Pacific Island Skirt Steaks Recipes

PACIFIC ISLAND SKIRT STEAKS

Steps:

• Make the marinade: in a bowl, whisk all the marinade ingredients together.
• Cut each skirt steak into 8-10 inch pieces.
• Place the steaks in a large zip-lock plastic bag and pour in marinade.
• Press the air out of the bag and seal tightly; refrigerate for 1 hour, turning occasionally.
• Remove steaks from the bag and discard the marinade.
• Pat the steaks dry with paper towels; let steaks stand at room temperature for 20-30 minutes.
• Lightly brush or spray both sides of the steaks with oil and season with pepper to taste.
• Grill over Direct High heat until cooked to desired doneness, 4-6 minutes for medium-rare, turning once.
• Remove from grill and let rest 2-3 minutes; slice thinly; serve warm.

PACIFIC ISLAND - BAKED PAPAYA DESSERT

Steps:

• Preheat oven to 375°F
• Place the papayas, cut side up, in a shallow baking dish.
• Sprinkle with the sugar and add the water.
• Bake uncovered in the middle of the oven for 1½ hours, or until the papayas are tender but still keep their shape.
• Every half hour, pull out the oven rack and baste the papayas with the liquid from the dish.
• For the last 5 minutes of baking raise the heat to 400°F and bake until the syrup gets thick and becomes the color of caramel.
• Turn off the heat and pour the coconut milk into the center of the papayas.
• Leave the papayas in the oven until the milk gets warm, about 5 minutes.
• Serve immediately, or refrigerate and serve cold, they are good either way.

SKIRT STEAK SALTIMBOCCA

Steps:

• Preheat the oven to 350 degrees F.
• Cut the steak into 3 1/2 to 4-ounce pieces. Pound each steak out evenly to about 25 percent of its original thickness. Season them with pepper. On top of each steak place a slice of provolone, some sage leaves, and 2 slices prosciutto. Roll them up into a pinwheel (log) and secure with toothpicks.
• Heat the oil in a skillet over medium-high heat and sauté the pinwheels until they are brown on both sides. Place them in the oven and roast until they are medium rare, about 7-9 minutes. Let the steaks rest for 5 minutes before carving them into bite-sized wheels.
• Put the skillet back on medium-high heat. Add the remaining sage leaves and cook until they are crispy. Drain them on paper towels; use them to garnish steak.