GRILLED SKIRT STEAKS WITH TOMATILLOS TWO WAYS
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh lime juice sharpens the tomatillos raw brightness.
Provided by Ian Knauer
Categories Quick & Easy Father's Day Backyard BBQ Dinner Steak Summer Grill Grill/Barbecue Tomatillo Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make salsa:
- Slit chiles lengthwise, then stem and seed. Heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 1 minute. Cover chiles with hot water in a bowl and soak until softened, about 20 minutes, then drain.
- Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.
- Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thicker, 5 to 8 minutes.
- Grill steaks:
- Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.
- Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.
- Oil grill rack, then grill steaks, covered only if using a gas grill, turning once, until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
- Make salad while steaks rest:
- Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
- Cut steaks into serving pieces and top with salsa and salad.
STEAK SALAD WITH GRILLED RED ONIONS
This meaty main-course salad has loads of full flavor thanks to a glaze on the steak, a mustardy vinaigrette, and a generous sprinkling of blue cheese.
Provided by Laraine Perri
Categories Main Course
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire.
- In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 1 tsp. olive oil. Add the steak and turn to coat both sides.
- Combine the vinegar, mustard, honey, garlic, 1/2 tsp. salt, and several grinds of black pepper in a small bowl. Slowly whisk in the 1/4 cup olive oil.
- Brush the onion slices with the remaining 2 tsp. olive oil, and grill until tender, about 4 minutes per side. Season the steak with salt and pepper and grill alongside the onion, flipping once, 3 to 5 minutes total for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.
- Toss the greens and tomatoes with just enough of the vinaigrette to coat lightly and divide among serving plates. Slice the steak across the grain, separate the onion into rings, and arrange both over the greens. Sprinkle the blue cheese over the salad, drizzle with additional dressing, if you like, and serve.
Nutrition Facts : ServingSize 4, Calories 450 kcal, Fat 290 kcal, SaturatedFat 10 g, TransFat 32 g, Carbohydrate 9 g, Fiber 2 g, Protein 30 g, Cholesterol 90 mg, Sodium 590 mg, UnsaturatedFat 21.5 g
GRILLED SKIRT STEAK AND HEARTS OF PALM SALAD
Something wonderful happens when a skirt steak slathered in red curry paste hits a hot grill: it sizzles into spicy complexity, the ingredients uniting for one compact punch. Pair the sliced meat with grilled hearts of palm, and toss with fresh greens, cherry tomatoes, and thin rice noodles that offer just enough heft to turn this Thai-inspired salad into a complete meal.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Whisk together 1 tablespoon each curry paste and oil. Season steak with salt and rub all over with curry mixture. Transfer to a resealable bag and let stand, massaging occasionally, 10 minutes (or refrigerate up to 1 day).
- Meanwhile, in a small bowl, whisk together lime zest and juice, sugar, fish sauce, and remaining 1 teaspoon curry and 1 tablespoon oil. Season with salt.
- Cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain. Rinse under cold water; drain well.
- Heat grill to high. Brush grates with oil. Grill steak, flipping once, until charred in places and a thermometer inserted into thickest parts registers 125°F for medium-rare, about 3 minutes per side. Transfer to a plate; tent with foil. Meanwhile, brush hearts of palm lightly with oil. Grill, flipping once, until charred in places, 1 to 2 minutes total. Transfer to plate and brush with 1 tablespoon fish-sauce dressing. Let steak rest 10 minutes, then slice against the grain.
- To serve, toss tomatoes, vermicelli, and herbs with three-quarters of dressing and any accumulated steak juices. Season with salt and pepper. Divide greens among 4 plates; top with vermicelli mixture, hearts of palm, and steak. Drizzle remaining dressing over top.
GRILLED SKIRT-STEAK SALAD
Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h5m
Yield Serves 4 to 6
Number Of Ingredients 11
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.
MARINATED STEAK SALAD
Make and share this Marinated Steak Salad recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 32m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine marinade ingredients. Marinate meat overnight.
- Broil or grill steak for 12-15 minutes until done to your taste.
- Cut across grain into 1 1/2 inch thin strips.
- Combine vegetables.
- Combine dressing ingredients. Toss with vegetables.
- Serve steak over salad.
