SKIRT STEAK WITH GREMOLATA
Serve seared steak with a lively lemon, parsley and garlic condiment.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Smash the garlic, sprinkle with 3/4 teaspoon salt and work into a coarse paste using the side of a large knife. Transfer to a small bowl and stir in the parsley, olive oil, lemon zest and juice, and pepper flakes.
- Heat a large skillet over medium-high heat. Lightly rub the steak on both sides with oil and sprinkle generously with salt and pepper. Put the steaks in the skillet and cook, turning once, until well browned on the outside and medium-rare on the inside, 2 to 3 minutes per side. Transfer the steak to a cutting board and let it rest for 5 minutes.
- Thinly slice the steaks against the grain and divide among 4 plates. Top with the gremolata and serve with rice or potatoes.
FLANK STEAK WITH ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the lower third and top of the oven; preheat the broiler. Toss the carrots, parsnips, turnip, olive oil, chopped rosemary, 1/2 teaspoon salt and a generous amount of pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes.
- Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a resealable plastic bag. Add the bourbon, brown sugar, mustard and garlic; tear the rosemary sprig in half and add to the bag. Seal and vigorously massage the ingredients into the meat for 5 minutes to tenderize. Transfer the steak to a foil-lined baking sheet, discarding the marinade. Season with salt and pepper.
- Leaving the vegetables in the oven, broil the steak until a thermometer inserted sideways into the center registers 125 degrees F to 130 degrees F for medium rare, 4 to 6 minutes per side. Transfer to a cutting board to rest, 5 minutes. Move the vegetables to the top oven rack and broil, stirring occasionally, until lightly charred, 6 to 8 minutes.
- Slice the meat and serve with the vegetables. Top with parsley and serve with mustard.
Nutrition Facts : Calories 420, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 538 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 33 grams, Sugar 13 grams
MARINATED SKIRT STEAK WITH PAN-ROASTED VEGETABLES
Knock their socks off with this juicy Marinated Skirt Steak with Pan-Roasted Vegetables. Our video will take you through the recipe step by easy step.
Provided by My Food and Family
Categories Beef
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Reserve 2 Tbsp. dressing. Mix remaining dressing with barbecue sauce and Sriracha sauce. Pour half over meat in shallow dish; turn to evenly coat all pieces. Refrigerate 15 min.
- Meanwhile, cook cauliflower, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 5 min or until crisp-tender, stirring occasionally. Spoon into large bowl. Add kale and reserved dressing; toss lightly.
- Remove meat from marinade; discard marinade. Add meat to skillet; cook 4 to 5 min. or each side or until medium doneness. Transfer to cutting board; tent with foil. Let stand 5 min.
- Cut meat across the grain into thin slices. Serve with vegetables and remaining dressing mixture.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
GRILLED SKIRT STEAK WITH ROASTED POTATOES
Steak and potatoes, perfectly seasoned, grilled, and baked to perfection in about 30 minutes. This recipe was made in a Panasonic CIO.
Provided by Elizabeth
Categories Trusted Brands: Recipes and Tips Panasonic
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
- Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
- Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
- Preheat oven to High on the "Grill" setting.
- Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
- Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.5 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 4 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 1450.3 mg, Sugar 5.6 g
SHEET-PAN SKIRT STEAK WITH BALSAMIC VINAIGRETTE, BROCCOLINI, AND WHITE BEANS
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
Provided by Rhoda Boone
Categories Bean Broil Kid-Friendly Dinner Steak Broccoli Healthy Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Sheet-Pan Dinner Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
- Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 Tbsp. oil, 1 Tbsp. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette.
- Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.
- Do Ahead
- Vinaigrette can be made up to 3 days ahead.
SPICED SKIRT STEAK WITH WHOLE ROASTED PLANTAINS
Arrachera, the cut of meat that is usually translated as "skirt steak," is very popular for grilling in Latin America, and also in the United States among butchers - because they know the difference between the inside and the outside skirt. The arrachera is the outside skirt, and it's thicker, much more flavorful and usually more tender than the inside, a flatter and fibrous cut. (The names refer to which part lies deeper inside the animal.) The chef Eric Werner serves this at Hartwood, in Tulum, Mexico, where all the cooking is done over wood; if you have a grill, this steak will benefit from it. Cook it over high heat, but just for long enough to sear the outside. The plantains are absurdly simple to make but have an especially lovely texture from being roasted in their skins. Think of them together as steak and potatoes, and serve with a salad to make a fast weeknight dinner.
