GRILLED TEQUILA-GARLIC-LIME FLANK STEAK
"Flank steak has a large surface area, which means you get more of a Maillard reaction -- that?s a fancy term for browning -- and more flavor," says Guy.
Provided by Guy Fieri
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, black pepper and cumin in a resealable gallon-size plastic bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator and let marinate at room temperature another 30 to 45 minutes.
- Preheat a grill to medium high. Remove the steak from the marinade. Put the marinade in a small saucepan and bring to a boil, then strain and reserve.
- Place the steak on the grill. Cook for 4 minutes, turn 180 degrees and cook for 3 more minutes (to create crosshatch grill marks). Flip and finish cooking for 3 to 6 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, loosely covered with foil, for 5 minutes.
- Slice the steak against the grain and serve immediately with the reserved marinade.
GRILLED TEQUILA GARLIC LIME FLANK STEAK
Steps:
- Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
- Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
- Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
- Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
- Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.
SEARED SKIRT STEAK WITH GARLICKY TEQUILA-LIME SALSA VERDE
This warm butter sauce riffs on both a familiar marinade and the ubiquitous Central American green salsa. The steak is a sponge for the intense flavors of the sauce.
Provided by Tony Rosenfeld
Categories Main Course
Yield 4
Number Of Ingredients 10
Steps:
- Pat the steak dry, and season with 1-1/4 tsp. salt and 1/2 tsp. pepper.
- Put a large, heavy-based stainless-steel skillet over medium-high heat for 1-1/2 minutes (it's ready when a droplet of water instantly evaporates upon hitting the surface). Add 2 Tbs. of the oil. Once it's shimmering hot, about 30 seconds, carefully add the steaks, evenly spaced.
- Cook the steaks, undisturbed, until brown around the edges and a corner easily pulls up when lifted with tongs, about 3 minutes. Flip and cook the other side until medium rare, 2 to 3 minutes more; if checked with an instant-read thermometer, a thicker piece will register 130°F to 140°F and the steak will be bright pink when sliced. Transfer to a cutting board, and tent with foil. Rest for at least 10 minutes while you make the sauce.
- Return the skillet to the stovetop, and lower the heat to medium. Add the bell pepper, jalapeño, and remaining 1 Tbs. of the oil, sprinkle with 1/4 tsp. salt, and cook, stirring, until the peppers soften, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Raise the heat to high, and carefully add the tequila. Using a wooden spoon to scrape up the browned bits on the bottom of the pan, cook until the tequila almost completely evaporates, about 2 minutes. Remove from the heat. Stir in the butter, then the lime juice, and then the cilantro, and whisk until the butter melts. Season with 1/2 tsp. salt and 1/8 tsp. pepper.
- Spoon the sauce over the steak, garnish with more chopped cilantro, and serve immediately.
Nutrition Facts : ServingSize 4, Calories 620 kcal, Fat 410 kcal, SaturatedFat 20 g, TransFat 48 g, Carbohydrate 4 g, Sugar 1 g, Fiber 1 g, Protein 39 g, Cholesterol 175 mg, Sodium 650 mg, UnsaturatedFat 22.5 g
TEQUILA LIME SKIRT STEAK
Skirt steak recipe is marinated in a combination of tequila, Worcestershire, soy sauce, garlic, and jalapenos. Grill it up and finish with a drizzle of fresh lime juice.
Provided by Lisa B.
Categories Entree
Time 3h8m
Number Of Ingredients 11
Steps:
- Combine tequila, Worcestershire sauce, soy sauce, jalapeno, green onions, garlic cloves, brown sugar, and black pepper. Pour mixture into a resealable plastic bag.
- Add skirt steak to the bag. Seal the bag, then shake to coat the meat with the marinade. Marinate in the refrigerator for at least 3 hour, preferably overnight.
- Prepare a charcoal or gas grill for cooking.
- Remove steak from marinade. Discard marinade.
- Sprinkle both sides of the steak with salt and pepper.
- Place meat on the hot grill and grill for 3-4 minutes per side, until internal temperature reaches 120 degrees. Remove meat from grill and allow to rest for 15 minutes.
- Thinly slice meat against the grain. Squeeze lime wedges over the meat.
- Serves 4
ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)
This is a recipe for traditional arrachera, which is a thinly sliced skirt steak with seasonings. The longer it marinates, the more robust the flavor will be. Heat tortillas on the grill or in the microwave. Serve the arrachera with warmed tortillas and your favorite taco toppings, such as onion, cilantro, hot sauce, lettuce, cheese, etc.
Provided by melodie
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
- Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 6.2 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 18.9 g, SaturatedFat 2.6 g, Sodium 413.9 mg, Sugar 0.9 g
LIME-MARINATED SKIRT STEAK
Lime and garlic, with a bit of soy sauce, are a perfect and easy marinade for skirt steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In blender, combine lime juice, soy sauce, garlic, and jalapeno; puree until smooth. Transfer to a shallow dish or large resealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than 2 hours, to infuse with flavor.
