Red Wine Marinated Skirt Steak Food
SKIRT STEAK WITH RED-WINE SAUCE
Categories Beef Quick & Easy Dinner Steak Red Wine Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Pat steak dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a platter.
- Pour off fat from skillet, then add wine, thyme, bay leaf, sugar, and Worcestershire sauce and bring to a boil, scraping up brown bits. Continue to boil until reduced by half, about 3 minutes. Add any meat juices on platter, then remove from heat and discard bay leaf and thyme. Stir in butter and salt and pepper to taste and serve with steaks.
SKIRT STEAK WITH RED WINE SAUCE
Make and share this Skirt Steak With Red Wine Sauce recipe from Food.com.
Provided by DrGaellon
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring steaks up to room temperature before beginning. Sprinkle steaks on both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat until shimmering and wisps of smoke are beginning to rise. Lay steaks in skillet. Cook 3-4 minutes on each side. Remove to a warm plate and tent with foil.
- Drain fat from skillet, leaving any browned bits in the pan. Turn off the heat and let the pan cool for about 60 seconds. Turn the heat to medium, and add the wine, thyme, bay leaf, sugar and Worcestershire sauce. Bring to a boil, scraping the browned bits up ftom the bottom of the pan with a wooden spoon. Reduce by 50%, about 3 minutes.
- Turn off the heat, remove the bay leaf and thyme, and add the butter slowly. Whisk gently until all the butter is incorporated. Add salt and pepper if needed.
- Slice steak thinly, across the grain. Serve with sauce.
ADEL'S RED WINE STEAK MARINADE
Granddaddy's favorite steak marinade. Can be used with all cuts of beef. I usually reserve 1/2 cup of the marinade, then simmer it down to a syrup, and use it as a sauce for the steaks.
Provided by Adel Blake
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 12
Steps:
- To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
- To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 16.5 g, Fat 28.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 1477.1 mg, Sugar 10.5 g
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- In a medium bowl, mix the red wine and olive oil with 1 tablespoon and 2 teaspoons of the garlic. Add the skirt steak and toss to coat, then let stand for 15 minutes.
- Meanwhile, in another bowl, toss the tomatoes with the jalapeños, onion, cilantro, lime juice and the remaining 1 teaspoon of garlic. Season the salsa with salt and pepper.
- Light a grill or heat a grill pan. Remove the steak from the marinade; season with salt and pepper. Grill over moderately high heat, turning once, until medium rare, about 4 minutes. Transfer to a cutting board; let stand for 3 minutes.
- Thinly slice the steak across the grain and arrange on a platter. Serve with the salsa, avocado slices, shredded cheese, sour cream and warm tortillas.
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From slowthecookdown.com
Cuisine AmericanTotal Time 25 minsCategory Main CourseCalories 704 per serving
- Combine the wine, oil, garlic, red wine vinegar, rosemary, salt and pepper in a large bowl or container.
- Place the steak in a small baking tin or oven proof skillet and place in the oven for 15 to 20 minutes. For medium rare, the steak should register at 90-95F / 32-35c. Once done, remove the steak from the oven.
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- Skirt Steak with Charred- Okra and Plum Salad. "I love okra, but pretty much only when it's charred," says Top Chef winner Brooke Williamson. "Grilling enhances its flavor without any unpleasant sliminess."
- Sourdough Tortillas with Charred Steak and Scallion Salsa. F&W Best New Chef 2017 Val M. Cantu, of San Francisco's Californios, makes a lot of tortillas, but these sourdough ones embody his goal at the restaurant of marrying the cuisines of San Francisco and Mexico.
- Pepper-Crusted Skirt Steak with Charred Leeks. Star chef Alex Guarnaschelli cooks juicy skirt steak with spices until a crust forms, then she spreads a mix of mustard and vinegar on the meat for a delicious tang.
- Skirt Steak Pinwheels. Master butcher Pat LaFrieda turns inexpensive skirt steak into an impressive Italian-inspired grilled steak. LaFrieda uses grated parmesan, lemon zest and parsley, but this would also be fantastic with Taleggio and sauteed mushrooms or smeared with a nutty romesco sauce.
- Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce. New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.
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