15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER
Skirt steak, a super flavorful and quick-cooking cut of beef, is the star of this 15-minute dinner. Topped with 2-ingredient pesto butter and served with grilled asparagus, this is a recipe that you should have in your back pocket for when guests come over on a busy weeknight, and you want to make a meal that will impress.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
- Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
- Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
- Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.
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.
GRILLED SKIRT WITH HERBED BREADCRUMBS AND BAGNA CAUDA SAUCE
Steps:
- For the skirt steak: Sprinkle the steak with kosher salt and crushed red pepper. Drizzle with oil and let sit for 30 to 40 minutes.
- Coat a large saute pan with olive oil and add the smashed garlic and a pinch of crushed red pepper. Sprinkle with salt. Bring the pan to a medium-high heat and toss in the breadcrumbs. Toss the breadcrumbs around until they start to get nice and brown and toasted. Remove the pan from the heat and stir in the herbs. Transfer the breadcrumbs to another container and reserve. Wipe the pan out with a paper towel.
- Preheat a grill.
- For the bagna cauda sauce: Add the olive oil to the pan. Toss in the garlic, anchovies and lemon juice and bring the pan to a medium heat stirring constantly. When the anchovies have melted away, whisk in the butter 1 pat at a time until combined. Taste the sauce to make sure it is delicious. Keep warm until ready to use.
- Place the skirt steak on the grill. After 2 minutes rotate the steak 90 degrees to create grill marks and grill for 1 more minute. Flip the steak and grill for 2 more minutes. Remove from the grill and sprinkle liberally with the reserved breadcrumbs; let rest for 5 to 10 minutes.
- Serve the steak drizzled with the bagna cauda sauce.
GRILLED TEQUILA-GARLIC-LIME FLANK STEAK
"Flank steak has a large surface area, which means you get more of a Maillard reaction -- that?s a fancy term for browning -- and more flavor," says Guy.
Provided by Guy Fieri
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, black pepper and cumin in a resealable gallon-size plastic bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator and let marinate at room temperature another 30 to 45 minutes.
- Preheat a grill to medium high. Remove the steak from the marinade. Put the marinade in a small saucepan and bring to a boil, then strain and reserve.
- Place the steak on the grill. Cook for 4 minutes, turn 180 degrees and cook for 3 more minutes (to create crosshatch grill marks). Flip and finish cooking for 3 to 6 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, loosely covered with foil, for 5 minutes.
- Slice the steak against the grain and serve immediately with the reserved marinade.
GRILLED SKIRT STEAK WITH GARLIC AND HERBS
Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, steaks and chops, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
- Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
- Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram
GRILLED SKIRT STEAK
Categories Beef Quick & Easy Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedureepi:recipelink.
- While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
- Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.
More about "grilled peri peri skirt steak food"
PERI PERI SKIRT STEAK - PIQUANT POST
From piquantpost.com
料理 Africaカテゴリ Savory対象人数 4-6合計時間 1 時間
- Trim excess fat from steak then season with salt & pepper to taste and set aside. Coarsely chop onion and red bell pepper. Juice 1 lemon.
- Add onion, bell pepper, lemon juice, basil, garlic, olive oil, Peri Peri spice, and jalapeño (optional) to a food processor. Purée for 30 seconds then use a spoon to scrape bits from side and pulse for 20 more seconds until sauce is mostly smooth. Reserve 1/3 of this mixture (~1/4 cup) to drizzle on steak after serving.
- In a large zipper bag or non-reactive bowl, add steak and remaining sauce to marinate steak. Place in fridge for a minimum of 30 mins (up to overnight).
- Heat BBQ grill. Cook steak 4-5 mins then flip and cook for 4-5 more mins for Med Rare, or longer as desired. (Note: if using the oven, turn broiler on high. Cook steak 4-5 mins per side.) Let the steak rest for 5 mins then slice against the grain. Spoon extra Peri Peri sauce over steak as a condiment.
THE BEST INEXPENSIVE STEAK FOR THE GRILL, PART 2: SKIRT …
From seriouseats.com
著者 J. Kenji López-Alt
PERI PERI CHICKEN GRILLED STEAK#SHORTS #YOUTUBESHORTS # ...
From youtube.com
MARINATED SKIRT STEAK RECIPE - TODAY
From today.com
20+ BEST SKIRT STEAK RECIPES - FOOD NETWORK
From foodnetwork.com
PERI PERI STEAK/ GRILLED CHICKEN STEAK/ CHEESE STEAK ...
From youtube.com
KAYE PERI PERI GRILLE PASTA (WOODLANDS) - FOODPANDA
From foodpanda.sg
BEST GRILLED PERI PERI SKIRT STEAK RECIPES
From recipert.com
GRILLED WAGYU SIRLOIN TIP STEAK WITH PERI PERI SAUCE
From food52.com
HOW TO GRILL THE PERFECT SKIRT STEAK - FORBES
From forbes.com
MOUTHWATERING SKIRT STEAK RECIPES - FOOD & WINE
From foodandwine.com
GRILLED PERI PERI SKIRT STEAK – RECIPES NETWORK
From recipenet.org
PERI PERI GRILLED CHICKEN STEAK/HOW TO MAKE PERI PERI GRILLED ...
From youtube.com
KAYE PERI PERI GRILLE PASTA (WOODLANDS) - PHOTOS, MENU ...
From foodadvisor.com.sg
KAYE PERI PERI GRILLE PASTA - WOODLANDS CLOSE - GRABFOOD SG
From food.grab.com
GRILLED PERI PERI SKIRT STEAK RECIPE | GUY FIERI | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love