Grilled Peri Peri Skirt Steak Recipes

15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER

Steps:

• Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
• Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
• Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
• Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.

GRILLED SKIRT STEAK HASH WITH ROASTED RED PEPPER HOLLANDAISE

Steps:

• For the dry rub: Combine the black pepper, brown sugar, salt, ancho chile powder, granulated garlic, instant espresso powder, ground oregano, onion powder and dry mustard powder in a small bowl and stir to combine thoroughly.
• Toss the asparagus with the olive oil, salt, and pepper.
• Press the dry rub into the steak and rub liberally on both sides. Preheat an oiled grill to medium-high heat. Cook the steak on one side until seared, about 8 minutes, then flip over. Add the asparagus to the grill. Cook the asparagus and steak until the asparagus is tender, about 10 minutes, and the steak reaches an internal temperature of 135 degrees F. Tent the steak with foil and let rest for 10 minutes. Slice thinly against the grain.
• For the hash: Heat a 12 inch cast iron skillet (or heavy, large pan) to medium heat. Add 1/4 cup olive oil, then add the diced potatoes. Season with salt and pepper and let the potatoes cook on all sides. When the potatoes are about 3/4 of the way done and just starting to brown on all sides, add the onion and green and red bell peppers. Cook until the vegetables are cooked and caramelized, 5 to 7 minutes. Stir in the garlic and saute for another 30 seconds. Taste for seasoning.
• To serve: Cut the asparagus into 1-inch pieces and toss with the potato mixture. Plate the hash with the sliced steak on top, drizzle with the roasted red pepper hollandaise and garnish with the chopped scallions and sliced avocado. Dust with smoked paprika if desired.
• Over a stovetop gas flame, or under a broiler, char the red peppers on all sides. Place the peppers in a bowl and cover tightly with plastic wrap. Let rest 10 minutes. Remove the plastic wrap and peel or rub the skin off each pepper. Discard the stems and seeds from the peppers.
• Add the egg yolks, lemon juice, salt, paprika and cayenne to a blender. Blend the yolk mixture at medium speed until it lightens in color, about 25 seconds. Lower the speed and slowly begin to drizzle in the melted butter. Add in the charred peppers and blend until the mixture is smooth and homogenous. Season with more salt, cayenne pepper, or lemon juice if desired.

GRILLED TEQUILA-GARLIC-LIME FLANK STEAK

Steps:

• Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, black pepper and cumin in a resealable gallon-size plastic bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator and let marinate at room temperature another 30 to 45 minutes.
• Preheat a grill to medium high. Remove the steak from the marinade. Put the marinade in a small saucepan and bring to a boil, then strain and reserve.
• Place the steak on the grill. Cook for 4 minutes, turn 180 degrees and cook for 3 more minutes (to create crosshatch grill marks). Flip and finish cooking for 3 to 6 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, loosely covered with foil, for 5 minutes.
• Slice the steak against the grain and serve immediately with the reserved marinade.

GRILLED SKIRT STEAKS WITH HAWAIIAN-STYLE TERIYAKI GLAZE AND GRILLED BROCCOLI

Steps:

• Preheat a 2-burner cast-iron grill or two grill pans over medium-high heat for about 3 minutes.
• Drizzle the grapeseed oil over the steaks and sprinkle with salt. Place the steaks on the grill, seasoned-side down, and cook for 4 to 5 minutes per side, or to the desired doneness.
• Place the broccoli spears on the grill next to the steaks and cook for 4 minutes per side. Brush the steaks with some teriyaki glaze just before taking them off the grill. Let the steaks rest for about 8 minutes before slicing.
• Arrange the sliced steak and grilled broccoli on a serving platter and finish with additional teriyaki glaze. Sprinkle with toasted sesame seeds and garnish with several sprigs of cilantro.
• Combine the pineapple juice, soy sauce, scallions, brown sugar, ginger, garlic and sesame oil in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook until thick, about 20 minutes.