Provided by Julia Moskin
Categories dinner, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim steak of any fat and membrane. Mix salt and pimiento Tabasco and rub lightly into steaks. (This can be done up to 4 hours ahead.)
- Heat a grill or place a heavy skillet over high heat. Heat oven to 450 degrees and place another large cast-iron skillet inside. When oven is hot, place plantains, skin on, in the oven skillet. Roast for 15 to 20 minutes, until the skins split at the seams and the natural sugars caramelize on the skin.
- Place steak on grill or in the skillet on top of the stove. Sear, turning a few times, until crisp outside and rare to medium-rare inside (8 to 10 minutes).
- Remove steak from pan, tent with foil and let rest 3 to 4 minutes, turning a few times to allow juices to absorb evenly through the meat. To serve, cut each steak in half crosswise, then cut each half in thick slices against the grain. Divide slices between four plates and add a whole plantain to each, opening seams with a sharp knife to expose the flesh. Drizzle each plantain lightly with honey, then grate a dusting of cinnamon on top.
STEAK & ROAST VEGETABLES WITH SUNDRIED TOMATO DRESSING
Get your 5-a-day the easy way with this vegetable and vitamin C packed dish
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/fan 180C/gas 6. Place the potatoes and peppers in a roasting tray, drizzle over 1 tbsp oil, then roast for 20 mins or until the edges are charred. Add the beans and garlic, stir, then cook for another 10 mins.
- Meanwhile, mix together the sundried tomatoes, lemon juice and ½ tbsp olive oil.
- Heat the rest of the oil, season the steaks, then pan-fry for 2 mins on one side. Turn over and cook for 1-2 mins for rare or medium.
- Season well. Serve the steak with the roasted vegetables and the dressing spooned over.
- For the fruit salad: Cube the flesh of the mango, papaya and pineapple. Place in a bowl, then add peeled and sliced kiwi fruit and the pulp from the passion fruit. Combine the lime juice, sugar, finely chopped mint and a small knob of grated root ginger. Stir into the fruit and serve.
Nutrition Facts : Calories 906 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 118 grams carbohydrates, Sugar 85 grams sugar, Fiber 21 grams fiber, Protein 45 grams protein, Sodium 1.4 milligram of sodium
People also searched
More about "skirt steak with roasted root vegetables food"
SKIRT STEAK WITH ROASTED VEGETABLES - SIDECHEF
From sidechef.com
4/5 (3)合計時間 25 分料理 Americanカロリー 149 (1 人分)
- Place Baby Potato (1 pound) and Baby Red Radish (4 bunch) in a cast iron skillet. Add Olive Oil (1 tablespoon) and Salt and Pepper (to taste).
- Roast for 20 minutes or until easily pierced with a fork. After 15 minutes, add Asparagus (1 bunch).
ROASTED ROOT VEGETABLES RECIPE - FOOD NETWORK …
From foodnetwork.com
著者 Food Network Kitchen難易度 Easy
SHEET PAN FLANK/SKIRT STEAK WITH ROASTED VEGGIES
From butteraddictgonepaleo.com
SKIRT STEAK RECIPE WITH PAPRIKA BUTTER - FOOD & WINE
From foodandwine.com
SKIRT STEAK RECIPES
From allrecipes.com
HOW TO COOK SKIRT STEAK - SIMPLY RECIPES
From simplyrecipes.com
SKIRT STEAK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY SKIRT STEAK RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
20+ BEST SKIRT STEAK RECIPES - FOOD NETWORK
From foodnetwork.com
PERFECT ROASTED BROCCOLI - THE NEW YORK TIMES
From nytimes.com
SKIRT STEAK WITH ROASTED ROOT VEGETABLES | PUNCHFORK
From punchfork.com
STEAK WITH ROASTED VEGGIES - THE WHOLE COOK
From thewholecook.com
SKIRT STEAK & ROASTED VEGETABLES RECIPE
From blog.narrativefood.com
STEAK WITH ROASTED VEGETABLES RECIPES - STEVEHACKS
From stevehacks.com
SKIRT STEAK WITH ROASTED ROOT VEGETABLES (FOOD NETWORK ...
From recipeofhealth.com
SKIRT STEAK WITH ROASTED ROOT VEGETABLES - FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love