil over medium-high heat until shimmering. Season the steaks with salt and pepper. Add the meat to the skillet without crowding, in batches, if necessary, and cook on both sides until well browned and medium-rare, about 3 minutes per side. Transfer to a warm plate and cover loosely with aluminum foil to keep warm while preparing the sauce.
• To prepare the sauce, return the pan to the cooktop over medium heat. Add 1 tablespoon of the butter and the shallots. Cook until the shallots are soft and translucent, 3 to 5 minutes. Add the vinegar and stir to combine. Cook until the vinegar evaporates, 30 to 45 seconds. Add the red wine and cook until reduced by half, 1 to 2 minutes. Remove the pan from the heat and add the remaining 1 tablespoon of butter; swirl to coat. Taste and adjust for seasoning with salt and pepper.
• To serve, slice the steak into thin strips against the grain. Overlap the slices on a plate and pour over the red wine glaze.

BROCCOLINI WITH SHALLOTS

Steps:

• Place Broccolini in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain well. Remove and keep warm., In the same skillet, saute shallot in oil until tender. Add garlic; cook 1 minute longer. Add the Broccolini, lemon juice, salt and pepper. Saute for 1-2 minutes or until heated through.