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.
SAVORY GARLIC MARINATED STEAKS
This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth.
Provided by Angie Gorkoff
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time P1DT30m
Yield 2
Number Of Ingredients 12
Steps:
- In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
- Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
- Preheat grill for medium-high to high heat.
- Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 36 g, Cholesterol 81.2 mg, Fat 36 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 10.6 g, Sodium 2496.5 mg, Sugar 27.4 g
SKIRT STEAK WITH SALSA VERDE SALAD
Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.
Provided by Lidey Heuck
Categories dinner, meat, salads and dressings, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
SAVORY ITALIAN SKIRT STEAKS
Sun-dried tomatoes, fresh spinach, and crumbled feta cheese each lend their distinctive flavors to this unique steak dish. Your guests will rave, but you don't have to admit that it only took you a few minutes to prepare!
Provided by Adopted Parisian
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Unroll each raw steak on a cutting board.
- Sprinkle the inside of each unrolled steak with 1 teaspoon with 1 teaspoons seasoning salt, 1 teaspoons garlic.
- Spread 1/8 cup feta on each steak.
- Layer 1/4 cup sun-dried tomatoes and cover with 1/2 cup spinach leaves.
- Roll each steak back into a spiral and secure with a couple toothpicks.
- Drizzle each steak with 1 tablespoon Worcestershire.
- Barbecue approximately 15 minutes until steak is cooked to desired doneness.
Nutrition Facts : Calories 515.4, Fat 24.7, SaturatedFat 10.1, Cholesterol 135.3, Sodium 825.8, Carbohydrate 13.1, Fiber 2, Sugar 7.6, Protein 59
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10 BEST SKIRT STEAK RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jan 4, 2023Category Beef, Recipe Roundup
- Skirt Steak with Chimichurri Sauce. Grill the perfect skirt steak with homemade chimichurri sauce for a superb summer dish! The succulent skirt steak is full of savory taste.
- Grilled Skirt Steak. This grilled skirt steak is a simple dish that surely hits the spot. While the steak is definitely the star of this dish, it’s the marinade that takes it to the next level.
- Marinated Skirt Steak. When it comes to steaks, this next recipe is king. Marinated skirt steak is juicy, tender, and oozing with glorious flavors. There’s truly nothing like skirt steak that’s had a chance to soak up all the flavor goodness from the perfect blend of herbs and spices.
- Stuffed Skirt Steak. This stuffed skirt steak is a flavorful way to enjoy steak like never before. Butterflied steaks are stuffed with a combination of melted cheese, bacon, and jalapenos that lend a spicy surprise to every bite.
- Skirt Steak Crostini. If you’re looking for a show-stopping appetizer for your next party, then look no further than skirt steak crostini. These delightful bites feature crisp baguette slices topped with Florette cheese and a succulent, marinated skirt steak.
- Grilled Skirt Steak Skewers. A tantalizing mix of sweet and savory, these succulent skirt steak skewers are to die for. They’re first marinated in honey, soy sauce, ginger, and garlic, then quickly grilled to melt-in-your-mouth perfection.
- Skirt Steak Tacos with Cilantro Lime Sour Cream. These skirt steak tacos with cilantro lime sour cream are a fun, delicious, and easy way to upgrade Taco Tuesday.
- Easy Beef Stir-Fry with Skirt Steak and Veggies. Who said that great food has to be complicated? Making a delicious and nutritious beef stir-fry is so easy.
- Grilled Skirt Steak Sandwich. This grilled skirt steak sandwich is one of the most delicious meals. It’s made with crisp ciabatta bread, succulent skirt steak, sweet radishes, and a delectable sun-dried mayo dressing.
- Grilled Skirt Steak Sliders with Salsa Verde Aioli. For the ultimate flavor experience, these grilled skirt steak sliders are the way to go. The steak itself is juicy and tender, while the unique salsa verde aioli is the show-stopper.
