SWEET AND SPICY SKIRT STEAK WITH MANGO SALSA
Grill skirt steak coated with a brown sugar-chipotle rub and serve it with a mango-habanero salsa.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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 SKIRT STEAK WITH GARLIC AND HERBS
Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, steaks and chops, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
- Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
- Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram
SKIRT STEAK WITH SPICY COCONUT DRESSING
This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Provided by Carla Lalli Music
Categories Dinner Steak Salad Chile Pepper Ginger Coconut Lime Juice Avocado Lettuce Cilantro Beef Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Kid-Friendly Small Plates Quick & Easy Quick and Healthy
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine chile, garlic, ginger, coconut cream, and lime juice. Season with salt and stir to combine. Stir in coconut and taste dressing: It should be fairly tangy, spicy, and salty to balance the mild iceberg. Dressing may seize up and seem very thick, but it will loosen up when tossed with the salad.
- Season steak on both sides with salt.
- Place a 10- or 12-inch skillet, preferably cast-iron, over medium-high heat. Add oil and when it shimmers, place steaks carefully into pan and cook, undisturbed, until browned on underside, 2-3 minutes. Turn and cook until browned on second side and medium-rare, about 2 minutes longer. Transfer steaks to a platter and let rest 5-10 minutes before cutting against the grain into 1/4-inch slices.
- Add lettuce and cilantro to bowl with dressing and toss to coat. Taste the lettuce and add more salt and/or lime juice if needed. Add avocado and toss gently to distribute. Serve steak and salad with lime wedges for squeezing over.
CITRUS STEAK MARINADE
This a great steak marinade that has citrus and spice flavoring. The sugar will burn quickly on the grill so be mindful of the time the steak is on the grill.
Provided by Alan
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk pineapple juice, orange juice, sugar, steak sauce, Worcestershire sauce, and ginger together in a bowl until evenly combined.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 55.3 g, Fat 0.5 g, Fiber 0.9 g, Protein 1.6 g, Sodium 316.2 mg, Sugar 43.5 g
SPICY CITRUS SKIRT STEAK
You don't need a meat thermometer to grill a great skirt steak: When cooked over high heat, the inside will be medium rare once the steak is bronzed on the outside. For seasoning, counter the cut's big buttery flavor with something salty, spicy or fresh. In this recipe, the grilled steak rests in a tart sauce of tangerine, soy sauce, ginger and vinegar that is reminiscent of ponzu, with hints of citrusy bitterness similar to the dried tangerine peel used in Sichuan and Hunan cooking. Here, that bittersweet edge comes from charring the fruit and peel. Serve with rice or a grilled green vegetable like Chinese broccoli or asparagus.
Provided by Ali Slagle
Categories dinner, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
SPICY SKIRT STEAK
Provided by Bob Sloan
Categories Marinate Lime Steak Bell Pepper Fall Tailgating Grill/Barbecue Cilantro
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- At home
- One hour before packing, mix together the olive oil, lime juice, garlic, cumin, and coriander. Place the steaks in a resealable freezer bag and pour in the marinade, making sure the steaks are completely coated. Refrigerate.
- At the tailgate
- Prepare coals for a hot fire. When the coals are ready, transfer the skirt steaks directly from the marinade to the grill and cook for 8 to 9 minutes, turning once, for medium-rare, 9 to 10 minutes for medium. Transfer the steaks to a cutting board and let them rest for 5 minutes. While the steaks are resting, transfer the sliced onion, pepper, and cilantro to a medium serving bowl. Place the limes, cut side down, on the grill until they brown slightly, about 4 minutes. Set aside. Cut the steaks into 1/2-inch strips, then add them to the bowl with the onion mixture. Season with the hot sauce and salt, then squeeze the grilled limes over everything. Toss together and serve.
STEAK FAJITAS (CITRUS GARLIC CHILE MARINATED SKIRT STEAK)
This recipe pairs skirt steak (a flavorful, yet less tender cut of beef) with citrus, garlic and chile- all piled into a soft flour tortilla. The garnishes are up to you: We like pico de gallo and sour cream, but also try grilled onions and bell peppers. An easy and low-calorie Tex-Mex favorite from Ladies Home Journal Test Kitchen.
Provided by BecR2400
Categories Steak
Time 23m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make marinade:.
- Combine all marinade ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.
- Meanwhile, heat grill. Remove steak from refrigerator and stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until instant-read thermometer inserted in center of steak reaches 135 degrees F for medium-rare.
- Transfer to cutting board and slice. Divide and fill warm tortillas with steak, pico de gallo and sour cream, if desired.
- Makes 6 servings.
- NOTE: Time does not include marinaing time.
Nutrition Facts : Calories 415.2, Fat 17.6, SaturatedFat 6, Cholesterol 89.2, Sodium 501.4, Carbohydrate 18.4, Fiber 1.1, Sugar 2, Protein 43.2
CITRUS SIRLOIN STEAK
The mild citrus flavor of Carol Towey's marinade offers a nice change of pace from usual steak seasonings. "It's easy to prepare the steak the night before, then throw it on the grill before dinner," says the Pasadena, California cook.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a skillet, cook the lemon and orange wedges in oil over medium heat for 10-15 minutes, stirring often. Add garlic; cook and stir 1-2 minutes longer. Place steak in a shallow glass baking dish; pierce meat every inch with a fork. Pour citrus mixture over meat; turn to coat. Cover and refrigerate overnight, turning three or four times., Drain and discard marinade. On a covered grill over medium-hot heat, cook steak for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
SKIRT STEAK STIR-FRY
Using skirt steak instead of beef round strips ensures a moist, flavorful meal. Yummy and quick. Serve with your favorite rice.
Provided by JackieOhNo
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- If there's time, place steak in freezer for 10-20 minutes to make slicing easier. Holding knife at 45-degree angle, thinly slice steak. Toss steak with 1 t. soy sauce in small bowl and let stand 10-20 minutes (while preparing vegetables).
- Heat large wok or skillet over high heat 30 seconds. Add oil and swirl to coat surface. Heat just until oil starts to smoke. Add scallion, ginger, and garlic and heat until fragrant, about 20 seconds. Add beef and stir-fry until lightly browned, about 1 minute. Add pepper and peas and stir-fry just until pepper wilts, about 20 seconds. Stir in corn, remaining 2 t. soy sauce, and the oyster sauce. Cook and stir just until meat is cooked through, about 1 minute. Serve at once with rice.
Nutrition Facts : Calories 332.6, Fat 18.5, SaturatedFat 5.3, Cholesterol 67.4, Sodium 840.4, Carbohydrate 7.5, Fiber 1.9, Sugar 3.1, Protein 33.1
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- 1. Place the garlic, jalapeño and cilantro in a food processor or blender and process until it forms a paste. Transfer the mixture to a bowl and whisk in the lime juice, orange juice, vinegar and olive oil. Season with salt and pepper to taste.
- 2. Place the steak in a large dish and cover with the marinade. Cover with plastic wrap and let the dish marinate in the refrigerator for an hour.
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