Grilled Skirt Steak Barley Salad And Creamy Mustard Vinaigrette Food

MARINATED GRILLED SKIRT STEAK

Steps:

• Sprinkle steaks with lime juice then season with salt and pepper to taste.
• Combine beer, garlic and olive oil; pour over steaks and marinate a minimum of one hour.
• Heat outdoor grill or indoor grill pan over high heat until hot.
• Grill steaks 5 to 7 minutes, in total, for medium rare, up to 10 minutes, for well done.
• Steaks can be cut into serving size pieces before or after cooking.

OUTBACK STEAKHOUSE DRESSING (MUSTARD VINAIGRETTE)

Steps:

• Shake all ingredients in tightly covered container.
• Refrigerate at least 2 hours.
• Shake well before serving.

GRILLED SKIRT STEAK, BARLEY SALAD AND CREAMY MUSTARD VINAIGRETTE

Steps:

• Steak -- Just rub the steak with the olive oil on both sides and then season well with the salt, pepper and oregano. Place in a large baggie and let it marinade anywhere from a couple of hours or all day if you have the time. The longer -- the better.
• Remove the steak from the refrigerator and let it come to room temperature for 20-30 minutes before grilling. Now you can grill this inside on a grill pan or outside which is what I prefer. It can even be done in a cast iron or other saute pan if that is all you have.
• Dressing -- As the steak comes to room temp, make the dressing. In a small bowl mix all the ingredients and refrigerate.
• Barley -- Simply prepare according to package directions. Set to the side and let it cool.
• Grilling -- However you decide to cook your steak, grill or cook until medium rare (which is what I like) but cook it to your liking. Let the steak rest 5-10 minutes before slicing. Slice 4-5 pieces per person. As you prepare the steak, get your salad ready.
• Salad -- In a large bowl add the arugula, cooled barley (it doesn't have to be cold, just room temp or even slightly warm is fine) and shallots. Right before you plate the salad, toss lightly with the olive oil, salt and pepper.
• Plating -- Put a nice serving of the lightly dressed salad with barley and shallots on each plate topped with the steak slices and then dress with the horseradish mustard vinaigrette. ENJOY!

BEER-MARINATED GRILLED SKIRT STEAK

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 orance, 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 prepare a broiler. Remove themeat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium rare. Serve as desired.
• NOTES:.
• Grilled skirt steak sliced into strips is a great filling for tacos. Top with shredded cheese and beans, or use your favorite taco fillings.

GRILLED SKIRT-STEAK SALAD

Steps:

• Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
• Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
• Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
• In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

CREAMY MUSTARD VINAIGRETTE

Steps:

• Whisk shallots, mustard, and vinegar together and season with salt and pepper.
• Mix well and slowly incorporate sour cream. Whisking constantly. Add paprika, mix and correct seasonings if desired. Thin with vinegar if desired.
• Serve over salad.

EASY MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, garlic, mustard.
• Slowly add the oil while whisking rapidly.
• Add the parsley, thyme, salt and pepper, taste and adjust seasonings.

WHITE WINE, HONEY MUSTARD VINAIGRETTE

Steps:

• Mix the vinegar through the salt and pepper in a small bowl with tall sides.
• Wisk in the olive oil until it emulsifies.
• Refrigerate and allow the flavors to develop.