Nutrition Facts : Calories 670.2, Fat 53.4, SaturatedFat 9.6, Cholesterol 73.7, Sodium 417.2, Carbohydrate 17.5, Fiber 2.3, Sugar 2.5, Protein 27.2
WHAT TO SERVE WITH STEAK: (+AWESOME ICEBERG WEDGE SALAD)
Steps:
- Put lettuce wedges on plates.
- Add eggs, bacon, and tomatoes.
- Pour on salad dressing.
- Crumble blue cheese on top.
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
GRILLED SKIRT STEAK WITH ORZO PASTA SALAD
Make and share this Grilled Skirt Steak With Orzo Pasta Salad recipe from Food.com.
Provided by Mike McCarthy
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow baking dish, season steak with kosher salt and fresh cracked pepper and toss in olive oil and vinegar to coat; set aside at room temperature.
- Meanwhile, heat a salted pot of water to boiling over high heat, add orzo and cook until al dente, 3 - 4 minutes; drain and set in fridge to cool 15 minutes.
- Heat grill over medium high heat and grill steaks 2 - 3 minutes per side for medium rare; remove from heat and allow steaks to rest.
- Remove chilled orzo from fridge and add remaining ingredients along with 1/2 cup of extra virgin olive oil. Toss well to combine and plate.
- Slice steak thin and on the bias and plate next to orzo salad. Serve immediately.
GRILLED SKIRT STEAK
Grilled Skirt Steak is juicy, full of bold flavor, and absolutely delicious. Grilling skirt steak brings out the best of this long thin steak that you are going to love.
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 2h10m
Number Of Ingredients 10
Steps:
- In a large ziplock bag add the skirt steak, soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, italian seasoning, pepper, salt, and red pepper flakes. Let marinate for 2 hours or overnight.
- Preheat your grill to high heat. Add the steak to the grill and cook for 3-5 minutes or until it reaches an internal temperature of 145 for medium.
Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Protein 34 g, Fat 29 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1127 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 21 g, ServingSize 1 serving
HOW TO GRILL SKIRT STEAK
Steps:
- Gather the ingredients.
- While technically optional, the first step for the best-tasting grilled steak is to salt it. Put the salt in a small bowl or ramekin. If using the pepper and/or cayenne, add them to the salt and mix. Let it sit for at least 30 minutes at room temperature or up to overnight in the fridge. In any case, bring the meat to about room temperature, or at least let it sit out to take the chill off before cooking it to help ensure even cooking.
- While the meat sits, make sure the cooking grate on your charcoal or gas grill is cleaned and well oiled, then heat the grill to high heat. You should be able to hold your hand about an inch over the grill grate for 1 second before it feels too hot. If using a charcoal grill, build the fire to one side so you'll also have a cooler area where you can move the steak(s) if it's seared and browned on the outside but not quite ready to take off the grill completely (if you're using a gas grill , you'll be able to turn off a burner if need be).
- Set the steak(s) on the grill and cook, without moving, until that side is seared and releases from the grill of its own accord, about 3 minutes for medium-rare, 4 minutes for medium.
- Turn and cook on the other side to the same effect, about 3 to 4 more minutes. You can use a meat thermometer to get an accurate temperature if you like. For rare, remove the steak(s) at 120 F to 125 F; medium-rare 125 F to 130 F; and medium 130 F to 135 F.
- Remove the steak(s) from the grill, cover loosely with foil, and let sit at least 10 minutes. This resting time allows the meat to finish cooking and the juices to redistribute evenly throughout the steak. It is extremely important to achieving a properly cooked steak when everything is said and done, so despite the temptation, don't skip this step.
- Use a sharp knife to slice the steak against the grain and serve hot, warm, or at room temperature. Skirt steak is particularly flavorful, so any cold leftovers are more than usually delicious.
Nutrition Facts : Calories 180 kcal, Carbohydrate 0 g, Cholesterol 45 mg, Fiber 0 g, Protein 19 g, SaturatedFat 4 g, Sodium 239 mg, Sugar 0 g, Fat 11 g, ServingSize 1 pound (4 to 6 servings), UnsaturatedFat 0 g
SUMMER SKIRT STEAK AND GRILLED VEGETABLES
I grill skirt steak just about every week in the summer and get really excited about all the great seasonal produce I can grill along with it. This is pure summer on a plate.
