ROUMANIAN STEAK
Provided by Food Network
Categories main-dish
Time P3DT45m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk.
- Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
- Preheat a grill to medium-high heat.
- Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
- For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
- Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
- Dredge the onions in the seasoned flour. Shake off excess flour.
- Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri.
- In a pan on medium-low heat put chicken schmaltz.
- Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.
GARLIC-RUBBED SKIRT STEAK AND VIDALIA ONIONS WITH PEANUT ROMESCO
In this age of seasonless grocery stores, where strawberries and squash are always available, Vidalia onions remain a spring treat, with a harvest from late April through mid-June. Every spring, without fail, many Southerners buy a big mesh sack of these sweet onions and store them knotted in panty hose in a cool, dry place for as long as they'll last. Here their unique sweetness provides a great complement to rich steak and tangy romesco sauce. The sauce makes about 2 cups and can be easily doubled for a crowd. Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow (when purchasing, you may need more than one steak, as they are generally sold in pieces). It is very lean and fibrous with an intense beefy flavor, and is often used in fajitas (the Spanish word fajita means "belt" or "cummerbund," referring to the long beltlike shape of the steak). Skirt steak is best cooked over very high heat and should only be cooked to rare or medium-rare for the tenderest texture; when you serve, cut across the grain of the meat. You may use other steaks such as flank or hanger in this recipe with equally delicious results.
Provided by Virginia Willis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To prepare the steak, using paper towels, pat the steak dry and place in a large bowl; slather the garlic paste and olive oil all over the meat, turning to coat. Add the onions. Cover and refrigerate for at least 30 minutes or up to overnight.
- To make the romesco sauce, grind the peanuts in a food processor. Add the roasted peppers, tomato puree, garlic, bread, and paprika. Process into a paste. Add the vinegar and pulse to blend. With the motor running, gradually pour the oil through the feed tube in a steady stream until the mixture thickens like mayonnaise. Taste and adjust for seasoning with salt and pepper and then transfer to a serving bowl.
- When ready to grill the steak, scrape any excess garlic off the beef and discard. If using a charcoal grill, prepare the fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). If using a gas grill, turn all the burners to High, close the lid, and heat until about 500 degrees F, 10 to 15 minutes. If using a grill pan, heat the pan over medium-high heat.
- Cut the steak into one or more pieces if it is very large. Grill the meat and onions over direct heat until char lines appear, the meat is done to taste, and the onions are tender and charred, 3 to 5 minutes per side. (A vegetable basket will help keep the onions from falling through the grates if you're cooking over a gas or charcoal grill.) Let the steak rest for 5 minutes before slicing it across the grain. Serve the steak and onions with the romesco sauce on the side.
- Cook's Note: To prepare the garlic paste, place the unpeeled garlic on a cutting board, broad-side down, set the flat side of a chef's knife on top, and give the knife a quick whack with the palm of your hand to crush each clove. Remove the papery skin and trim away the tough basal plane at the end of the clove. Halve the garlic and remove any of the green shoot, if present, as it is bitter. Coarsely chop the garlic, then sprinkle it with a pinch of coarse salt. (The salt acts as an abrasive and helps grind the garlic.) Using the side of the knife like an artist's palette knife, press firmly on the cutting board and crush the garlic a little at a time. Repeat until the garlic is a fine paste.
ROMANIAN STEAK
i grew up eating this treat. nowadays skirt steak is very hard to find, but find it i did, this week. this is my mom's recipe, and it sure brought back memories. serve this with a baked potato and a green vegetable, spinach and asparagus work for me. if you don't have a broiler you can cook the steak in a saute pan for the same time. 7/21/06- i want to say that skirt steak is readily available if i ask the butcher. we've been grilling this dish, 4 minutes per side, and it works well too.
Provided by chia2160
Categories Steak
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- preheat your broiler to high.
- season with pepper and broil steak for 3-5 minutes per side.
- this can be tough if it is overcooked (i like mine burnt, lol) cut into slices across the grain.
- meanwhile in a saute pan heat oil and add onion slices,garlic, and paprika, salt and pepper.
- saute until slightly browned on both sides.
- serve onions over steak.
- (optional--- smear some deli mustard on steak before broiling).
Nutrition Facts : Calories 393.9, Fat 20.6, SaturatedFat 6.6, Cholesterol 100.3, Sodium 168.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.2, Protein 46
ROMANIAN SKIRT STEAK WITH GOLDEN GARLIC AND FRIED PARSLEY
Make and share this Romanian Skirt Steak With Golden Garlic and Fried Parsley recipe from Food.com.
