MARINATED SKIRT STEAK
Make and share this Marinated Skirt Steak recipe from Food.com.
Provided by Wenstar
Categories Steak
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix Dressing and soy sauce together.
- Marinate skirt steak overnight or at least one hour.
- Grill, Broil, or pan fry to desired doneness.
- Slice across the grain and enjoy!
SKIRT STEAK MARINADE
Skirt Steak Marinade is the perfect combination of spices and sauces to create a flavor that really pops! This incredible marinade works for more than just skirt steak too!
Provided by Alyssa Rivers
Categories Main Course Sauce
Time 2h10m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
- Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 3 g, Fat 33 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 15 mg, Sodium 1591 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 24 g, ServingSize 1 serving
ASIAN MARINATED SKIRT STEAK
Steps:
- Whisk together the beer, orange juice, hoisin, mirin, soy, Worcestershire, Sriracha and sesame oil. Stir in the garlic and onions.
- Place the steaks in a large baking dish and pour the marinade over top. Marinate at least 30 minutes, or up to overnight in the fridge.
- Preheat a grill pan or grill over high heat.
- Remove the steaks from the marinade, shaking off any excess. Discard the marinade. Grill the steaks for about 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes before slicing. Slice into thin slices across the grain and transfer to a serving plate. Sprinkle sesame seeds on top and serve.
MARINATED SKIRT STEAK BURRITOS
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Add the black peppercorns, white peppercorns, coriander seeds, and pepper flakes to a saute pan over medium heat. Toast until they start to smell aromatic, about 1 to 2 minutes. Crush them in a mortar and pestle, or remove them to a cutting board and crush them with the bottom of a pan. Add the sugar and salt and toss to combine.
- Coat 1 side of each piece of steak with a scant layer of the peppercorn mixture. Turn them on the other side and repeat. Put the steak on a baking sheet or earthenware dish. Cover with plastic wrap and refrigerate for 1 hour to overnight.
- Put the onion slices in a glass bowl and gently pull them apart with your fingers until you have a lot of individual rounds. Add the red wine vinegar and sugar. Use your fingers to coat the onions with the vinegar. Press them down into the bowl and cover with plastic wrap. Set aside to marinate until ready to serve.
- Heat 2 cast iron skillets large enough to hold the steaks. Add 2 tablespoons of the oil to each pan. When the oil begins to smoke lightly, season the steak lightly with salt and use a pair of metal tongs to gingerly put the steaks in the hot oil. Cook over high heat, 2 to 3 minutes, on the first side. If the steak becomes overly brown, lower the heat slightly as it cooks. Turn the steak on the second side and cook 2 to 3 minutes. Remove the steak and allow it to "rest" on a flat surface, 10 minutes. Wipe out the skillets and use them to warm the tortillas, 1 at a time, over low heat. Alternatively, "char" the tortillas for a few seconds on an open flame.
- In a small bowl, combine the cherry tomatoes with the juice of 1/2 lime, salt to taste, and the picked cilantro leaves. Stir to blend and taste for seasoning.
- Preheat the oven to 250 degrees F.
- Slice the steak, against the grain, into thin slices. Put a tortilla on a flat surface. Arrange some of the meat, the tomato mixture, cheese and pickled onions in an even line in the center of the tortilla. Remember that the best tasting burritos are ones that have a mix of all the different flavors in the fillings in each bite. Fold the edges into the center and roll it up, pressing as you roll to help keep its shape. Keep it warm on a plate in the oven whole you roll the others. Remove the burritos from the oven and serve immediately.
BALSAMIC MARINATED SKIRT STEAK
For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
- Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
SOY MARINATED SKIRT STEAK
This is a really great recipe that can be served over rice.
Provided by Cookingmom
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 3h35m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk sweet soy sauce, sake, pineapple juice, mirin, reduced-sodium soy sauce, cilantro, sugar, ginger, garlic, scallions, and chile paste together in a large glass or ceramic bowl. Add skirt steak and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove meat from marinade, and shake off excess. Pour marinade into a saucepan; bring to a boil and cook until sauce is reduced by half, about 10 minutes. Strain sauce into a bowl.
- Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest, about 5 minutes. Serve steak with sauce.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 46.2 g, Cholesterol 27.2 mg, Fat 4.8 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 2 g, Sodium 6516.6 mg, Sugar 34.1 g
MARINATED GRILLED SKIRT STEAK
A little sweet, a little savory with a little kick, this marinade takes grilled flank steak to the next level.
Provided by FrackFamily5 CACT
Categories Skirt Steak
Time 8h17m
Yield 4
Number Of Ingredients 5
Steps:
- Mix mango nectar, soy sauce, garlic, and hot sauce in a bowl. Add steak and marinate for 8 hours, or overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill steaks until they are beginning to firm and are hot and slightly pink in the center, 4 to 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove from grill, cover, and allow to rest for 2 minutes. Cut steak across the grain and serve.
Nutrition Facts : Calories 169.6 calories, Carbohydrate 17 g, Cholesterol 25.2 mg, Fat 4.7 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 1.9 g, Sodium 1018 mg, Sugar 13.7 g
JALAPEñO AND LIME-MARINATED SKIRT STEAK TACOS
A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.
Provided by Rhoda Boone
Categories Steak Jalapeño Lime Juice Tortillas Cheese Lunch Dinner Summer Grill Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 tacos
Number Of Ingredients 16
Steps:
- Marinate and cook the steak:
- Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
- Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
- Assemble the tacos:
- Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
- Do Ahead
- Steak can be marinated 1 day ahead; keep chilled.
LIME-MARINATED SKIRT STEAK
Lime and garlic, with a bit of soy sauce, are a perfect and easy marinade for skirt steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In blender, combine lime juice, soy sauce, garlic, and jalapeno; puree until smooth. Transfer to a shallow dish or large resealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than 2 hours, to infuse with flavor.
- Heat a large skillet over medium-high, until very hot. Cook steak, in two batches if necessary, until browned, 2 to 3 minutes per side for medium-rare. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired.
Nutrition Facts : Calories 354 g, Fat 22 g, Protein 34 g
GARLIC-BALSAMIC SKIRT STEAK
I came up with this marinade from ingredients I already had in the house. Marinating meat is a great way to pack in a lot of flavor without adding too many additional calories. Be sure to cut skirt steak against the grain for tender slices. Since it's a fairly fatty cut, I served this with some simple roasted carrots to keep the meal light and summery.
Provided by Diet It Up
Categories Steak
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine garlic, Worcestershire, balsamic, soy, honey and cayenne in a small bowl.
- Whisk in the olive oil.
- Transfer marinade and steak to a ziplock bag.
- Let the meat marinate in the fridge for at least one hour or up to overnight.
- Take the steak out of the fridge 30 minutes before cooking so it can come to room temperature.
- Grill 3-4 minutes on each side for medium rare.
- Let meat rest for at least 5 minutes before slicing across the grain.
Nutrition Facts : Calories 370.7, Fat 21, SaturatedFat 6, Cholesterol 83.6, Sodium 601.2, Carbohydrate 4.7, Fiber 0.2, Sugar 2.8, Protein 38.8
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