Skirt Steak Food
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.
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
SUCCULENT SKIRT STEAK
Skirt steak is a delicious cut of beef, but it has to be cooked over intense heat. Marinate the meat for 12-24 hours, then sear it over firey hot coals for an intense flavor and mouth-watering taste. The charred slices of steak goodness will have you coming back for more!
Provided by BearsFanJeff
Categories Steak
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut skirt steak into three equally-sized portions. Place in a freezer bag or non-reactive bowl.
- Wisk together remaining ingredients. Pour over steak.
- Marinate in the refrigerator for 12-24 hours.
- To grill: Pile coals on one side of the grill so that the top of the pile touches the grill grate. You want the skirt steak to be right on top of the blazing red-hot coals. (In fact, some people actually skip the grate and cook directly on the coals after blowing the ash off.).
- Sear the steaks, about 2 minutes on each side.
- Allow the steak to rest about ten minutes before slicing.
- Slice the steak into 1/2 to 1 inch-thick slices, cutting against the grain.
- Serve and enjoy.
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