Provided by AshK5246
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saute' pan, heat the olive oil over medium heat. When the oil is hot, saute' the garlic for about 6 minutes or until golden brown and softened.
- Season with salt and pepper and remove from heat until later.
- Remove the stems from the parsley, wash and thoroughly dry the leaves.
- Pour the canola oil into a heavy saucepan or high sided skillet to a depth of about 1 inch. (for a 10 in skillet you will need about 5 cups of oil.
- heat over medium high heat until shimmering hot.
- Using tongs, drop small batches of the parsley into the hot oil and fry for 15 to 20 seconds, or until shriveled and crispy. (any amount of water on the parsley will cause the oil to spatter, so BE CAREFUL!).
- Lift from the hot oil with tongs and drain on paper towles. Season very lightly with salt.
- Preheat the broiler (high setting) and position the rack about 4 inches from the heating element.
- Season the steaks on both sides with the seasoned salt.
- Broil for 3 minutes on each side for medium-rare. For medium, increase the time to 5 minutes per side.
- Allow the juices to re-distribute in the steak and (if desired) slice steaks thinly against the grain. Each steak will serve 2 people.
- Garnish each plate with 3 garlic cloves and fried parsley.
Nutrition Facts : Calories 2121.4, Fat 208.1, SaturatedFat 21.6, Cholesterol 134.9, Sodium 280.1, Carbohydrate 3.6, Fiber 0.5, Sugar 0.2, Protein 62.1
ROMANIAN GARLIC SKIRT STEAKS
If you like the sanguine flavor of beef and the nose-tweaking pungency of garlic, you'll adore this garlicky skirt steak, inspired by Sammy s Roumanian in New York City. Sammy's is Manhattan's most famous (some would say most infamous) Jewish-style restaurant: Dinner at this Lower East Side landmark is like attending a boisterous bar mitzvah that happens to be open to the public. Sammy's gives both skirt steaks and veal chops the royal garlic treatment. My own contribution to the recipe is a blast of oregano and hot paprika. ShareTweetPin3 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: Place the steaks in a baking dish. Generously season them on both sides with salt, pepper, and paprika. Drizzle the steaks on both sides with the olive oil, patting it on with your fingertips. Sprinkle the garlic and oregano over the steaks, again patting them on with your fingertips. Let the steaks marinate in the refrigerator, covered, for 2 to 4 hours. Be sure you tightly cover the baking dish with plastic wrap. ShareTweetPin3 Shares Step 2: Set up the grill for direct grilling and preheat to high. ShareTweetPin3 Shares Step 3: When ready to cook, brush and oil the grill grate. Place the steaks on the hot grate and grill until cooked to taste, 3 to 4 minutes per side for medium-rare. When ready to turn, the steaks will be nicely browned on the bottom. To test for doneness, use the poke method; the meat should be gently yielding for medium-rare. Transfer the steaks to a platter or plates and let rest for 2 minutes, then serve at once. ShareTweetPin3 Shares
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
ROMANIAN GARLIC SKIRT STEAK RECIPE
Provided by Joelene
Number Of Ingredients 7
Steps:
- Place skirt steak in shallow baking dish. Season generously on both sides with salt, pepper and paprika. Drizzle olive oil over skirt steak on both sides, patting it on with your fingers. Sprinkle with garlic and oregano and pat these in with your fingers. Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours. Heat grill to high. When you're ready to cook the steak, brush the grill grate with oil. Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.). Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn. Transfer to platter and let rest for 2 minutes before serving. Be sure to cut across the grain.
ROMANIAN GARLIC SKIRT STEAK
Make and share this Romanian Garlic Skirt Steak recipe from Food.com.
Provided by iris5555
Categories Steak
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place skirt steak in shallow baking dish.
- Season generously on both sides with salt, pepper and paprika.
- Drizzle olive oil over skirt steak on both sides, patting it on with your fingers.
- Sprinkle with garlic and oregano and pat these in with your fingers.
- Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours.
- Heat grill to high.
- When you're ready to cook the steak, brush the grill grate with oil.
- Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.).
- Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn.
- Transfer to platter and let rest for 2 minutes before serving.
- Be sure to cut across the grain.
Nutrition Facts : Calories 345.1, Fat 20.8, SaturatedFat 6.3, Cholesterol 110.6, Sodium 114.8, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 36.1
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