GRILLED SKIRT STEAK WITH RED WINE CHIMICHURRI
This easy (yet impressive) summer recipe is packed with Latin flavor. Make the sauce ahead of time and you can serve your guests in 15 minutes!
Categories summer recipe grilled meats grill beef skirt steak barbecue latin chimichurri south american parsley cilantro olive oil jalapeno
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- In a blender, blend first 8 ingredients plus 2 tablespoons water. Season with salt.
- Heat grill to high. Season steaks with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare and 6 for medium. Let rest for 10 minutes, then serve with sauce.
Nutrition Facts : Calories 504 calories
FLAT IRON STEAK WITH RED WINE SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
- Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
- Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
MISO-GLAZED SKIRT STEAK
This succulent grilled skirt steak recipe would be perfect for your summer cookout.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 48m
Yield 4
Number Of Ingredients 7
Steps:
- Combine vinegar, miso paste, brown sugar, cayenne pepper, and garlic in a small bowl. Stir until smooth.
- Spread miso mixture generously on both sides of skirt steaks. Sprinkle with black pepper. Allow to rest at room temperature for about 30 minutes.
- Prepare a charcoal grill for medium-high heat. Place steak on the grill and cook without moving for about 2 minutes. Turn steaks 180 degrees to create cross-hatch grill marks, and cook another 2 minutes. Flip steaks and continue cooking until medium-rare to medium on the inside, and shiny on the outside, about 4 more minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Allow to rest for 5 minutes.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 7.1 g, Cholesterol 37.4 mg, Fat 7.4 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 2.9 g, Sodium 363.2 mg, Sugar 3.9 g
HONEY SOY SKIRT STEAK RECIPE
Honey Soy Skirt Steak Recipe - This honey, soy, garlic, and ginger marinade is delicious with ribeye, flank or skirt steak! Skirt steak cooks quickly, making it perfect for a weeknight, or weekend favorite!
Provided by Robyn Stone | Add a Pinch
Categories Main Course
Time 11m
Number Of Ingredients 10
Steps:
- Place the skirt steak into a 13x9 baking dish or into a thick zip top bag.
- Combine 1 teaspoon of the olive oil, soy sauce (or coconut aminos), honey, red wine vinegar, crushed pepper flakes, ginger, half of the kosher salt, and half of the green onions in a small bowl or a measuring cup and then pour over the skirt steak. Cover the skirt steak with plastic wrap (or seal the bag) and refrigerate for 1 hour.
- Drizzle the remaining teaspoon of olive oil onto a grill pan set over medium high heat. Remove steak from the marinade. Add the skirt steak to the skillet and cook for 3 minutes. Then, turn the steak over and cook for another 3 minutes. Remove from the skillet and slice the steak into 1-inch pieces. Top the steak with the remaining green onions and season with the remaining kosher salt and serve.
Nutrition Facts : Calories 230 kcal, Carbohydrate 4 g, Protein 23 g, Fat 15 g, Sodium 775 mg, Sugar 4 g, ServingSize 1 serving
CHIMICHURRI STEAK
Recipe video above. An essential part of Argentinian cuisine, Chimichurri Sauce is steadily growing in popularly throughout the rest of the world - with good reason! It's fresh, zingy with a bit of a bite, and pairs so perfectly with a simple grilled steak. It's also fantastic with fish, chicken and pork!
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 10
Steps:
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
- Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
- Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
- Take steak out of the fridge 30 minutes prior to cooking.
- Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.
- Sprinkle each side of steak generously with salt and pepper.
- Add steak and cook to your liking.
- Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).
- Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
- Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.
Nutrition Facts : ServingSize 183 g, Calories 491 kcal, Carbohydrate 2 g, Protein 38 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 105 mg, Sodium 393 mg, Fiber 1 g
BEEF IN RED WINE WITH MELTING ONIONS
Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
- Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
- Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
- After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.
Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
STEAK WITH RED WINE GLAZED CARROTS, PARSNIPS & MUSHROOMS
Th one skillet steak dinner here is seared only 4 to 5 minutes on each side and then removed from the pan to rest while we cook our veggies. Once they're ready, slice the meat against the grain (you know how!) and return it to the pan for just 2 minutes to heat through and coat with sauce.
Provided by Jamie Geller
Categories Dinner, Lunch, Main
Time 43m
Yield 4
Number Of Ingredients 10
Steps:
- 1. Heat evoo in a 12-inch skillet over medium-high heat. Add steak and sear until nicely browned, about 4 to 5 minutes on each side. Remove and let rest. 2. Add parsnips and carrots and sauté 6 to 8 minutes or until slightly browned and beginning to soften. Add mushrooms and sauté 2 minutes. Add stock and wine and bring to a boil. 3. Reduce to a simmer and cook 8 to 10 minutes or until vegetables are tender and sauce is reduced and thickened. Stir in parsley and season to taste with salt and pepper. 4. Thinly slice steak against the grain and return to pan for 2 to 3 minutes or until heated through and coated in sauce. Divide between 4 shallow bowls.