Provided by Pat LaFrieda
Categories Main Course
Yield 4
Number Of Ingredients 19
Steps:
- Combine the oil, garlic, rosemary, thyme, 1/2 tsp. salt, and 1/2 tsp. pepper in a baking dish or zip-top bag large enough to hold the steak. Add the steak and marinate for at least 1 hour at room temperature or up to 6 hours in the refrigerator.
- Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Meanwhile, in a small bowl, combine 2 Tbs. of the basil and 1 Tbs. of the oil with the vinegar, parsley, and garlic. Season with salt and pepper and set aside.
- Brush the peppers, squash, zucchini, and corn with 1 Tbs. oil and season generously with salt and pepper. Grill, turning occasionally, until tender with nice grill marks, 10 to 15 minutes. Arrange all but the corn on a large platter and drizzle with the vinaigrette.
- Remove the steak from the marinade, cut into manageable pieces for grilling, if you like, season generously with salt and pepper, and grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Transfer to a cutting board and let rest for 5 minutes.
- Cut the corn from the cob and transfer to a medium bowl. Add the tomatoes and the remaining 1 Tbs. oil and 1 Tbs. basil. Season with salt and gently toss. Spoon half of the corn and tomato mixture over the other vegetables. Slice the steak with the grain into 4- to 5-inch pieces, then slice thinly against the grain and arrange over the vegetables. Scatter the remaining corn and tomatoes over the steak. Sprinkle with the scallions and sea salt, if using, and serve.
Nutrition Facts : ServingSize 4, Calories 520 kcal, Fat 280 kcal, SaturatedFat 7 g, TransFat 32 g, Carbohydrate 20 g, Fiber 4 g, Protein 42 g, Cholesterol 115 mg, Sodium 370 mg, UnsaturatedFat 21 g
SKIRT STEAK WITH ARUGULA SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
- Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes. Turn and sear until browned on the other side, 3 to 5 more minutes. Transfer the steak to a cutting board and let rest 5 minutes.
- Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates. Serve with the salad.
Nutrition Facts : Calories 559, Fat 30 grams, SaturatedFat 8 grams, Cholesterol 84 milligrams, Sodium 700 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 43 grams
GRILLED STEAK AND PEACH SALAD
Provided by Tyler Florence
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking.
- Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
- Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve.
- Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.
More about "grilled skirt steak salad food"
GRILLED SKIRT STEAK WITH CHARRED CORN SALAD - WOMAN'S DAY
From womansday.com
Cuisine AmericanTotal Time 25 minsServings 4Calories 834 per serving
- Heat grill to medium-high. Season the steak with 1/2 teaspoon each salt and pepper and grill to desired doneness, 3 to 5 minutes per side for medium-rare.
- Place the corn on the grill along with the steak and grill, turning occasionally, until charred, about 3 minutes.
HOW TO MAKE GRILLED STEAK TORTILLA SALAD - BEST GRILLED ...
From goodhousekeeping.com
Servings 4Total Time 20 minsEstimated Reading Time 1 min
- Let rest before slicing. In bowl, toss plum tomatoes, scallions, jalapeño, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
GRILLED SKIRT STEAK WITH GREEN BEAN SALAD ... - FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrs 30 minsServings 4-6
- In a blender, combine the onion, garlic, 1/2 cup of olive oil and 1 tablespoon of water and season with salt and pepper. Puree until smooth, then pour into a large resealable plastic bag. Add the steak, seal the bag and rub the steak with the marinade. Refrigerate for at least 2 hours or overnight.
- Fill a medium bowl with ice water. In a medium saucepan of salted boiling water, cook the beans until crisp-tender, 2 to 3 minutes. Drain, then transfer the beans to the ice bath to cool. Drain well and pat dry. Halve the beans lengthwise and transfer to a large bowl. Add the remaining ingredients.
MEXICAN SKIRT STEAK AND AVOCADO SALAD - WOMAN'S DAY
From womansday.com
Servings 4Estimated Reading Time 1 minCategory DinnerCalories 565 per serving
- Place pepitas in a large cast-iron skillet and cook on medium until golden brown, about 5 minutes, tossing occasionally; transfer to a bowl.
