Skirt Steak Chili Food

CHILI-RUBBED SKIRT STEAK

Steps:

• Heat broiler with rack 4 inches from heat. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
• Place half the steaks on a rimmed baking sheet or broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes. Meanwhile, broil remaining steaks; transfer to a large plate, let cool to room temperature, then cover and refrigerate to use later for Steak Sandwich with Peppers.
• Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.

SKIRT STEAK CHILI

Steps:

• In a heavy pot, sautee the onion and pepper over high heat until the onion starts to brown. Add the seasonings. continue to cook until onion is well browned. Add the meat and garlic. Cook until meat is browned (not grey). Add the beans, bring to a boil, then reduce heat and simmer partially covered until the beans are tender and the liquid is reduced.

CHILE VINEGAR MARINATED SKIRT STEAK WITH ONION CILANTRO RELISH

Steps:

• To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours.
• To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water.
• In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed.
• Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side.

SOUTHWESTERN CHILI-RUBBED SKIRT STEAK

Steps:

• In a small bowl, combine chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle mixture over steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, about 10 minutes.
• Heat grill to high; lightly oil grates. Place steak on grill (fold thin end over so steak is an even thickness); cover. Cook, turning once, until meat is desired doneness, 4 to 6 minutes for medium-rare.

SKIRT STEAK WITH RED CHILE CILANTRO CHIMICHURRI

Steps:

• In a food processor; combine cilantro,parsley,green onions,lime juice,garlic,vinegar, bay leaf,chile, 1/2 teaspoons salt and pepper; process until mixture is minced about 10 seconds,transfer to a bowl and add olive oil, let stand at room temp.for at least 1 hours.
• season steak with salt and pepper, place in a large resealable plastic bag, add about 1/3 cup of the chimichurri sauce from the processor, seal bag and refrigerate for a least 2 hours up to 4hrs.
• Preheat grill to medium heat.
• Remove the steak from the refrigerator and let it come to room temp for 30 min., brush the excess chimichurri sauce off the steak and set the steak over the hot grill.
• Cook for 6 min., rotate 45 degrees and cook another 6 minute Turn the steak over and continue to cook until steak is medium rare (about 6-8 min.).
• When the steak is cooked, lay it on a clean cutting board and allow to rest for 5-7 min before slicing across the grain into 2" wide strips.
• Serve with reserved chimichurri sauce.

CHILI-LIME-CUMIN BEEF SKIRT STEAK SKEWERS

Steps:

• Cut beef steak crosswise into three equal pieces.
• Combine marinade ingredients in small bowl.
• Place beef and marinade in food-safe plastic bag; turn beef to coat.
• Close bag securely and marinate in refrigerator for one hour.
• Soak twelve 9-inch bamboo skewers in water for one hour; drain.
• Meanwhile, combine tomatillos,Anaheim peppers and onion wedges in medium bowl.
• Drizzle with oil; toss to coat.
• Set aside.
• Alternately thread vegetables evenly onto six skewers.
• Remove beef from marinade; discard marinade.
• Insert remaining skewers into beef pieces in the same direction as the grain (two skewers apiece).
• Place beef on grid over medium, ash-covered coals.
• Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
• Place vegetable skewers on grid around beef.
• Grill uncovered, 6 to 8 minutes or until tender, turning once.
• Cut beef between skewers to make individual servings.
• Season beef and vegetable skewers with salt and pepper as desired.
• Serve with Red Pepper-Mango Salsa or Chipotle Cream.

GRILLED SPICY SKIRT STEAK

Steps:

• Prepare grill if using.
• Cut steak into large pieces to fit on a grill or in a ridged grill pan.
• In a small bowl stir together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes.
• Grill steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat 3 to 5 minutes on each side, or until just springy to touch, for medium-rare meat. Let steak stand on a cutting board 5 minutes and cut across grain on the diagonal into thin slices.
• Serve steak with tortillas.