SKIRT STEAK WITH SHALLOT-THYME BUTTER
Steve Johnson, the chef at the Blue Room in Cambridge, Mass., has been cooking skirt steak for years, long before it became wildly popular. But never before has he served a better - or simpler - rendition of this long, thin band of wonderfully marbled beef. His secret: a slice of compound butter, flavored with shallots, chives and thyme, that melts over the meat. It had been so long since I had seen flavored butter on steak that this version came as something of a revelation.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 45 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 23 grams, Sodium 511 milligrams, Sugar 1 gram, TransFat 2 grams
SKIRT-STEAK SKEWERS WITH AVOCADO AND PEPPER SAUCE
You will need four long skewers for this recipe, and it's a good idea to wear rubber gloves when cutting the chile here.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a blender, puree oil, bell pepper, chile, onion, orange and lemon juices, cumin seeds, oregano, and 1 teaspoon salt until smooth. (Sauce can be made up to 3 days ahead and refrigerated; remove 30 minutes before serving.) Transfer to a serving bowl; just before serving, stir and top with more oregano leaves and a drizzle of oil.
- Preheat grill for direct-heat cooking (medium-high on a gas grill). On a work surface, lay 3 steak pieces flat in a row. Insert a long metal skewer through all 3 pieces, about 1/2 inch from one short end. Insert a second skewer through all 3 pieces, 1/2 inch from other short end. To ensure even cooking, spread pieces 1/2 inch apart on skewers. Repeat with remaining 3 pieces steak. Pat meat dry and generously season both sides with salt; let stand 10 minutes. Lightly brush grates with oil. Grill steak, flipping once, until charred in places, 7 to 9 minutes for medium-rare; 10 to 12 minutes for medium. Let rest 10 minutes, then slice steak against the grain. Serve over rice, with pepper sauce, avocado, and more oregano leaves.
WAVY SKIRT SKEWERS WITH GRILLED LIMES
This recipe is inspired by Petaling Street in Kuala Lumpur, Malaysia. This street has a night market that takes over the road completely. There you will find some incredible food, and skewers are among the highlights. For my version here, I use skirt steak, which is my favorite cut of beef.
Provided by Food Network
Categories main-dish
Time 55m
Yield 12 skewers
Number Of Ingredients 9
Steps:
- While keeping the fat intact, trim the skirt steaks to remove as much silver skin (silvery-white membrane) as possible with a sharp thin filleting knife that bends. Cut each steak in half so you have 4 pieces that are all about 10 inches long. Cut the steak 1/4 inch wide, against the grain, to yield about 24 strips. Transfer to a large bowl and add the shallots.
- In a mortar and pestle, pound the basil, sage, olive oil, pepper and flaky sea salt until smooth. The salt will act as sandpaper to help achieve a smooth texture. Transfer to the large bowl and combine well with the steak and shallots. Cover and refrigerate for 30 minutes or so.
- Heat an indoor or outdoor grill to medium-high heat.
- Meanwhile, thread one end of a steak strip onto the skewer, folding the strip accordion-style and threading the strip every inch or so until the entire length of the strip is skewered securely. Repeat with a second strip of steak on the same skewer. Repeat the process until you have 12 steak skewers.
- Take 2 of the remaining skewers and double thread 2 of the lime halves cut-side up, when placed on the work surface. Repeat with the remaining 2 skewers and 2 lime halves. (Double skewering will make sure that the limes grill evenly and don't spin around on the grill.)
- Place the steak skewers on the grill and season gently with kosher salt. Grill, flipping frequently to prevent burning, until the steak reaches your desired doneness, then remove immediately. I like mine medium-rare, which takes about 4 minutes.
- Grill the limes, cut-side down, until charred a bit and really juicy, about 15 minutes.
- Squeeze the grilled limes over the steak skewers and serve them hot, straight off the grill, as a snack for your guests. Or serve them all together as part of a meal, tenting them with aluminum foil to keep everything warm for up to 20 minutes.
TERIYAKI STEAK SKEWERS
When these flavorful skewered steaks are sizzling on the grill, the aroma makes everyone around stop what they're doing and come see what's cooking. The tasty marinade is easy to make, and these little steaks are quick to cook and fun to eat. -Jeri Dobrowski, Beach, North Dakota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix first eight ingredients; toss with beef. Refrigerate, covered, 2-3 hours., Thread beef strips, weaving back and forth, onto six metal or soaked wooden skewers; discard marinade. Grill beef, uncovered, over medium heat until desired doneness, 6-9 minutes, turning occasionally.
Nutrition Facts : Calories 222 calories, Fat 7g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 452mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
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