- Season steak with chili powder, and 1/4 tsp each salt and pepper and cook to desired doneness, 2 to 3 minutes per side for medium-rare.
GRILLED SKIRT STEAK SALAD - SALAD RECIPES - LUNCH - DELISH
From delish.com
Servings 8Estimated Reading Time 2 mins
- To make dressing: In a medium bowl, whisk together shallots, lime peel and juice, olive oil, mustard, and salt.
- Whisk to combine. To make garnish: In a medium-deep saucepan, heat 1 inch peanut oil to 325 degrees.
SKIRT STEAK SALAD - JAMIE GELLER
From jamiegeller.com
Servings 4Category Lunch, Salads, Dinner, Main
- In a small bowl, combine the red wine vinegar, olive oil, crushed garlic, salt and pepper. Set aside.
- Heat a large dry skillet over medium heat. When you feel the heat rising from the pan, add 1 tablespoon of olive oil. Cut the steak as necessary to fit into the pan. Sear skirt steak, 5 minutes per side for medium, or until desired doneness, in batches as necessary. Transfer steak to cutting board and let rest 5 minutes. Using the same pan, sauté the sliced mushrooms in the remaining 2 tablespoons of olive oil for 2 minutes.
GRILLED SKIRT STEAK WITH FREGOLA-ORANGE SALAD - FOOD & …
From foodandwine.com
Servings 6Total Time 45 mins
- Light a grill or preheat the broiler. In a saucepan of boiling salted water, cook the fregola until al dente, about 20 minutes. Drain and cool under running water; shake off the excess water.
- Meanwhile, rub the steaks with the chile powder and season with salt and pepper. Grill the steaks and the onion slabs over high heat for about 8 minutes, turning occasionally, for medium-rare meat and tender onions. Let the skirt steaks rest for about 10 minutes. Let the onions cool slightly, then coarsely chop them.
- In a large bowl, whisk the lemon juice into the olive oil and season with salt and pepper. Add the fennel, oranges, arugula, radishes, fregola and grilled onion and toss well. Thinly slice the skirt steaks across the grain and arrange on plates. Spoon the tapenade over the steaks, mound the salad alongside and serve.
HOW TO GRILL THE PERFECT SKIRT STEAK: EASY SKIRT STEAK ...
From masterclass.com
2.9/5 (57)Category DinnerCuisine AmericanTotal Time 30 mins
- 1. Pat the steak dry with paper towels. Season generously with salt and pepper. Let rest at room temperature for at least 15 minutes. Rub steak with a light coat of oil.
- 2. Prepare a grill by lightly oiling grates or spraying with nonstick cooking spray. For a gas grill, preheat to medium-high heat. Cook steak until a deep brown crust forms, about 2–3 minutes per side.
- [Sharpen your culinary skills with Chef Gordon Ramsay](https://www.masterclass.com/classes/gordon-ramsay-teaches-cooking-restaurant-recipes-at-home).
MARINATED & GRILLED SKIRT STEAK WITH A SUMMER SALAD
From foodlion.com
Servings 3
20 BEST SIDE DISHES FOR STEAK - ALLRECIPES
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SERVE MARTHA STEWART’S GRILLED-STEAK SALAD ON NIGHTS IT’S ...
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GRILLED SKIRT STEAK SALAD WITH ARUGULA, BALSAMIC-GLAZED ...
From delish.com
Servings 4Estimated Reading Time 2 minsCategory Dinner, Main Dish, SaladTotal Time 30 mins
- Add balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft.
KETO GRILLED STEAK SALAD RECIPE - KETOFOCUS
From ketofocus.com
5/5 (2)Servings 4Cuisine AmericanCategory Lunch
- In a small bowl prepare the marinade. Mix together garlic, avocado oil, monk fruit, chile powder, oregano, 1 teaspoon salt, sesame oil, and cumin.
- Pour the marinade into the bag with the steak. Shake or rub the bag until the marinade coats the steak. Store in the refrigerator for at least 1 hour or overnight.
- Heat the grill to medium high heat (about 450 degrees). You can also use the broiler function in an oven.
GRILLED SKIRT STEAK SALAD WITH BLUE CHEESE DRESSING ...
