GRILLED SKIRT STEAK CAPRESE
Provided by Bobby Flay
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Whisk together the vinegar, mustard, salt and pepper in a medium bowl. While whisking, slowly drizzle in the oil and whisk until emulsified. Set aside.
- Place the steak in a baking dish. Add half the vinaigrette and turn to coat; let the steak sit at room temperature for 30 minutes.
- Heat a grill to high or a grill pan over high heat on top of the stove.
- Remove the steak from the marinade and pat dry. Season both sides with salt and pepper. Grill until lightly charred on both sides and just cooked to medium-rare doneness, about 4 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes.
- Meanwhile, mix the arugula and red onion in a large bowl. Add some of the remaining vinaigrette and toss to coat. Season with salt and pepper.
- Thinly slice the steak across the grain and arrange it on a platter with the tomatoes. Serve with the arugula salad.
CUBAN SKIRT STEAK WITH TOMATO ESCABECHE AND MANGO STEAK SAUCE
Provided by Bobby Flay
Time P1DT50m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender and blend until smooth. Put the steaks in a large baking dish, add the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
- Prepare a charcoal grill on high heat for direct grilling. Remove the steaks from the marinade and sprinkle with salt and pepper. Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side. Remove to a cutting board and let rest 10 minutes. Slice against the grain into thin slices. Serve the meat with the Mango Steak Sauce and Tomato Escabeche. Garnish with cilantro leaves.
- Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. Add the mango nectar, horseradish, honey, chile powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature.
- Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl. Season with salt and pepper.
BUBBA'S BARBEQUED SKIRT STEAK
Growing up in Chicago, the measure of a man was his secret recipe for preparing and grilling skirt steak. Here is my family recipe. I have brought these steaks to many throw-downs in my new home in North Carolina and it can compete with all the local favorites. Enjoy!
Provided by bubba
Categories Skirt Steak
Time 8h45m
Yield 16
Number Of Ingredients 10
Steps:
- Make diagonal cuts through the skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. When the meat is prepared, some sections will be very long. I cut the longer sections to keep them under 18 inches long.
- Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. Add the skirt steaks and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the skirt steaks from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. Once nearly finished, brush the steaks with the barbeque sauce and cook for 2 minutes. Flip the steaks over, brush with barbeque sauce, and cook 2 minutes longer.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 12.8 g, Cholesterol 25.3 mg, Fat 31.7 g, Fiber 0.4 g, Protein 14 g, SaturatedFat 5.6 g, Sodium 491.5 mg, Sugar 8.6 g
BUBBA'S STEAK FAJITAS
I have no idea who Bubba is but I love his Fajita Recipe......depending on your preference, either cut the steak into strips prior to marinating and saute in a skillet stovetop or marinate whole and grill.
Provided by Annas Mom
Categories Steak
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Top with onion rings.
- Combine garlic, cumin, cilantro, Worcestershire sauce, soy sauce, liquid smoke, lime juice and pepper. Pour over meat and onions. Cover and refrigerate overnight.
- Remove meat and onions reserving marinade. Place meat on a grill, basting and turning often. When the meat is done, slice it into thin strips across the grain.
- Meanwhile, saute the onions and peppers in butter.
- Serve with your choice of refried beans, rice, guacamole, salsa, sour cream, cheese on warm flour tortillas.
- Can also substitute chicken for the steak.
GRILLED BOURBON SKIRT STEAK
Here's another found recipe that I haven't tried but sounds great and I want to save. I love a good skirt steak and add the bourbon and spices and how can you go wrong. I'll be making this soon to see if it's as good as it sounds. Would be good with baked beans. Finally made this and LOVED it. I made two small changes - added a teaspoon of liquid smoke to increase that smokey flavor and a teaspoon of fresh, grated garlic as we love it. It was so easy and sooooo good. Try this and I don't think you'll be disappointed.
Provided by Bonnie G 2
Categories Steak
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In bowl, combine bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch, stir until sugar has dissolved.
- Place steak in bowl, pour marinade over meat, cover and marinate in fridge for at least 1 hour.
- Preheat grill to medium-high heat.
- Remove stak from marinate, place on grill.
- Cook, turning once, 3-5 minutes per side for medium-rare, or until done to your liking.
- Transfer steak to cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
- Cut steak into thin slices, arrange on platter and serve.
BUBBA'S BARBEQUED SKIRT STEAK
Growing up in Chicago, the measure of a man was his secret recipe for preparing and grilling skirt steak. Here is my family recipe. I have brought these steaks to many throw-downs in my new home in North Carolina and it can compete with all the local favorites. Enjoy!
Provided by bubba
Categories Skirt Steak
Time 8h45m
Yield 16
Number Of Ingredients 10
Steps:
- Make diagonal cuts through the skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. When the meat is prepared, some sections will be very long. I cut the longer sections to keep them under 18 inches long.
- Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. Add the skirt steaks and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the skirt steaks from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. Once nearly finished, brush the steaks with the barbeque sauce and cook for 2 minutes. Flip the steaks over, brush with barbeque sauce, and cook 2 minutes longer.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 12.8 g, Cholesterol 25.3 mg, Fat 31.7 g, Fiber 0.4 g, Protein 14 g, SaturatedFat 5.6 g, Sodium 491.5 mg, Sugar 8.6 g
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