Chipotle Marinated Skirt Steak On Naan Bread Food

CHIPOTLE SKIRT STEAK WITH GREEN BEANS

Steps:

• Preheat a grill to medium high. Combine the orange juice, adobo and 1/2 teaspoon each cumin and coriander in a shallow dish. Add the steak and turn to coat. Set aside to marinate, 15 minutes. Meanwhile, combine the butter with the orange zest, chopped chipotle, parsley and 1/4 teaspoon salt; refrigerate until ready to serve.
• Crimp the edges of a 24-inch-long piece of foil to create a rimmed tray; set aside. Place the green beans in a large microwave-safe bowl with 1 tablespoon water; cover with plastic wrap and microwave until crisp-tender, 5 to 7 minutes. Drain and return to the bowl; add the red onion, olive oil, the remaining 1/2 teaspoon each cumin and coriander and 1/2 teaspoon salt. Spread the vegetables on the foil tray.
• Transfer the tray to the grill and cook, tossing the vegetables occasionally, until they are tender and lightly charred, about 10 minutes. Remove the steak from the marinade and grill 3 to 5 minutes per side for medium rare; transfer to a cutting board and let rest 5 minutes, then slice against the grain.
• Top the steak with the chipotle butter. Season the vegetables with salt and top with parsley. Serve with the steak.

GRILLED SKIRT STEAK WITH CHIPOTLE CHERRY BBQ SAUCE

Steps:

• For the rub: In a small bowl, add the garlic, chile powder, salt, and cumin. Rub the spice mixture over the entire skirt steak and let sit for 25 to 30 minutes in a dish or a re-sealable bag. For the sauce: Meanwhile, in a medium sized saucepan, melt the butter and saute the onion until fragrant and translucent. Deglaze with beef broth and bring to a simmer. Stir in the remaining ingredients and cook for 15 minutes over medium heat until sauce has thickened. For the steak: Preheat a grill pan over high heat. Place the steak on the grill and cook for 4 to 5 minutes per side for medium-rare. Pull off the grill and glaze with BBQ sauce before resting for 5 minutes. Slice skirt steak against the grain and serve with extra BBQ sauce. Nutrition Information Per Serving: Calories 810; Total Fat 26 g (Sat 11 g, Trans 1 g); Cholesterol 135 mg; Sodium 3920 mg; Total Carbohydrates 107 g; Dietary Fiber 6 g; Sugars 89 g; Protein 42 g, Vitamin A 2810 IU; Vitamin C 14 mg; Calcium 129 mg; Iron 6.53 mg; Vitamin D 9.38 IU; Folate 37 mcg % Daily Value*: Vitamin A 60%; Vitamin C 25%; Calcium 15%; Iron 35% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. **Nutrition analysis calculated using beef, inside skirt steak, trimmed to 0" fat; nutrition analysis calculated using 1 (15 oz.) can sweet cherries, canned with heavy syrup and drained; Chipotle en abodo replace by chile pepper, jalapeno, canned and sauce, adobo fresco for analysis.

CHIPOTLE-MARINATED SKIRT STEAK ON NAAN BREAD

Steps:

• Chipotle Pepper Marinade: In a glass dish or a large sealable plastic bag, combine all the ingredients. Add the steak and coat well with the marinade. Cover the dish or close the bag. Refrigerate for 8 hours or overnight.
• Cilantro and Lime Mayonnaise: In an airtight container, combine all the ingredients. Season with salt and pepper. Refrigerate.
• Sandwiches: Preheat the grill, setting the burners on high. Oil the grate.
• Remove the meat from the marinade. Season with salt and pepper. Grill for about 2 minutes per side or until the desired doneness. Set aside on a plate and let stand for 5 minutes. Slice thinly against the grain of the meat. Grill the bread for about 1 minute per side.
• Brush the bread with cilantro and lime mayonnaise. Place the meat on two loaves and close with the other two loaves. Cut in half to make four sandwiches.
• Tips: You can find canned chipotle peppers in adobo sauce in grocery stores, in the Mexican food section. Once the pepper can has been opened, store in the refrigerator or freeze in small portions. For spicier meat, double the amount of peppers.

SKIRT STEAK WITH CHIPOTLE SPICE RUB

Steps:

• In a small bowl, mash the peppers with their sauce. Mix in the lime juice, cumin, coriander and pepper. Rub all over the steaks and marinate in the refrigerator for 2 hours. Allow steaks to rest out of the refrigerator for 30 minutes before cooking.
• Preheat the broiler. Season the steaks all over with salt. Broil the steaks to desired doneness, about 3 minutes on each side for rare. (Time will depend on strength of broiler.)

CHIPOTLE-MARINATED SKIRT STEAK

Steps:

• Mix onion, chipotle chiles, garlic, cumin, salt, chili powder, paprika and olive oil in a large bowl or ziploc bag.
• Add steak and coat completely and evenly.
• Cover and let stand at room temperature for 30 minutes.
• Preheat grill to high heat.
• Cook steak over high heat, until nicely browned and cooked to your desired doneness. (about 6 minutes for rare; 8 minutes for medium-rare).
• Remove from grill and place on cutting board; loosely tent with foil.
• Let rest 10 minutes.
• Squeeze juice of fresh lime over steak, if desired.
• Slice into thin strips, across grain.
• Serve.
• If making fajitas, grill some onions & peppers along with the steaks. Add other garnishes as desired, such as avocado slices and tomatoes.
• For tacos you may want to add lettuce, cheese & salsa.
• These make delicious sandwiches served on crusty rolls with grilled onions, mushrooms & peppers; topped with melted swiss or jack cheese.

SKIRT STEAK WITH MUSHROOMS AND CHIPOTLE AïOLI

Steps:

• Make aioli:
• Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make steak:
• Whisk first 6 ingredients to blend in 13x9x2-inch glass baking dish. Add steaks to marinade; turn to coat. Cover and refrigerate at least 8 hours.
• Make salad:
• Combine onions, lemon juice and coarse salt in medium bowl. Let stand 1 hour, tossing occasionally.
• Prepare barbecue (medium-high heat). Remove steaks from marinade. Sprinkle with salt and pepper. Grill about 3 minutes per side for medium-rare. Transfer steaks to work surface.
• Melt butter in heavy large skillet over medium-high heat. Add shallot and mushrooms; sauté until well browned, about 7 minutes. Add vinegar to skillet and bring to boil, scraping up browned bits. Remove from heat; mix in oil. Season mushroom mixture to taste with salt and pepper.
• Combine lettuces, onions and mushroom mixture in large bowl; toss. Divide lettuce mixture among 6 plates. Thinly slice steaks across grain; arrange atop lettuce mixture. Drizzle some of aioli over salads. Pass remaining aioli separately.