From goodiegodmother.com
Servings 2Estimated Reading Time 4 mins
- In a small food processor, or a blender, blend half the blue cheese (2 ounces) with the mayonnaise and milk until mostly smooth. Stir in the remaining cheese for texture. Cover and refrigerate at least 30 minutes, or until ready to serve. May be made up to 3 days in advance.
- Brush the steak with olive oil and season it with a portion of the kosher salt and black pepper. Use the remaining kosher salt and black pepper for the onion and potatoes.
- Set your grill to medium-high heat (~350 degrees Fahrenheit). Use a grill basket for the onion and potatoes, and occasionally shake the basket to prevent over-charring.
- Place the steak over direct heat for seven minutes, and flip to the other side to grill for an additional five minutes for a medium finish (adjust the grilling time for desired finish).
GRILLED SKIRT STEAK - WHAT THE FORK
From whattheforkfoodblog.com
4.4/5 (13)Category Main DishCuisine AmericanTotal Time 11 mins
- Whisk together the oil, steak sauce, sherry, red wine vinegar, and Worcestershire sauce. Pour the marinade over the steak, coating all of the meat. Refrigerate 6-8 hours or overnight.
- Clean and oil the grates then place the steak over the hot part of the grill and sprinkle the steak with the seasoning salt. Grill 3-4 minutes per side or until the internal temperature reaches 130-135 degrees.
GRILLED BALSAMIC SKIRT STEAK RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (58)Calories 201 per serving
- Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag; discard marinade.
- Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.
GRILLED SKIRT STEAK & MESCLUN SALAD & MISO DRESSING RECIPE ...
From myrecipes.com
5/5 (6)Calories 275 per servingServings 4
- To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk until smooth. Set aside.
- To prepare steak, combine onions, 2 tablespoons soy sauce, 2 teaspoons vinegar, sugar, and minced garlic in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
- Remove steak from bag. Place steak on grill rack coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a medium bowl. Drizzle with half of dressing; toss well.
GRILLED SKIRT STEAK WITH TOMATO SALAD - WHAT'S GABY COOKING
From whatsgabycooking.com
5/5 (1)Category Main CourseCuisine MediterraneanTotal Time 2 hrs 12 mins
- Combine the ingredients for the marinade in a large non-reactive bowl. Add the steak and marinate for at least 2 hours up to 24.
- Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks.
- Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
MARINATED SKIRT STEAK WITH SIMPLE SUMMER SALAD - …
From neighborfoodblog.com
5/5 (1)Category BeefCuisine AmericanTotal Time 28 mins
- Remove the skirt steak from the packaging. There will likely be a thick layer of marbled fat one side. Use a sharp, thin knife to cut away most of the fat. It's fine if a few small patches remain.
- Whisk together the cilantro, lime juice, garlic, salt, pepper, and cayenne. Whisk in the olive oil. Place the skirt steak in a plastic bag or a shallow baking dish. Add the marinade, making sure the steak is coated on both sides. Refrigerate for 30 minutes to an hour.
- Meanwhile, prepare the salad. To make the vinaigrette, whisk together the lime, olive oil, honey, cumin, and garlic powder until combined. Place some of the vinaigrette at the bottom of a large bowl. Top with the arugula, corn, tomatoes, and onion. Toss until well coated. Season with salt and pepper to taste.
- To prepare the steak, heat a grill or a cast iron skillet over medium high heat. If you're using a skillet, you may have to cut the skirt steak in half and cook in two batches so it will fit. Heat a swirl of olive oil in the skillet or coat the grill grates with oil. Take the steak out of the marinade and place it directly on the grill or skillet. Sear for 4-5 minutes then flip and continue to cook another 4-5 minutes, or until the internal temperature reaches 135 for medium rare or 160 for medium. Place the steak on a cutting board, tent with foil, and rest for at least 5 minutes. When ready to serve, slice steak in thin slices against the grain. Serve with arugula salad.
GRILLED FLANK STEAK (PERFECT FOR A HEARTY SALAD) - VINDULGE
From vindulge.com
5/5 (1)Category Entree, SaladCuisine American, BBQ, BarbecueTotal Time 2 hrs 20 mins
- Put freezer bag into the refrigerator for a couple of hours (up to six) and occasionally shake it up, making sure the marinade is being evenly distributed to the meat.
