SKIRT STEAK
Alton Brown's Skirt Steak recipe, from Good Eats on Food Network, marinates a thin cut in soy sauce for maximum flavor. Alton's special tool? A blow dryer!
Provided by Alton Brown
Categories main-dish
Time 1h27m
Yield 8 servings as fajita meat or 4 as main course
Number Of Ingredients 10
Steps:
- Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
- Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.
GRILLED KOREAN-STYLE SKIRT STEAK
Provided by Food Network Kitchen
Time 40m
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
- Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
- Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.
SKIRT STEAK
Alton Brown's (Good Eats guy) interesting way to cook steaks on charcoal! I use the meat for fajitas. Special equipment: blow dryer
Provided by cooking_geek
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat charcoal, preferably natural chunk, until grey ash appears.
- In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
- In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade.
- Seal bag, removing as much air as possible.
- Allow steak to marinate for 1 hour in refrigerator.
- Remove steak from bag and pat dry with paper towels.
- Using a blow dryer, blow charcoal clean of ash.
- Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
- When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- Remove meat from foil, reserving foil and juices.
- Slice thinly across the grain of the meat.
- Return to foil pouch and toss with juice.
- Serve with grilled peppers and onions, if desired.
Nutrition Facts : Calories 769.3, Fat 50, SaturatedFat 11.9, Cholesterol 133.7, Sodium 1521.9, Carbohydrate 14.5, Fiber 0.8, Sugar 11, Protein 63.7
FAJITAS - ARRACHERA - GRILLED SKIRT STEAK
Traditional recipe with ingredients that have been updated to ones more accessible to us in the USA but this is the same recipe and method used by Mexican families for generations! (The soy sauce is a recent AND YUMMY addition) I saw an Alton Brown show recently in which he used this same method of cooking! The hair dryer is a new generation update- in the 'old days' they just fanned the flames to rid the ashes. UPDATE: 9/2009 Due to a review that this was a little to sweet I have edited the recipe with that in mind. Please adjust the amount of onion and sweetness to your personal taste. Thanks Steph for the input! I do appreciate it! I always enjoy others opinions and ideas!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a blender, whir together oil, soy sauce, onion, garlic, lime juice, red pepper or chili/red pepper/chipotle, cumin, salt and sugar until there are no chunks- liquefied. If you do not want to blend them combine all the wet until the sugar is dissolved then add the other ingredients and proceed.
- Place steak in a ziploc bag and pour in marinade. Toss in the squeezed limes that were juiced and reserved.
- Seal bag, removing as much air as possible. Allow steak to marinate for at least 1 hour in refrigerator. We do it overnight.
- Remove steak from bag and pat dry with paper towels. Toss out marinade.
- Heat charcoal, preferably natural chunk, until gray ash appears. Daddy uses B & B brand.
- You want the steak to fit nicely on the coals. You may need to cut the steak so that it fits nicely on the coals. You want the entire surface of the steak in DIRECT contact with the coals.
- Using a blow dryer, YES A BLOW DRYER! Blow charcoal clean of ash. You could also use a fireplace bellows or something heavy and just 'fan' them until the ashes are off the coals.
- Once clean of ash lay steaks directly onto hot coals for 1 minute per side. That is all. ONE MINUTE PER SIDE! (If you prefer NOT to use that method you CAN place them on the grill SEE NOTE BELOW!
- Now place meat in double thickness of aluminum foil, wrap tightly to trap in all the heat and allow to sit for 15 minutes.
- Want veggies too? While the meat is resting, place a cast iron skillet right on the coals and heat until really scorching HOT. You could use a grill basket instead if you like. Add a little olive oil to coat the pan so that your veggies don't stick. Toss in the veggies and stir (or shake basket a bit) to cook evenly. Remove from skillet when they have reached the desired degree of done-ness!
- Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Brush off any ash or coals that may have stuck to the meat.
- Note: You can do this the GRINGO way and cook on a grill over a very hot fire. You want the meat to sear. Just cook about 3 minutes per side instead of 1 minute directly on the coals. The grill rack MUST be placed as close to the coals as possible and the grill rack has been preheated to HOT HOT HOT! You want to sear the heck outta that meat! Then just follow the regular steps! Remember, if you want the meat more DONE you can pop it under the broiler in the house for a minute or two BUT you cannot UNcook the meat! So err on the side of RARE rather than DONE here.).
- Return to foil pouch (REPEAT AFTER MAMA- NO DISH TO WASH! YEA) and toss with the reserved juice.
- Fix a taco! We like to heat lots of yummy tortillas right along side the coals. Just wrap the desired amount of tortillas- it is best to keep it 10 or under so that the ones in the middle get nice and yummy too! Anyway, wrap them in a double thickness of aluminum foil and place near the coals. They can hang out and get toasty warm and will be waiting for you!
- Take a hot, steamy tortilla (authentically corn but use what you want) and add meat and veggies or whatever you like. Fold and eat!
- ENJOY!
