ASIAN-FLAVORED SKIRT STEAK
Soy, ginger, and garlic makes the marinade for this steak distinctly flavorful.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Peel half the ginger; finely grate to make 1 tablespoon. Thinly slice remaining half. Scatter half grated and sliced ginger, garlic, brown sugar, cinnamon, and cinnamon sticks, if using, in a nonreactive baking dish. Cut steak against grain into three 6-inch pieces; place in dish. Scatter with remaining dry ingredients. Pour sherry, soy sauce, and olive oil over the steak. Marinate, turning meat several times, for 30 minutes, or refrigerate several hours.
- Heat broiler. Season steak with salt and pepper; transfer to broiler pan. Broil until brown and just charred, about 4 minutes. Turn; broil about 3 minutes for medium rare. Transfer to cutting board. Let rest 5 minutes. Cut into thin strips. Top with cilantro, if using; serve.
CONTEST-WINNING GRILLED ASIAN FLANK STEAK
This recipe is a tender, lighter variation of the marinated ginger-sake flank steak my mother used to make. It has a wonderful flavor and aroma. - Shawn Solley, Morgantown, West Virginia.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchange
ASIAN SKIRT STEAK
This is a great and very easy to make skirt steak that you just have to marinad, throw on the grill, and then reduce the marinade to use as a dipping sauce. Tons of flavor. Makes sure the grill is very hot, because cooking time is not very long and you want some color on the steak.
Provided by rmarcus9
Categories Meat
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- mix together all ingredients (except steak) in a bowl.
- Place steak in a plastic bag and add the marinade and refrigerate for half hour to and hour.
- Heat the grill to screaming hot and add the steak (reserve the marinade). depending on thickness, grill for about 3 minutes on the first side, and 2 and a half on the second.
- Set the steak aside and let cool for 10 minutes.
- Pour the remaining marinade into a small sauce pan. Bring mixture up to a boil and let simmer for just a couple of minutes.
- slice the steak and serve with the dipping sauce.
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ASIAN MARINATED SKIRT STEAK - NO RECIPE REQUIRED
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3.8/5 (23)Category Date NightCuisine AmericanTotal Time 35 mins
- While I love traditional steak house cuts of beef…New York Strip, Filet, Ribeye, simply treated and perfectly cooked, I also love making “lesser” cuts of meat, bathed in sweet and tangy marinades, that are packed with all kinds of additional flavors. That’s exactly the type of recipe, I show you here with an Asian Marinated Skirt Steak. Skirt, is cut of steak, not nearly as tender as some of the aforementioned cuts, but when treated and cut right, it has a great texture, and frankly the natural beef flavor is even better than some of the more traditional cuts. It also makes a great steak for marinating. Here, I use some Asian themed ingredients, like soy sauce and Hoisin to give the steak another layer of flavor, and when cooked, a really nice charred crust. It’s one of my all time favorite steak recipes. Hope you enjoy it as much as I do! Recipe Overview and Keys to Success To make the best Asian Marinated Skirt Steak, just follow these few simple steps:
- The measurements for the marinade don’t matter a whole lot. Just make sure you use enough to coat the whole steak (which is why I use a plastic bag) and don’t add any salt, which will dry out the steak. I like to marinate mine for 8 – 24 hours. While there’s not salt in the marinade itself, you still need to salt and pepper the steak right before you cook it When cooking the steak, marinades like this one, that have a good amount of sugar, tend to char pretty quickly, so where I would generally use an insanely hot pan (one that’s smoking slightly), tone the heat down, and just get it “normal” hot While I like just about all my steaks cooked med-rare, this one I take up to medium. I actually like the texture of skirt steak better when cooked medium; less done tends to be a bit chewy Finally, to ensure the steak it tender, identify which way the grain of the meat is running (it should be obvious) and when eating cut the steak against the grain. That shortens, very long meat fibers, that
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