Nutrition Facts :
SKIRT STEAK WITH MUSHROOMS AND RED WINE SAUCE
I really enjoy making skirt steak, because it is pretty hard to screw up! It really takes no time to cook, and it is so succulent. This recipe features mushrooms, which are a real favorite of mine, and red wine, which is another favorite!
Provided by JackieOhNo
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Soak dried mushrooms in hot water 15 minutes. Drain mushrooms, reserving liquid. Rinse mushrooms thoroughly. Strain soaking liquid through coffee filter or paper towel.
- Meanwhile, let steaks warm at room temperature 10-15 minutes.
- Heat oil in heavy skillet over medium heat. Add steaks and saute, turning once, about 8 minutes for medium-rare. Remove to serving platter and cover loosely.
- Pour off all but thin layer of fat from skillet. Heat over medium heat. Add shallots and cook, stirring constantly, just until wilted, about 30 seconds. Stir in both dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring constantly, until lightly browned, about 3 minutes. Pour in wine and mushroom-soaking liquid. Boil until liquid is reduced by half. Stir in cream and any meat juices on plates. Taste and adjust seasonings. Spoon sauce over steaks and serve hot.
Nutrition Facts : Calories 150.3, Fat 12.5, SaturatedFat 4.3, Cholesterol 20.6, Sodium 300.2, Carbohydrate 3.8, Fiber 0.3, Sugar 0.7, Protein 1.4
GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE
Steps:
- In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
- Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.
STEAK WITH BURGUNDY MUSHROOM SAUCE
I am in love with heavy, ingredient-rich steak sauces. Marlboro Man, on the other hand, believes a good steak should stand on its own.
Categories meat
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden. Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. Don't be afraid to splash in a little more wine if needed.Fry a steak in a separate skillet till medium rare.Spoon mushrooms sauce over the top.
RED WINE MARINATED SKIRT STEAK
Grilled Skirt Steak is a delicious cut of beef that cooks up quickly and marinates perfectly in a savory wine sauce. It is great for weeknight meals, or your next Taco Night.
Provided by Mary Cressler | Vindulge
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Combine all marinade ingredients together in a large gallon size Ziploc bag and mix together. Add the meat, seal the bag and place in a large baking dish or bowl (this is in case your bag isn't properly sealed. It protects in case of any possible liquid leaking out). Place in refrigerator from 30-60 minutes.
- Preheat grill for indirect cooking.
- Remove the meat from the marinade and pat dry. Allow the meat to come to room temp. Coat the meat with dry rub.
- Place meat on the grill over direct heat for roughly three minutes. Then flip and place over direct heat for two minutes. If your instant read thermometer is showing the steak still in the rare range and you want to cook more, place on indirect side and close the lid for no more than three more minutes. It cooks quickly. We like ours served rare, or roughly 120 degrees (F) internal temperature.
- Let rest for 10 minutes to let juices settle and then slice against the grain or chop depending on how you will serve.
FLANK STEAK WITH GARLIC WINE SAUCE
Great on a cold winter day, and a real heart warmer. For best results, the meat should be quite rare.
Provided by Warner Beatty
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap. Bake at 400 degrees F (200 degrees C) for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside.
- Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.
- Pour off the fat in the skillet, and add the scallions and red wine. Bring to a boil, and whisk in the garlic puree. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 tablespoons of butter until it is incorporated into the wine sauce.
- Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.
Nutrition Facts : Calories 458 calories, Carbohydrate 7.3 g, Cholesterol 100.3 mg, Fat 25.7 g, Fiber 0.7 g, Protein 37.4 g, SaturatedFat 13.2 g, Sodium 179.9 mg, Sugar 0.7 g
SKIRT STEAK WITH RED WINE SAUCE
Make and share this Skirt Steak With Red Wine Sauce recipe from Food.com.
Provided by DrGaellon
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring steaks up to room temperature before beginning. Sprinkle steaks on both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat until shimmering and wisps of smoke are beginning to rise. Lay steaks in skillet. Cook 3-4 minutes on each side. Remove to a warm plate and tent with foil.
- Drain fat from skillet, leaving any browned bits in the pan. Turn off the heat and let the pan cool for about 60 seconds. Turn the heat to medium, and add the wine, thyme, bay leaf, sugar and Worcestershire sauce. Bring to a boil, scraping the browned bits up ftom the bottom of the pan with a wooden spoon. Reduce by 50%, about 3 minutes.
- Turn off the heat, remove the bay leaf and thyme, and add the butter slowly. Whisk gently until all the butter is incorporated. Add salt and pepper if needed.
