Skirt Steak With Mango Salsa And Romaine Food

SWEET AND SPICY SKIRT STEAK WITH MANGO SALSA

Steps:

• Preheat a grill to high heat.
• Mix together the brown sugar, chipotle, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Rub into the steaks and set aside for 15 minutes.
• While the steak rests, crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
• Lightly oil the grill grates. Grill steaks until well charred on the outside and medium-rare, about 2 1/2 minutes per side. Set aside to rest for 5 minutes then slice steaks across the grain and serve with the mango salsa and a lime wedge.
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SALSA-MARINATED SKIRT STEAK SOFT TACOS WITH REFRIED WHITE BEANS

Steps:

• MARINATE THE STEAK: Combine 1 cup of the salsa, the garlic, 2 tablespoons of the oil, the Worcestershire, and lime juice in a resealable plastic bag and add the steak. Shake to evenly disperse and marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
• SET UP: Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and keep warm in the oven.
• SEAR THE STEAKS: Heat a large skillet over medium-high heat. Remove the steaks from the bag, allowing the large salsa bits and extra marinade to drip off, and pat with paper towels to dry slightly. Sprinkle with 1 teaspoon salt and a couple turns of pepper. Pour the remaining 2 tablespoons oil into the skillet and cook the steaks on one side until browned, about 4 minutes. Flip and cook until charred and medium-rare, about 3 more minutes. Let rest on a cutting board before slicing.
• MASH THE BEANS: Add the beans with their liquid to the same skillet and cook until the liquid has reduced by half, 4 to 6 minutes. Mash with a potato masher until smooth.
• ASSEMBLE THE TACOS: Slice the steak against the grain into 2- to 3-inch-long pieces. Spread the center of each tortilla with 1 tablespoon of the beans. Arrange a few slices of steak on top of each with some of the remaining salsa and some cilantro. Serve the extra beans on the side.

MAIN CHALLENGE: SKIRT STEAK TOSTADA WITH BLACK BEANS AND MANGO SALSA

Steps:

• For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.
• For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.
• For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining tortillas.
• Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.
• To serve: Place fried tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with steak slices and the Mango Salsa. Garnish with sour cream and your choice of grated cheese, if desired.
• In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry.

SKIRT STEAK MARINATED WITH ROASTED TOMATO SALSA

Steps:

• For the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.)
• Line a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more.
• (Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.)
• Transfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week.
• For the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving.
• For the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine.
• Prepare a grill or grill pan for medium-high heat.
• Remove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes.
• Place the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.)
• Transfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately.

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.

SPICED BEEF TENDERLOIN STEAKS WITH MANGO SALSA

Steps:

• Mix first 6 ingredients in small bowl. Brush both sides of steaks with oil. Sprinkle teaspoon spice mixture over each side of each steak.
• Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 2 minutes per side for medium-rare. Serve, passing salsa separately.

GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA

Steps:

• Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
• Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
• Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
• Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
• Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
• Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
• To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!