Grilled Skirt Steak With Garlic And Herbs Food

GRILLED SKIRT STEAK

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.

GRILLED SKIRT STEAK WITH GARLIC AND HERBS

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.

GRILLED SKIRT STEAK WITH SMOKY HERB SAUCE

Steps:

• For the steak: Preheat a grill or grill pan to medium high.
• Sprinkle the skirt steak with the salt and drizzle with the olive oil. Place on the grill and cook to the desired doneness, 4 to 6 minutes per side, depending on the thickness. (The outside of the steak should have a golden-brown char.) Remove to a platter and squeeze the lemon half over the steak. Let rest for 10 minutes.
• For the herb sauce: Meanwhile, put the shallot, basil, mint, parsley, olive oil, salt, lemon zest, lemon juice, almonds and paprika in a medium bowl. Mix together until combined.
• Cut the steak on the bias into 1/2-inch-thick slices, against the grain. Serve with the herb sauce.

GRILLED SKIRT STEAK WITH HERB SALSA VERDE

Steps:

• Mix 1/4 cup oil, garlic, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining 1/4 cup oil. Season herb salsa verde to taste with salt and pepper.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season skirt steak generously with salt and pepper and grill until charred, 2 minutes per side for medium-rare. Transfer steak to a serving platter; let rest for 5 minutes, allowing juices to accumulate on platter.
• Transfer skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt; return to platter with juices. Spoon half of herb salsa verde over. Serve with lemon wedges. Pass remaining herb salsa verde alongside.

GRILLED SKIRT STEAK WITH CHIMICHURRI

Steps:

• Season beef with salt and pepper and place it into a ziptop bag.
• In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
• Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.

GRILLED FILLET STEAK WITH HERBS

Steps:

• Mix oil, lemon juice, parsley, garlic, basil and pepper.
• Roll steak in mixture and leave in refrigerator for 1 hour.
• Place meat on the rack of a grill pan and cook 10 cm (4 inches) under a pre-heated grill for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium), basting meat with remaining oil mixture.
• Season with salt and serve immediately.

GRILLED STEAK WITH ROASTED GARLIC AND HERBS

Steps:

• Remove papery outer layers from garlic bulbs, leaving individual cloves attached to the bulbs.
• Cut off about 1/2 inch from the top of each bulb and throw away.
• Place garlic in the center of a double layer of foil.
• Fold foil up around garlic to form a shallow bowl.
• Sprinkle garlic with basil and rosemary.
• Drizzle with oil.
• Completely enclose garlic in the foil, twisting ends of foil on top.
• Grill foil packet over medium coals for 30 minutes or until cloves are soft.
• Remove bulbs from foil, reserving herb and oil mixture.
• Let cool slightly.
• Meanwhile, season steaks with the salt and pepper and grill until desired doneness alongside the garlic packets.
• To serve, cut steak into servings.
• Carefully squeeze pulp from garlic cloves onto steaks.
• Mash pulp slightly with a fork.
• Drizzle herb-oil mixture over steaks and garlic.

GRILLED SPICED GARLIC SKIRT STEAK

Steps:

• Prepare grill.
• Cut steak into large pieces if necessary to fit on grill.
• In a small bowl stir together remaining ingredients. On a sheet of wax paper spread spice paste evenly on both sides of steak. Marinate steak at room temperature 15 minutes.
• Grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side, or until just springy to the touch, for medium-rare meat. (Alternately, steak may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
• On a cutting board let steak stand 5 minutes and cut diagonally across grain into thin slices. Serve steak with quesadillas.