- Slice steak thinly, across the grain. Serve with sauce.
SKIRT STEAK WITH RED-WINE SAUCE
Categories Beef Quick & Easy Dinner Steak Red Wine Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Pat steak dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a platter.
- Pour off fat from skillet, then add wine, thyme, bay leaf, sugar, and Worcestershire sauce and bring to a boil, scraping up brown bits. Continue to boil until reduced by half, about 3 minutes. Add any meat juices on platter, then remove from heat and discard bay leaf and thyme. Stir in butter and salt and pepper to taste and serve with steaks.
SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE CARD
Cook skirt steak perfectly every time with this easy skirt steak recipe. Top with delicious, homemade chimichurri sauce and enjoy! Happy cooking!
Provided by Sachi
Categories Main Dish
Time 22m
Yield 4
Number Of Ingredients 11
Steps:
- In a mixing bowl, mix together chimichurri sauce ingredients.
- Pat the steaks dry with paper towels and rub both sides with salt and pepper. Work in batches of 2 steaks at a time, instead of crowding the steaks into a pan. Heat a large cast-iron skillet over medium high heat. Sear steaks in hot skillet for 2-3 minutes, then flip and cook another 2-3 minutes. If the steaks are thin sear for 2 minutes per side. If the steaks are thicker, sear for 3 minutes per side. Let rest on a cutting board for 3-5 minutes.
- Slice steaks against the grain. Plate and serve with chimichurri sauce on the side.
Nutrition Facts : ServingSize 1 steak, Calories 374 calories, Sugar 0.3 g, Sodium 483.7 mg, Fat 24.7 g, SaturatedFat 7.7 g, TransFat 0.5 g, Carbohydrate 1.9 g, Fiber 0.7 g, Protein 37.3 g, Cholesterol 85.5 mg
STEAK WITH RED WINE MUSHROOM SAUCE
Provided by Calvin Harris
Categories Mushroom Valentine's Day Dinner Steak Red Wine Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tablespoon cold water. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.
SKIRT STEAK WITH RED WINE SAUCE AND CHEESE
Time P1DT21m
Yield 2
Number Of Ingredients 15
Steps:
- In a bowl, combine all the ingredients for the marinade.Pour the marinade into a resealable plastic zip bag and add the steak.Seal the bag and marinate in the fridge for 24 hours.Pre-heat the BBQ.Oil the BBQ grill grates.Cook the steak on high for 3 to 4 minutes per side.Once off the grill, add the slices of cheese on the steak and let rest for 3 minutes.Garnish with the shallot, basil, sea salt, and pink peppercorn.Source: Max l'Affamé
PAN-SEARED STEAKS WITH RED WINE PAN SAUCE RECIPE
Pan-seared steak is an easy and elegant meal when you take the time to put together a quick pan sauce while the meat rests.
Provided by J. Kenji López-Alt
Categories Entree Condiments and Sauces Mains
Time 22m
Yield 4
Number Of Ingredients 17
Steps:
- Season steaks generously on all surfaces with kosher salt and black pepper. Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan, and cook without moving until deep golden-brown crust develops on first side, three to four minutes. Flip steaks over.
- Add butter, thyme sprigs, and shallots to pan. Turn heat down to medium-high. Continue to cook, occasionally basting steaks by tilting pan towards you and spooning hot fat over surface of steaks. If steaks start to become too dark, turn lower heat. Continue to cook until instant-read thermometer inserted in to center of steak registers 125°F for medium-rare (between three and seven minutes, depending on how powerful your range is). Remove steaks from pan, place on rack set in rimmed baking sheet, pour fat, shallots, and thyme from pan over steaks, tent loosely with aluminum foil, and allow to rest for until center of steak cools to 120°F (about ten minutes). Meanwhile, make pan sauce if desired. This Recipe Appears In The Food Lab: The Importance of Resting Meat Just Add Water: How to Make a Pan Sauce, and How to Fix a Broken One
Nutrition Facts : Calories 596 kcal, Carbohydrate 3 g, Cholesterol 172 mg, Fiber 1 g, Protein 50 g, SaturatedFat 16 g, Sodium 594 mg, Sugar 1 g, Fat 42 g, ServingSize 4, UnsaturatedFat 0 g
SKIRT STEAK WITH MUSHROOMS AND SHALLOTS
The classic combination of steak and mushrooms (think beef Stroganoff) comes together quickly in this simple weeknight meal. Serve with roasted potatoes, an arugula salad, and crusty bread to mop up the sauce.
Provided by Tasha DeSerio
Categories Main Course
Yield 4
Number Of Ingredients 9
Steps:
- Pat the steaks dry and season with salt and pepper. In a heavy-duty 12-inch skillet (preferably cast iron), heat 2 Tbs. of the olive oil over high heat until shimmering hot. Cook the steaks in a single layer, flipping with tongs halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 130°F for medium rare, 5 to 7 minutes total (if necessary, lower the heat to medium high to finish cooking the thicker pieces). Transfer to a plate and let rest, loosely covered with foil, while making the sauce.