- Heat a large skillet over medium-high, until very hot. Cook steak, in two batches if necessary, until browned, 2 to 3 minutes per side for medium-rare. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired.
Nutrition Facts : Calories 354 g, Fat 22 g, Protein 34 g
SKIRT STEAK QUESADILLAS
Provided by Susan Lasken
Categories Beef Cheese Appetizer Bake Sauté Picnic Super Bowl Cinco de Mayo Backyard BBQ Meat Steak Fall Spring Summer Winter Tailgating Party Monterey Jack Bon Appétit California Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 appetizer or 4 Main-course servings
Number Of Ingredients 6
Steps:
- Place steak in glass dish. Sprinkle steak on both sides with lime juice, salt and pepper. Let stand at least 15 minutes and up to 1 hour, turning steak occasionally.
- Preheat oven to 375°F. Heat 1 tablespoon oil in heavy large skillet over high heat. Add steak and sauté to desired doneness, about 3 minutes per side for rare. Transfer steak to cutting board. Let rest 5 minutes; slice thinly.
- Brush 4 tortillas with oil; place tortillas, oil side down, on 2 baking sheets. Spread 1/4 cup cheese and 1 tablespoon pico de gallo on each tortilla. Top each with second tortilla. Spread each with 1/4 cup cheese, 1/4 of steak and 1 tablespoon pico de gallo. Press third tortilla onto each stack. Brush top tortillas with oil.
- Bake quesadillas 10 minutes. Using metal spatula, turn each over. Continue to bake until heated through and golden, about 10 minutes longer. Transfer quesadillas to plates. Cut into wedges. Serve with remaining pico de gallo.
TEQUILA SKIRT STEAK
Make and share this Tequila Skirt Steak recipe from Food.com.
Provided by Brookelynne26
Categories Steak
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a resealable plastic bag. Make sure to squeeze out any air and refrigerate at least 4 hours, or up until 8.
- Prepare a grill.
- Grill steaks for 2 minutes per side for rare. Let rest for 5 minutes before cutting into strips and serving.
Nutrition Facts : Calories 328.1, Fat 15.9, SaturatedFat 4.7, Cholesterol 66.9, Sodium 670.1, Carbohydrate 14.9, Fiber 0.2, Sugar 13.1, Protein 30.7
TEQUILA-MARINATED BEEF FAJITAS
For Garnish: Guacamole For the garnish I suggest fresh Mexican salsa, sour cream and finely chopped fresh cilantro.
Provided by annconnolly
Categories Mexican
Time P1DT35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Trim the excess fat from the meat and cut it crosswise into long strips about 1/2 inch wide. Place the strips in a shallow, nonreactive dish. In a bowl stir together the lime juice, 1/3 cup oil, tequila, cumin, oregano, pepper and garlic. Pour over meat, coating each piece well.
- Cover with plastic wrap and refrigerate for 24 hours, turning the meat over a few times. In a heavy frying pan or a griddle over medium heat, warm the 1 tablespoon oil. Cook the onion, stirring, until well browned, 6 to 8 minutes. Transfer to a plate and keep warm.
- Place the same pan or griddle over high heat. Drain the meat well, reserving the marinade. Add the meat to the pan or griddle and cook, turning once and basting with the leftover marinade, until done to your liking, about 2 minutes on each side for medium-rare. Transfer to the plate holding the onions and keep warm.
- Heat the tortillas, turning once, on the same pan or griddle, about 10 seconds on each side. Alternatively, wrap in plastic wrap and place in microwave oven for about 30 seconds. Just before serving gently heat the refried beans in heavy saucepan. Cover and keep warm. Arrange the meat, onions and tortillas on a warmed platter. Place the refried beans, guacamole, salsa, sour cream and cilantro in separate dishes on the side. Diners can prepare their own fajita according to their liking.
GRILLED SKIRT STEAK WITH MIXED PEPPERS
Provided by Florence Fabricant
Categories dinner, quick, weekday, main course
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Whisk together tequila, lime, tomato paste, garlic, cumin, 1 tablespoon oil, 1 tablespoon cilantro, salt and cayenne. Cut steak in half, place in marinade, turn to coat, cover and set aside 1 to 1 1/2 hours.
- Heat grill to very hot. Set cooking grates close to fire. Or heat broiler.
- While grill heats, place remaining olive oil in a skillet over medium heat. Add peppers and jalapeños and sauté until peppers are limp and starting to brown. Season with salt and cayenne. Dust with remaining minced cilantro. Set aside.
- Grill or broil steak 3 to 5 minutes on one side, until starting to sear. Brush with marinade, turn and cook 2 to 3 minutes. Remove to a cutting board. Do not overcook.
- Reheat peppers and pile on a platter. Slice steak on bias in inch-wide strips. Arrange on the bed of peppers, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 752 milligrams, Sugar 5 grams, TransFat 1 gram
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