Succulentskirtsteak Recipes

SKIRT STEAK

Steps:

• Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
• Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
• Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

SUCCULENT SKIRT STEAK

Steps:

• Cut skirt steak into three equally-sized portions. Place in a freezer bag or non-reactive bowl.
• Wisk together remaining ingredients. Pour over steak.
• Marinate in the refrigerator for 12-24 hours.
• To grill: Pile coals on one side of the grill so that the top of the pile touches the grill grate. You want the skirt steak to be right on top of the blazing red-hot coals. (In fact, some people actually skip the grate and cook directly on the coals after blowing the ash off.).
• Sear the steaks, about 2 minutes on each side.
• Allow the steak to rest about ten minutes before slicing.
• Slice the steak into 1/2 to 1 inch-thick slices, cutting against the grain.
• Serve and enjoy.

SAUTEED SKIRT STEAK IN SPICY TOMATO SAUCE

Steps:

• Preheat oven to 250°F.
• Halve onion and thinly slice. Drain tomatoes, reserving purée, and finely chop. Wearing protective gloves, seed chile if desired for a milder sauce and finely chop. Cut steak crosswise into 4 pieces. Pat steak dry and season with salt.
• Heat a dry 12-inch heavy skillet over moderately high heat until hot and add oil. Sauté steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven.
• To skillet add onions with tomatoes, reserved purée, chile, and salt to taste and simmer, stirring occasionally, until sauce is thickened slightly and onion is crisp-tender, about 5 minutes. Stir in any juices that have accumulated on baking dish from steak. Serve steak with sauce. Serves 2.

SPICY CITRUS SKIRT STEAK

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.

GARLIC DIJON SKIRT STEAK

Steps:

• Mince garlic and in a bowl stir together with mustard and lime juice. Trim steak if necessary. Rub steak with mustard mixture and marinate 15 minutes.
• Heat a well-seasoned ridged grill pan over moderately high heat until just smoking and grill steak 3 minutes on each side. (Alternatively, broil steak on rack of a broiler pan about 4 inches from heat.) Transfer steak to a platter and let stand, uncovered, 5 minutes.
• With a sharp knife diagonally cut steak into 1/3-inch-thick slices and serve with coleslaw and fries.

SKIRT STEAK

Steps:

• Heat charcoal, preferably natural chunk, until grey ash appears.
• In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
• In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade.
• Seal bag, removing as much air as possible.
• Allow steak to marinate for 1 hour in refrigerator.
• Remove steak from bag and pat dry with paper towels.
• Using a blow dryer, blow charcoal clean of ash.
• Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
• When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
• Remove meat from foil, reserving foil and juices.
• Slice thinly across the grain of the meat.
• Return to foil pouch and toss with juice.
• Serve with grilled peppers and onions, if desired.

SKIRT STEAK WITH JUNIPER, THYME AND GARLIC

Steps:

• Preheat a gas or charcoal grill until you can hold your hand over it only a couple of seconds.
• Meanwhile, place steaks on a platter, and sprinkle with juniper berries. Lay thyme and garlic on top, and drizzle with just enough olive oil to lightly coat steaks. Turn steaks to disperse seasonings. Let them sit about 15 minutes to reach room temperature.
• Season steaks with salt and pepper to taste. Grill (or saute in heavy skillet over high heat), about 2 minutes on each side for rare, or a minute longer for medium rare. Turn once, tucking thyme under steaks as they cook. Serve hot.