SKIRT STEAK WITH ITALIAN SALSA VERDE - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
5/5 (1)Servings 4Cuisine Gluten-Free, Paleo, Whole30Category Dinner
- To prepare steaks: Dry-brine the steaks by rubbing the salt evenly over the surface. Transfer to a ziplock bag and then chill for at least 1 hour or up to 24 hours.
- To prepare the salsa verde: In a food processor, combine the garlic, anchovies, and capers and pulse until finely chopped. Scrape down the sides of the processor bowl; add the vinegar, mustard, and parsley; and whiz while slowly drizzling in the 1⁄3 cup olive oil until smooth and bright green. Transfer the mixture to a lidded 8-ounce jar. Add the remaining 1 tablespoon olive oil over the top to create a film that will preserve the lovely bright green. Seal the jar tightly. Sauce can be made and chilled for up to 1 week. Remove the salsa verde from the cooler and let stand at ambient temperature for up to 2 hours before serving.
- To Cook Steak: Heat the grill to high heat and grill steaks over the hottest part of the fire, flipping the steak every few minutes for even cooking; the cooking time will vary depending on thickness, about 10 minutes. Look for an evenly caramelized and browned outer crust to check doneness. Slight char is okay but don’t let the crust burn! Use a thermometer to check that the internal temperature of the thickest part of the steak is between 125° and 130°F for medium-rare to medium (see chart in article for alternative temperature).
- Transfer the steak to a cutting board and let rest for 10 minutes so the juices can redistribute. Slice the steak against the grain into 1⁄2-inch slices.
8 SKIRT STEAK RECIPES THAT WILL MELT IN YOUR MOUTH
From homemaderecipes.com
Author Homemade RecipesPublished Nov 23, 2022Estimated Reading Time 2 mins
- Grilled Thai Coconut Lime Skirt Steak. Coconut lime marinade gives this delicious skirt steak recipe an authentic Thai flavor. Here’s the recipe.
- Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola. A salad rich with sweet and savory flavors thanks to fresh arugula and melt-in-your-mouth skirt steak, all dressed in a tasty mustard vinaigrette.
- Balsamic Skirt Steak with Polenta and Roasted Tomatoes. Give your family an Italian-style dinner meal with this super classy yet very easy skirt steak recipe.
- Grilled Skirt Steak Skewers. Fire up the grill and make these flavorful skirt steak skewers. An easy and tasty recipe perfect for your next backyard BBQ.
- Skirt Steak Fajitas. Forget about ordering out and enjoy making your own fajitas! You gotta try it! Click here for the recipe.
- Skirt Steak with Chimichurri Sauce. A skirt steak grilled to perfection, smeared with a cilantro parsley mixture. Gluten-free and low in carbs. What more could you ask for?
- Steak and Asparagus Teriyaki Ramen. Steak and ramen in one?! Heck…yes! Recipe. What do you think of these skirt steak recipes? Which recipe are you planning to try?
SKIRT STEAK DINNER IDEAS - FOOD & WINE
From foodandwine.com
- 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.
- Grilled Skirt Steak and Peaches. Chef Way David Burke serves three variations of this recipe in his restaurants at any given time. In one version he turns the fresh peaches into tempura french fries; in another, he prepares a peach-and-skirt-steak napoleon, carefully layering and stacking the ingredients.
- Grilled Korean-Style Skirt Steak. This recipe is a twist on a traditional Korean short-rib dish called kalbi kui. I prefer using skirt steak because it is much easier than butterflying short ribs.
- Grilled Skirt Steak with Shishitos and Charred Lemon. The tender beef, spicy shishito peppers, pungent blue cheese and smoky lemon-dressed salad are incredible together.
- Pan-Seared Skirt Steak with Anchovies and Lime. Jacques Pépin's mother-in-law, who was from Puerto Rico, seasoned her steaks liberally with lime juice before and after cooking, then served them with a sauce that included anchovies and garlic.
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