GRILLED SKIRT STEAK
Grilled Skirt Steak is juicy, full of bold flavor, and absolutely delicious. Grilling skirt steak brings out the best of this long thin steak that you are going to love.
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 2h10m
Number Of Ingredients 10
Steps:
- In a large ziplock bag add the skirt steak, soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, italian seasoning, pepper, salt, and red pepper flakes. Let marinate for 2 hours or overnight.
- Preheat your grill to high heat. Add the steak to the grill and cook for 3-5 minutes or until it reaches an internal temperature of 145 for medium.
Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Protein 34 g, Fat 29 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1127 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 21 g, ServingSize 1 serving
SKIRT STEAK WITH PEPPERS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a pot and cover with cold water by about 1 inch; add salt. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain.
- Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add the steak (in batches, if necessary) and cook until medium rare, 1 to 5 minutes per side, depending on the thickness. Transfer to a plate and tent loosely with aluminum foil.
- Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon salt; cook, stirring often, until the vegetables are slightly soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes. Stir in the potatoes, parsley and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.
GRILLED SKIRT STEAK WITH STICKY BARBECUE ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- For the sticky barbecue onions: Heat a cast-iron skillet over direct heat. Melt the butter. Add the onions with a pinch of salt and cook until they begin to caramelize, about 5 minutes. Whisk together the ketchup, vinegar, mustard, sugar, cayenne, cumin and paprika in a small bowl (see Cook's Note). Add the sauce to the onions. Season with salt and pepper. Bring to a simmer and cook until the liquid reduces and begins to get sticky, 8 to 10 minutes. Move over indirect heat to keep warm while you cook your steak.
- For the steak: Sprinkle the steak with salt and pepper on both sides and bring to room temperature. Drizzle the steak with the oil and sprinkle with the oregano and paprika on both sides. Place the steak over direct heat and cook until it gets a nice char, 3 to 5 minutes per side for medium-rare.
- Add a splash of oil, a pinch of salt and some pepper to a cutting board. Place the steak on the seasoned oil on the cutting board, flip and rest 5 minutes. Slice the steak against the grain and serve topped with the onions.
- (Alternatively, you can cook the onions over medium-high heat on a stovetop, and the steak in a grill pan or cast-iron skillet over high heat on a stovetop.)
GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
- Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.
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
BROWN SUGAR SKIRT STEAK
A grilled steak can be a treat anytime of the year. Here we take a few pantry staples like brown sugar and pepper to make the rich fruity and herb notes of a cabernet sauvignon sing.
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Number Of Ingredients 6
Steps:
- 1. Preheat a grill to high heat. Mix the brown sugar, 2 tablespoons salt, and 1 tablespoon pepper together in a small bowl. Rub into the steaks and set aside for 15 to 20 minutes.
- 2. Drizzle the onion with olive oil and season with some salt. Grill on each side until soft and darkly charred, about 8 minutes. Set aside.
- 3. Grill the steaks on high heat until crisp, about 2 1/2 minutes per side. Set aside to rest for 5 minutes, and then slice the steaks across the grain. Serve over the grilled onions with a lime wedge.
SKIRT STEAK FAJITAS WITH GRILLED CABBAGE AND SCALLIONS
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
Provided by Josef Centeno
Categories Beef Vegetable Super Bowl Cinco de Mayo Dinner Lunch Steak Tailgating Cabbage Tortillas Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 22
Steps:
- For steak:
- Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.
- DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
- For vegetables and assembly:
- Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10-12 minutes for cabbage and onion. Let vegetables cool slightly.
- Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 tablespoons oil; season with salt and pepper.
- Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5-10 minutes before slicing. Serve steak with vegetables, tortillas, and Dried Chile Salsa.
GRILLED SKIRT STEAK WITH MIXED PEPPERS
Provided by Florence Fabricant
Categories dinner, quick, weekday, main course
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Whisk together tequila, lime, tomato paste, garlic, cumin, 1 tablespoon oil, 1 tablespoon cilantro, salt and cayenne. Cut steak in half, place in marinade, turn to coat, cover and set aside 1 to 1 1/2 hours.
- Heat grill to very hot. Set cooking grates close to fire. Or heat broiler.
- While grill heats, place remaining olive oil in a skillet over medium heat. Add peppers and jalapeños and sauté until peppers are limp and starting to brown. Season with salt and cayenne. Dust with remaining minced cilantro. Set aside.
- Grill or broil steak 3 to 5 minutes on one side, until starting to sear. Brush with marinade, turn and cook 2 to 3 minutes. Remove to a cutting board. Do not overcook.
- Reheat peppers and pile on a platter. Slice steak on bias in inch-wide strips. Arrange on the bed of peppers, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 752 milligrams, Sugar 5 grams, TransFat 1 gram
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