GRILLED KOREAN-STYLE SKIRT STEAK
Provided by Food Network Kitchen
Time 40m
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
- Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
- Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.
ASIAN MARINATED SKIRT STEAK
Steps:
- Whisk together the beer, orange juice, hoisin, mirin, soy, Worcestershire, Sriracha and sesame oil. Stir in the garlic and onions.
- Place the steaks in a large baking dish and pour the marinade over top. Marinate at least 30 minutes, or up to overnight in the fridge.
- Preheat a grill pan or grill over high heat.
- Remove the steaks from the marinade, shaking off any excess. Discard the marinade. Grill the steaks for about 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes before slicing. Slice into thin slices across the grain and transfer to a serving plate. Sprinkle sesame seeds on top and serve.
KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS AND WARM TORTILLAS
Steps:
- Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.
Nutrition Facts : Calories 242 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 572 milligrams, Carbohydrate 4 grams, Protein 25 grams, Sugar 3 grams
GRILLED TERIYAKI SKIRT STEAK AND STIR FRIED ASIAN VEGETABLES
I love this meal not only because it is so delicious and fresh, but also because it cooks quickly! Light up the grill, send the hubby outside to tend to the steak and hit the wok! (Don't be turned off by the long list of ingredients- it's not so bad.) **Cooking time does not include marinating time.**
Provided by hollyfrolly
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- On hot grill, grill steak for about 6-7 minutes per side.
- Slice meat into one inch strips, cover with foil and set aside until veggies are ready.
- Gently toast almonds in a hot pan for about two minutes and set aside.
- In a hot wok, add both kinds of oil and brocollini- stir for about three minutes.
- Add mushrooms, carrots and garlic, stir for two minutes.
- Add water chestnuts, bamboo shoots and snow peas and stir fry sauce and stir for an additional two minutes.
- Serve stir fry veggies and steak over jasmine rice. (We love spicy food and LOVE to add chili paste to our own meals- suit yourself).
Nutrition Facts : Calories 1253.8, Fat 72.1, SaturatedFat 17.8, Cholesterol 200.6, Sodium 2531.6, Carbohydrate 44.8, Fiber 14.8, Sugar 11.7, Protein 110.9
GRILLED SKIRT STEAK VIETNAMESE STYLE
Make and share this Grilled Skirt Steak Vietnamese Style recipe from Food.com.
Provided by chia2160
Categories Steak
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Start a charcoal or wood fire, or heat a gas grill. Fire should be moderately hot. Grill rack should be no more than 4 inches from heat source.
- Combine first 7 ingredients in a blender or food processor and purée; add herbs and pulse to chop finely, but not quite purée. Taste and adjust seasonings as you like.
- Sprinkle steak with salt and pepper and grill 4 minutes a side. Cut into 4 steaks, arrange over lettuce, and serve with sauce.
- •Or cut into strips, wrap each strip in a lettuce leaf, top with a bit of sauce and roll up.
Nutrition Facts : Calories 375.9, Fat 17.3, SaturatedFat 6.1, Cholesterol 100.3, Sodium 486, Carbohydrate 6, Fiber 1.4, Sugar 2.2, Protein 47
ASIAN SKIRT STEAK
This is a great and very easy to make skirt steak that you just have to marinad, throw on the grill, and then reduce the marinade to use as a dipping sauce. Tons of flavor. Makes sure the grill is very hot, because cooking time is not very long and you want some color on the steak.
Provided by rmarcus9
Categories Meat
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- mix together all ingredients (except steak) in a bowl.
- Place steak in a plastic bag and add the marinade and refrigerate for half hour to and hour.
- Heat the grill to screaming hot and add the steak (reserve the marinade). depending on thickness, grill for about 3 minutes on the first side, and 2 and a half on the second.
- Set the steak aside and let cool for 10 minutes.
- Pour the remaining marinade into a small sauce pan. Bring mixture up to a boil and let simmer for just a couple of minutes.
- slice the steak and serve with the dipping sauce.
GRILLED ASIAN SKIRT STEAK
A quick and easy marinade. Skirt steak doesn't require hours and hours of marinating time - 20 minutes to an hour is more than enough. PREP TIME INCLUDES MARINATING TIME
Provided by Lori Loucas
Categories Beef
Time 35m
Number Of Ingredients 8
Steps:
- 1. In a small bowl, combine all of the ingredients except the steak. Pour into a large plastic ziploc bag.
- 2. Add the steak to the bag, zip it closed, then massage the marinade into the steak. Let it marinate on the counter for 20-30 minutes.
- 3. While the steak marinates, preheat the grill and lightly oil the grates.
- 4. Grill the steaks about 2 minutes per side for medium rare. But definitely no longer than 4 minutes per side (unless you like shoe leather). Remove to a cutting board and let rest a few minutes. Then slice thinly across the grain to serve.
GRILLED HOISIN BEEF
The (underrated) hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h18m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
- Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
- Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
- Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 33.2 g, Cholesterol 51.8 mg, Fat 16.4 g, Fiber 2 g, Protein 30.2 g, SaturatedFat 4.9 g, Sodium 2483.3 mg, Sugar 21.9 g
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GRILLED KOREAN-STYLE SKIRT STEAK RECIPE - STEVEN RAICHLEN
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- In a large glass baking dish, mix the soy sauce with the sesame oil, sugar, sake, minced garlic, chopped scallions and pepper. Add the skirt steak and turn to coat. Cover with plastic wrap and refrigerate for 2 hours.
- Light a grill. Lightly oil the grate. Grill the steak over a medium-hot fire for about 6 minutes for medium-rare meat, turning occasionally.
- Transfer the steak to a cutting board and let rest for 10 minutes, then slice across the grain. Serve the steak with lettuce leaves and chili paste and let diners wrap their own beef rolls.
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