Sauteed Skirt Steak With Braised Scallions Food

SAUTEED SKIRT STEAK WITH BRAISED SCALLIONS

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Pat steaks dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer steaks to a plate and keep warm in oven.
• Discard fat from skillet, then add water and bring to a boil, scraping up brown bits from bottom of skillet. Add scallions and remaining tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tightly covered, over moderate heat until scallions are tender, 5 to 7 minutes. Transfer scallions with tongs to a platter and put steaks on top.
• Pour any steak juices accumulated on plate into juices in skillet and boil until slightly thickened. Add lime juice and pour sauce over steaks and scallions.

KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS AND WARM TORTILLAS

Steps:

• Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.

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.

BRAISED SKIRT STEAK WITH MUSHROOM/HERB STUFFING

Steps:

• STUFFING: Heat the olive oil in a medium sauté pan over high heat.
• Add the onion, celery, garlic and mushrooms.
• Sauté vegetables until soft and liquid from the mushrooms has evaporated, about 6 minutes.
• Add the mixed herbs, arugula, pine nuts and brioche cubes.
• Cook for an additional 3 minutes.
• Add the white wine and continue to cook until the liquid has evaporated.
• Remove from heat and cool completely.
• Fold in the egg.
• BRAISE: Preheat oven to 375 degrees F.
• Lay out the skirt steak, vertically, and season with salt and pepper.
• Add the cooled stuffing to the bottom third of the steak and roll up, width-wise.
• Secure with butcher’s twine.
• Heat a medium sauté pan over high heat and add the olive oil.
• Brown the stuffed skirt steak on all sides.
• Transfer steak to an 8 x 8-inch roasting pan.
• Add the fennel, carrot, thyme, bay leaf, black peppercorns and garlic to the sauté pan and cook for 2 minutes.
• Deglaze with the red wine and beef broth.
• Scrape the brown bits off the bottom of the pan with a wooden spoon and transfer entire contents of the pan to the roasting pan.
• Cover with aluminum foil and place in preheated oven.
• Braise until meat is tender, about 1½ hours.
• Remove skirt steak from roasting pan and place on cutting board.
• Cover with aluminum foil and let rest for 10 minutes.
• SAUCE: Strain the pan juices from the roasting pan into a small saucepan.
• Discard the solids.
• Add the beef broth and red wine to the saucepan.
• Bring to a boil.
• Whisk in the grainy mustard and butter.
• Slice the skirt steak into ½-inch slices.
• Spoon the sauce over the steak and serve immediately.

QUICK SAUTEED SKIRT STEAK

Steps:

• Brush the steak with the Worcestershire, and marinate in a pyrex dish for about 15 minutes.
• You can leave on the counter or refrigerate.
• Lightly pat the steaks dry with paper towels, and season well with the salt.
• Heat half of the oil in a nonstick or heavy skillet, over medium-high heat until hot.
• Saute half the steaks (or less so as not to crowd), about 3 minutes on each side (for medium-rare).
• Cook in batches, with additional oil, until all the steaks are done.
• Transfer to platter, loosely cover with foil, and let stand about 5 minutes before serving.

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS

Steps:

• In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

SKIRT STEAK WITH SALSA VERDE SALAD

Steps:

• If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
• Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
• In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
• Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
• While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

BRAISED SKIRT STEAK WITH ARTICHOKE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
• Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
• Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.