Skirt Steak With Moroccan Spice Rub And Yogurt Sauce Food

SKIRT STEAK WITH CHIMICHURRI SAUCE

Steps:

• In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
• Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
• Preheat a grill to medium heat.
• Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.

GRILLED SPICE-RUBBED SKIRT STEAK

Steps:

• Mince garlic and mash to a paste with kosher salt. Stir together spices in a bowl, then stir in garlic and oil until a paste forms. Pat steak dry, then rub all over with paste. Marinate steak in a sealed large plastic bag, chilled, at least 6 hours.
• Bring steak to room temperature, about 30 minutes.
• While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Grill steak on lightly oiled grill rack, uncovered, turning over once, 4 to 6 minutes total for medium-rare.
• Cut steak diagonally across grain into 1/4-inch-thick slices. Divide sweet-potato salad among 6 plates, then top with steak and arugula.

SKIRT STEAK WITH MUSTARD SAUCE AS MADE BY KATANO KASAINE RECIPE BY TASTY

Steps:

• Cut steak in half crosswise. Season with the salt and pepper.
• Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
• After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
• Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
• Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
• Enjoy!

MOROCCAN SKIRT STEAK W/ROASTED PEPPER COUSCOUS (ZWT-9)

Steps:

• Position oven rack in upper third of oven & preheat broiler.
• Place bell peppers on a baking sheet & roast under the broiler (turning every 5 min) until charred & softened (10-15 min). Transfer to a clean cutting board. When cool enough to handle, chop peppers into bite-sized pieces.
• Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon & pepper in a sml bowl. Grate 1/2 tsp zest from the lemon. Juice the lemon into a 1-cup measure & add enough water to make 1 cup. Pour into a sml saucepan & add the lemon zest, 1 tsp of the spice mixture & 1 tsp olive oil. Bring to a boil. Stir in couscous, cover, remove from heat & let stand.
• Heat the remaining 1 tbsp oil in a lrg skillet over medium heat until shimmering (but not smoking). Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 min per side for med-rare. Let rest on the cutting board for 5 minute Stir olives & the peppers into the couscous. Thinly slice the steak & serve w/the couscous & lemon wedges as desired.

SPICY CITRUS SKIRT STEAK

Steps:

• Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
• While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze 1 cup of juice from about 6 tangerines into a bowl or rimmed dish large enough to hold the steak after it's grilled. (Set aside the remaining unjuiced halves on a sheet pan.) Add the spent tangerine halves to the juice. Smash the halves with a spoon to release the rind's oils (as if you're muddling a cocktail). To the juice and spent tangerine halves, add the rice vinegar, soy sauce, sambal oelek, ginger and garlic, and season with salt and pepper. Stir to combine.
• When you're ready to grill, add the steak to the sheet pan of unjuiced tangerine halves and lightly coat everything with neutral oil. Season generously with salt. Bring the sheet pan of tangerine halves and steak, sauce, a tightly folded paper towel soaked with oil, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until blackened, 4 to 5 minutes per side.
• As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce. Season to taste with salt, pepper and sambal oelek.

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 CHIPOTLE SPICE RUB

Steps:

• In a small bowl, mash the peppers with their sauce. Mix in the lime juice, cumin, coriander and pepper. Rub all over the steaks and marinate in the refrigerator for 2 hours. Allow steaks to rest out of the refrigerator for 30 minutes before cooking.
• Preheat the broiler. Season the steaks all over with salt. Broil the steaks to desired doneness, about 3 minutes on each side for rare. (Time will depend on strength of broiler.)

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.

BRAZILIAN-STYLE SKIRT STEAK

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).