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
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 STEAK SKEWERS WITH HORSERADISH
Provided by Trisha Yearwood
Time 1h30m
Yield 6 skewers
Number Of Ingredients 15
Steps:
- For the steak skewers: Assemble the marinade by combining the soy sauce, vegetable oil, horseradish, rice wine vinegar, ginger and honey in a bowl. Put the sirloin in a large ziptop bag and pour the marinade over the meat. Gently massage the meat and place in the refrigerator for a minimum of 1 hour.
- In the meantime, prepare for the skewer assembly. Put the wooden skewers in a shallow bowl of water and soak for 1 hour. This will prevent burning on the grill. Discard the water after soaking.
- Prep the scallions by slicing the white and light green parts into 1-inch pieces. Set aside for the skewers. Then, slice the dark green tops and set aside for the sauce.
- For the horseradish sauce. In a mixing bowl, combine the mayonnaise, horseradish, hot sauce and Worcestershire. Stir in the salt, ginger and reserved scallion tops. This can be stored in an airtight container in the refrigerator. When ready to serve, pour the horseradish sauce in a small bowl and garnish with a few more pieces of scallions on top.
- Preheat a grill or grill pan over medium-high heat. Spray with nonstick cooking spray.
- Slide 4 to 5 cubes of beef onto each skewer, alternating with pieces of scallion (discard the marinade). Grill until browned and crispy, 3 to 4 minutes on each side. Serve warm alongside the horseradish sauce for dipping.
GRILLED SKIRT STEAK
Make and share this Grilled Skirt Steak recipe from Food.com.
Provided by iris5555
Categories Steak
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut each steak in half crosswise.
- Put in a large resealable plastic bag.
- Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks.
- Seal bag and refrigerate at least 5 hours and up to overnight.
- Prepare a gas or charcoal grill for medium-high heat.
- Drain meat and discard marinade.
- Mix salt and cumin and rub into meat.
- Spray onions lightly with vegetable oil spray and set, with steaks, on a cleaned and oiled cooking grate. Don't cover.
- For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 inches thick; add 1 more minute per side if more than 1/2 inches thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.
- After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing.
- With a sharp knife at a slight diagonal, cut across grain into thin strips.
- Serve meat and onions with tortillas, lime wedges, and hot sauce.
BEST EVER SKIRT STEAK AND BACON WRAPPED CHICKEN KABOBS
This was inspired by my 10 year old son who wanted bacon wrapped chicken, but it was my husband that I caught "licking the plate" at the end of the night....ENJOY... This is simple enough for family, but good enough for a BBQ with company....
Provided by Princess Flowerbrea
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim all excess fat from skirt steak and slice into kabob sized slices. (I made mine about 1 inch thick so they would come out medium-well when done) Cut chicken into pieces that corresponds to the cooking time of the steak. (Again, mine were about 1 1/2 inch cubes).
- Combine teriyaki sauce, vermouth, garlic and onion in a large bowl. Add meats and marinate 4-6 hours, turning occasionally. Meanwhile, soak wooden skewers in water until ready to make kabobs.
- When ready, wrap 1/2 slice bacon around each piece of chicken. Make kabobs by alternating steak and chicken on skewers, making sure to stab through the bacon to keep it wrapped around the chicken.
- Cook over med-high heat on BBQ, turning once, cooking about 15 minutes total. Baste with leftover marinade, and squirt with lemon juice during cooking.
- If you cant find teriyaki sauce with sesame seeds, add lots of sesame seeds to the marinade -- I dont know if it makes a difference, but why take the chance for such a small thing. I found Soy Vay to be the absolute best brand of teriyaki sauce.
- Time does not include marinating time, but the prep is so quick that I did all of it while getting my kids out the door for school in the morning. Then, after setting up the kabobs I refrigerated them until ready to cook that evening.
Nutrition Facts : Calories 312.6, Fat 13.3, SaturatedFat 4.3, Cholesterol 56.4, Sodium 2903.6, Carbohydrate 17.4, Fiber 1.1, Sugar 11.4, Protein 22.9
GRILLED STOUT SKIRT STEAK
The absolute best recipe for preparing mouthwatering, juicy skirt steak that your friends and family will love.
Provided by Boomdog02
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 6h35m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk beer, onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. Add skirt steak and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove skirt from the marinade, and shake off excess. Discard the remaining marinade.
- Cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest, about 10 minutes.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 18 g, Cholesterol 54.5 mg, Fat 17.3 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 4.7 g, Sodium 184.7 mg, Sugar 12.7 g
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