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.
BALSAMIC MARINATED SKIRT STEAK
For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
- Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
GARLIC-BALSAMIC SKIRT STEAK
I came up with this marinade from ingredients I already had in the house. Marinating meat is a great way to pack in a lot of flavor without adding too many additional calories. Be sure to cut skirt steak against the grain for tender slices. Since it's a fairly fatty cut, I served this with some simple roasted carrots to keep the meal light and summery.
Provided by Diet It Up
Categories Steak
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine garlic, Worcestershire, balsamic, soy, honey and cayenne in a small bowl.
- Whisk in the olive oil.
- Transfer marinade and steak to a ziplock bag.
- Let the meat marinate in the fridge for at least one hour or up to overnight.
- Take the steak out of the fridge 30 minutes before cooking so it can come to room temperature.
- Grill 3-4 minutes on each side for medium rare.
- Let meat rest for at least 5 minutes before slicing across the grain.
Nutrition Facts : Calories 370.7, Fat 21, SaturatedFat 6, Cholesterol 83.6, Sodium 601.2, Carbohydrate 4.7, Fiber 0.2, Sugar 2.8, Protein 38.8
BALSAMIC SKIRT STEAK WITH POLENTA AND ROASTED TOMATOES
This meal is proof that less can be more. Pan-cooked steak, a single-ingredient sauce, and simple sides add up to nothing less than an Italian feast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.
- Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).
- Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).
- Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.
Nutrition Facts : Calories 658 g, Fat 35 g, Fiber 3 g, Protein 41 g
SIMPLE BALSAMIC MARINATED SKIRT STEAK
Skirt steak marinated in balsamic vinegar with rosemary, garlic, and olive oil is broiled, then served with a refreshing Cucumber, String Bean, and Olive Salad and a crisp Grated Potato Pancake.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
Steps:
- Combine balsamic vinegar, olive oil, rosemary, and garlic in a glass or plastic dish, and stir to combine. Add skirt steak, and coat well with marinade. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
- Preheat broiler or grill. Remove steak from marinade, and transfer to a rimmed baking sheet. Season meat generously with salt and pepper on both sides. Place under broiler or on grill, and cook about 3 minutes, turn over, and cook for 3 minutes more for medium rare.
- Transfer to a cutting board to rest for 5 to 10 minutes. Slice thinly across the grain, and serve.
BALSAMIC MARINATED SKIRT STEAK
Make and share this Balsamic Marinated Skirt Steak recipe from Food.com.
Provided by LMillerRN
Categories Steak
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine balsamic vinegar, olive oil, rosemary, and garlic in dish, and stir to combine.
- Add skirt steak and coat well with marinade. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
- Preheat broiler or grill.
- Remove steak from marinade and transfer to a rimmed baking sheet.
- Season meat generously with salt and pepper on both sides.
- Place under broiler or on grill and cook about 3 minutes, turn over, and cook for 3 minutes more for medium rare.
- Transfer to a cutting board to rest for 5-10 minutes. Slice thinly across the grain, serve.
Nutrition Facts : Calories 471.2, Fat 30.6, SaturatedFat 8, Cholesterol 100.3, Sodium 131.6, Carbohydrate 0.7, Fiber 0.1, Protein 45.7
More about "balsamic skirt steak recipes"
BALSAMIC AND SOY MARINATED SKIRT STEAKS WITH CHARRED …
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3.5/5 (2)Total Time 1 hr 20 mins
- Stir together balsamic vinegar, soy sauce, and a pinch of salt in a large bowl. Add steak, and turn to ensure steak is evenly coated in marinade. Cover and refrigerate at least 2 hours or up to 8 hours.
- Preheat a grill to medium-high (400°F to 450°F), or heat a grill pan over medium-high. Toss together bell peppers, onion slices, olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a medium bowl. Place bell pepper mixture on oiled grates, and grill, uncovered, turning occasionally, until charred and softened, 10 to 12 minutes. Immediately return mixture to bowl, and toss with cilantro, chives, lemon juice, and garlic. Cover with plastic wrap, and let steam 15 minutes.
- Remove steak from marinade; discard marinade. Wipe excess marinade off steak. Place steak on oiled grates, and grill, uncovered, turning occasionally, until lightly charred on both sides and medium-rare, 10 to 15 minutes. Transfer to a cutting board; let rest 15 minutes.
- Thinly slice steak against the grain; season with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Serve steak with charred pepper mixture and grilled ciabatta.
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