MEXICAN GRILLED STEAK SALAD - PATI JINICH
From patijinich.com
4.6/5 (7)Category SaladCuisine MexicanTotal Time 45 mins
- Preheat the grill over medium-high heat. Brush the flank steak with olive oil and season with salt and pepper. Grill the meat for 5 to 6 minutes per side for medium (about 145 degrees Fahrenheit on a meat thermometer). Let rest for 5-10 minutes, then thinly slice against the grain and set aside.
- Bring salted water to a boil in a medium saucepan. Cook the carrots for about 3 to 4 minutes until tender, remove with a spider or slotted spoon and place in a bowl. Repeat with the potatoes and green beans, adding them to the same bowl with the carrots. Lastly, cook the peas for just one minute, then drain and place in the bowl with the other cooked vegetables.
- In a bowl, whisk the vinegar with the oils, salt, pepper, sugar and garlic, until emulsified. Add the onion and let macerate for at least 15 minutes. You may cover and place in the fridge for up to a couple weeks. Shake before using. If you like your salad very juicy and dressed, double the vinaigrette!
- Dress the lettuce with some of the vinaigrette and place on an extended platter. Pour some of the vinaigrette on to the cooked vegetables, incorporate the radishes and cilantro, mix well and place on lettuce. Place the sliced meat on top, add the avocado, dress with more of the vinaigrette. Add some of the pickled jalapeños and chipotles in adobo on the sides of the plate or to your liking. Serve with warm corn tortillas on the side.
GRILLED STEAK SALAD WITH BLUE CHEESE ... - THE MODERN PROPER
From themodernproper.com
Ratings 1Category Lunch, Dinner, Salads, Gluten-Free, Low-CarbServings 6Total Time 40 mins
- Stir until completely combined and set aside in refrigerator.Remove the meat from the refrigerator 1 hour before grilling
GRILLED SKIRT STEAK SALAD WITH CREAMY AVOCADO DRESSING
From beefitswhatsfordinner.com
Cuisine Mexican/LatinCategory SaladServings 6Total Time 40 mins
- Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Meanwhile place dressing ingredients in blender container. Cover; process until smooth. Cover and set aside.
- Carve steaks diagonally across the grain into thin slices. Season with salt, as desired. Arrange salad greens on serving platter. Top with tomatoes, onion, olives and steak slices. Drizzle with half the dressing. Serve with remaining dressing, as desired.
GRILLED SKIRT STEAK AND ARUGULA SALAD WITH ROQUEFORT AND ...
From epicurious.com
3.3/5 (18)Total Time 40 minsServings 4
GRILLED SKIRT STEAK RECIPE WITH MARINADE - SIP BITE GO
From sipbitego.com
Ratings 1Total Time 2 hrs 25 minsCategory Dinner, Main CourseCalories 643 per serving
SKIRT STEAK WITH GRILLED PINEAPPLE CHOW RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (20)Servings 4
GRILLED SKIRT STEAK RECIPES | ALLRECIPES
From allrecipes.com
Author Carl Hanson
SKIRT STEAK SALAD WITH CILANTRO-LIME DRESSING RECIPE
From seriouseats.com
4/5 (1)Category SaladsServings 4Total Time 1 hr
GRILLED STEAK WITH GREEK SALAD - HY-VEE RECIPES AND IDEAS
From hy-vee.com
3.7/5 (3)Calories 390 per servingServings 4
WHOLE30 RECIPES: GRILLED SKIRT STEAK WITH WATERCRESS SALAD ...
From whole30.com
Estimated Reading Time 4 mins
GRILLED SKIRT STEAK WITH HERB SALAD - SAVEUR
From saveur.com
Author Farideh Sadeghin
HOW TO BUY, COOK, AND SERVE SKIRT STEAK | MYRECIPES
From myrecipes.com
GRILLED SKIRT STEAK WITH GREEK SALAD - XYNGULAR
From xyngular.com
GRILLED SKIRT STEAK SALAD - OPRAH.COM
From oprah.com
THE CHEW: GRILLED SKIRT STEAK WITH ARUGULA SALAD RECIPE
From foodus.com
FOOD - CACTUS RESTAURANTS
From cactusrestaurants.com
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