- Heat 2 Tbs. of the olive oil in the skillet over medium-high heat until shimmering hot. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally with a wooden spatula, until golden-brown, 6 to 8 minutes. Transfer to a bowl and keep warm.
- Lower the heat to medium, add the remaining 1 Tbs. olive oil, the shallot, and thyme and cook, stirring, until the shallot is slightly browned, about 1 minute. Add the wine and cook, stirring and scraping the bottom of the pan to dissolve any browned bits, until the liquid has almost evaporated, about 1 minute. Add the chicken broth. Raise the heat to high and boil, adding any juice that has accumulated from the steak and mushrooms, until the sauce is reduced to about 1/3 cup, about 7 minutes.
- Remove the pan from the heat and whisk in the butter. Stir in the mushrooms and season the sauce to taste with salt and pepper.
- Thinly slice the steaks diagonally across the grain, if you like, and serve topped with the mushroom sauce.
Nutrition Facts : ServingSize 4, Calories 480 kcal, Fat 310 kcal, SaturatedFat 11 g, TransFat 35 g, Carbohydrate 6 g, Fiber 1 g, Protein 34 g, Cholesterol 105 mg, Sodium 400 mg, UnsaturatedFat 22.5 g
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5/5 (397)Category Skirt SteakServings 10Total Time 30 mins
- Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
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- Preheat oven to 400°. Place tomato in a small glass baking dish. Drizzle with 1 Tbsp. oil and scatter thyme sprigs over. Season with salt and pepper. Roast, stirring occasionally, until tomato is completely soft, about 30 minutes. Scatter bread cubes over tomato. Roast until bread is light golden and crisp, about 10 minutes longer. Let cool slightly; discard thyme sprigs.
- Meanwhile, char bell pepper directly over a gas flame or under broiler, turning occasionally with tongs, until blackened all over. Transfer to a large bowl; cover with plastic wrap and let stand for 15 minutes. Peel, stem, and core bell pepper.
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Cuisine CaribbeanCategory EntreeServings 6Total Time 2 hrs
- Place beef in 3-quart saucepan; add enough water to cover beef by 1 inch. Stir in remaining steak ingredients. Heat to boiling over medium-high heat. Reduce heat to low. Cover; simmer 50 to 60 minutes or until beef is tender enough to shred. Remove beef from liquid; discard liquid. Cool beef 15 minutes or until easy to handle. To shred beef, using 2 forks, pull beef apart along the grain of the meat.*
- In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is transparent. Reduce heat to medium. Stir in wine; cook 30 to 60 seconds, stirring constantly, until slightly reduced.
- Stir in all remaining sauce ingredients except bell pepper and parsley. Cook uncovered about 7 minutes or until slightly thickened. Stir in shredded beef and bell pepper. Cover; cook 5 to 8 minutes longer, stirring occasionally, until bell pepper is crisp-tender and beef is thoroughly heated. Sprinkle with parsley before serving.
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- Salt and Pepper both sides of skirt steak. Preheat grill to high heat. Cook meat for 3-5 minutes on each side flipping once. For medium rare steak remove when internal temperature is 125°F to 130°F. Let rest for 5-10 minutes before slicing
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- Cut skirt steak into pieces about 4" long and place in a resealable container. Add 1 tablespoon of the olive oil, plus the salt and pepper. Coat steak all over and let marinate in the refrigerator 30 minutes or up to 8 hours.
- Remove steak from the refrigerator and bring to room temperature (about 15-20 minutes).Heat a large saute pan (or a grill pan) over high heat for about 1 minute. Add remaining 2 tablespoons olive oil, heat and swirl to coat.
- Lower heat to medium. Add shallots and garlic to the pan and saute for about 30 seconds or until fragrant. Be careful not to burn the garlic. Add wine to deglaze the pan, scraping up any bits of steak on the bottom of pan and cooking until wine is about 2/3rds evaporated.
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- Whisk vinegar, Worcestershire sauce, ketchup, oil, hot sauce, mustard, honey, and 1 Tbsp. water in a medium bowl to combine; season with salt.
- Prepare a grill for medium-high heat; oil grate. Season steak generously with kosher salt and pepper. Grill, turning every 1–2 minutes and moving closer to or farther away from heat as needed to build even color, until nicely charred and an instant-read thermometer inserted into the thickest part of steak registers 125°(juices pooling on top of meat is a fairly good indicator that meat has reached medium-rare), 7–9 minutes. Transfer steaks to a cutting board and let rest 5–10 minutes before slicing against the grain.
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