- Oh ANOTHER Note: Some people like a little more sweetness to their fajita meat- If you are one try adding some 7-up or sprite to the marinade. mmmmm.
Nutrition Facts : Calories 682.6, Fat 45.9, SaturatedFat 10.9, Cholesterol 147.4, Sodium 1788.2, Carbohydrate 15.8, Fiber 1.2, Sugar 9.7, Protein 51.3
SKIRT STEAK FAJITAS
Make and share this Skirt Steak Fajitas recipe from Food.com.
Provided by Mebriella
Categories Steak
Time 30m
Yield 6 fajitas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth.
- Cut the steak small enough to handle on the grill. Place the skirt steak in a large ziploc bag.
- Pour the marinade in the ziploc bag with the skirt steak and seal the bag.
- Shake bag to ensure the marinade is evenly distributed.
- Marinade from a few hours or overnight in the refrigerator.
- Lightly oil the hot grill (can use outdoor or indoor grill).
- Remove the steak from the ziploc bag and drain off the marinade. Sprinkle the Julio's seasoning (or any fajita seasoning) to both sides of the steak.
- Grill streak for approximately 4 minutes each side, more or less depending on your temperature preference.
- Remove steak from grill and let rest for about 10 - 15 minutes.
- Thinly slice the steak against the grain on a 45 degree diagonal.
Nutrition Facts : Calories 512.3, Fat 32.5, SaturatedFat 8.9, Cholesterol 147.4, Sodium 735.7, Carbohydrate 4.8, Fiber 0.2, Sugar 2.9, Protein 48.2
SKIRT STEAK FAJITAS
Great recipe from David Rosengarten's It's All American Food. You can also use pork tenderloin instead of skirt steak. Note 24 hour marination time. Cooking time depends on how hot your grill is.
Provided by iris5555
Categories Steak
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl large enough to hold the steak, mix together olive oil, lemon juice, herbs and spices.
- Place the steak in the marinade, coating it thoroughly on all sides.
- Cover and refrigerate for 24 hours.
- Prepare a very hot fire for you r grill.
- Place meat on hot fire and cook quickly until the meat is charred crusty brown on the outside and is medium rare inside.
- Remove to cutting board and let the steak rest for 5 minutes.
- Meanwhile, warm the tortillas quickly on the grill.
- When ready to serve, cut meat on the diagonal into slices, reserving juices.
- Divide the steak among the 8 tortillas, drizzle with reserved meat juice, fold tortillas and serve immediately.
- You can add grilled peppers or chilies, grilled onion slices, salsa, sour cream and/or guacamole, but they are good with just the tortillas!
Nutrition Facts : Calories 597.2, Fat 24.3, SaturatedFat 6.2, Cholesterol 50.1, Sodium 1082.4, Carbohydrate 60.3, Fiber 3.9, Sugar 2.4, Protein 32.5
BRAZILIAN-STYLE SKIRT STEAK
Skirt steak is definitely not something you hear of too much as being served by itself (nt in a fajita, that is), but now that I've mastered the concept of making it, I love to serve it as the main course for dinner and my husband can't get enough of it. He loves Brazilian steaks, which I had never attempted to tackle until a co-worker of mine told me the secret to great brazilian meat... SEA SALT! Who would've known?!
Provided by Krystal-Belle
Categories Steak
Time 48m
Yield 6 ounce steak, 2 serving(s)
Number Of Ingredients 2
Steps:
- Coat both sides of the steak in sea salt or kosher salt, either would be fine.
- Pan-sear both sides of the steak, about 2-3 minutes on each side over medium-high heat.
- Remove from pan and completely wrap steak in foil.
- Grill or bake at 350 for about 30-40 minutes for a well done steak.
- I usually serve this with a sea-salted potato (cover potato in sea salt, wrap in foil, bake for 1 hour on 350 degrees).
Nutrition Facts : Calories 371.9, Fat 18.7, SaturatedFat 7.1, Cholesterol 147.4, Sodium 152, Protein 47.8
SKIRT STEAK, GUADALAJARA STYLE
Number Of Ingredients 8
Steps:
- 1. Trim the steaks of excess fat and the tough silver skin. Rub the meat all over with lime juice. Season with salt and pepper. Let the meat stand at room temperature while preparing a hot barbecue fire. When the coals are hot, brush the steaks with oil and grill over hot coals, about 2 to 3 minutes per side or until well marked on the outside and still pink and juicy inside for medium rate, or adjust time for desired doneness. Let the meat stand 5 minutes before serving. 2. Meanwhile, put the onion on a large piece of aluminum foil, drizzle with a little oil, wrap the foil around the onion, and cook until crisp tender, 6 to 8 minutes, on the outside edge of the grill, turning the foil packet once or twice while the onion cooks. Wrap the tortillas in foil and warm on the grill, turning 2 to 3 times, while the meat cooks. To serve, scatter the onions equally on top of each steak. Serve with green salsa and tortillas on the side.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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