SKIRT STEAK MARINADE
Skirt Steak Marinade is the perfect combination of spices and sauces to create a flavor that really pops! This incredible marinade works for more than just skirt steak too!
Provided by Alyssa Rivers
Categories Main Course Sauce
Time 2h10m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
- Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 3 g, Fat 33 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 15 mg, Sodium 1591 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 24 g, ServingSize 1 serving
SKIRT STEAK
Alton Brown's Skirt Steak recipe, from Good Eats on Food Network, marinates a thin cut in soy sauce for maximum flavor. Alton's special tool? A blow dryer!
Provided by Alton Brown
Categories main-dish
Time 1h27m
Yield 8 servings as fajita meat or 4 as main course
Number Of Ingredients 10
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.
BEER-MARINATED GRILLED SKIRT STEAK
Provided by Marcela Valladolid
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
- Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.
MARINATED SKIRT STEAK
Make and share this Marinated Skirt Steak recipe from Food.com.
Provided by Wenstar
Categories Steak
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix Dressing and soy sauce together.
- Marinate skirt steak overnight or at least one hour.
- Grill, Broil, or pan fry to desired doneness.
- Slice across the grain and enjoy!
EBERHARD'S MARINATED SKIRT STEAK
Chef Eberhard Mueller's marinade is a mouthwatering blend of sherry vinegar, garlic habanero peppers, fresh marjoram, and molasses.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 10
Steps:
- Place garlic and peppers in a huge bowl. Add sherry vinegar and molasses. Stir until thoroughly blended. Whisk in olive oil and salt. Add 3 sprigs marjoram and 1/2 cup cold water. Place steaks in the marinade, pushing them down so they are completely submerged. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- Prepare charcoal or gas grill, arranging coals so that half the grill is very hot and the other half is medium hot. The coals should be gray-white, without flames, when you begin grilling.
- For a gas grill, follow the manufacturer's instructions for adding wood chips. For a charcoal grill, sprinkle the grapevine cuttings over the hot coals, and let them ignite. Wait until the flames subside, then place the steaks on the hottest side of the grill. Cover and grill for 3 minutes on the first side. Turn the steaks over, and grill for 3 minutes on the second side. Move the steaks to the cooler part of the charcoal grill, or turn the gas grill down to medium high. Grill 2 minutes longer for rare, or until the steaks are done to your liking.
- Transfer steaks to a cutting board and allow to rest for 10 minutes. Slice the steaks crosswise into strips about 3/4 inch wide. Serve on a large platter, garnished with sprigs of marjoram.
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
GOOD EATS SKIRT STEAK (MARINADE) - GREAT FOR FAJITAS!
It is interesting how he puts the steaks right on the coals, hence the need for a blow dryer. It's a good episode to watch to see how creative he is. **If you don't do it directly on the hot coals, you need to cook it longer, like 2-3 minutes per side (and watch for flare ups). Really, you can make it any way you like! I sometimes use the broiler - heat up a cast iron skillet then place the steaks on it to broil - or just a quick pan fry with some olive oil. Oh, and DEFINITELY pay attention to the way to cut the steak, it makes all the difference! Makes a great marinade on whatever meat you choose :) Prep time includes a one hour marinating time.
Provided by mikey ev
Categories Steak
Time 1h27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Heat charcoal, preferably natural chunk, until grey ash appears.
- 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.
Nutrition Facts : Calories 769.8, Fat 50, SaturatedFat 11.9, Cholesterol 133.7, Sodium 1521.9, Carbohydrate 14.6, Fiber 0.8, Sugar 11, Protein 63.8
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