Sauteed Skirt Steak Recipes

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SKIRT STEAK WITH RED-WINE SAUCE



Skirt Steak with Red-Wine Sauce image

Categories     Beef     Quick & Easy     Dinner     Steak     Red Wine     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 lb skirt steak, cut into 4 pieces
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
3/4 cup dry red wine
4 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
2 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Pat steak dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a platter.
  • Pour off fat from skillet, then add wine, thyme, bay leaf, sugar, and Worcestershire sauce and bring to a boil, scraping up brown bits. Continue to boil until reduced by half, about 3 minutes. Add any meat juices on platter, then remove from heat and discard bay leaf and thyme. Stir in butter and salt and pepper to taste and serve with steaks.

SKIRT STEAK WITH CILANTRO GARLIC SAUCE



Skirt Steak with Cilantro Garlic Sauce image

Categories     Blender     Beef     Garlic     Herb     Low Carb     Quick & Easy     Low/No Sugar     Steak     Spice     Healthy     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

For sauce
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne
For steak
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pound skirt steak, cut crosswise into 3- to 4-inch pieces

Steps:

  • Make sauce:
  • Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
  • Grill steak:
  • Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.
  • Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.

SAUTEED SKIRT STEAK WITH BRAISED SCALLIONS



Sauteed Skirt Steak with Braised Scallions image

Categories     Beef     Onion     Braise     Sauté     Quick & Easy     Lime     Steak     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 1/4 pounds skirt steak, cut into 4 pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter
3/4 cup water
1 pound scallions (3 or 4 bunches), trimmed to 7 inches long
1 tablespoon fresh lime juice, or to taste
Garnish: lime wedges

Steps:

  • Put oven rack in middle position and preheat oven to 200°F.
  • Pat steaks dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer steaks to a plate and keep warm in oven.
  • Discard fat from skillet, then add water and bring to a boil, scraping up brown bits from bottom of skillet. Add scallions and remaining tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tightly covered, over moderate heat until scallions are tender, 5 to 7 minutes. Transfer scallions with tongs to a platter and put steaks on top.
  • Pour any steak juices accumulated on plate into juices in skillet and boil until slightly thickened. Add lime juice and pour sauce over steaks and scallions.

SAUTEED SKIRT STEAK



Sauteed Skirt Steak image

Categories     Beef     Sauté     Quick & Easy     Steak     Gourmet

Yield Makes 8 servings

Number Of Ingredients 3

3 lb skirt steak, cut into 8 pieces
1 1/2 tablespoons Worcestershire sauce
1 tablespoon oil

Steps:

  • Preheat oven to 450°F.
  • Brush steak with Worcestershire and marinate 15 minutes.
  • Sauté steaks:
  • Lightly pat steaks dry and season well with salt. Heat 1/2 tablespoon of oil in each of 2 (12-inch) nonstick or heavy skillets over moderately high heat until hot but not smoking, then sauté steaks in batches, without crowding, 3 minutes on each side for medium-rare. Transfer steaks to a platter and let stand, loosely covered, 5 minutes.

SAUTEED SKIRT STEAK IN SPICY TOMATO SAUCE



Sauteed Skirt Steak in Spicy Tomato Sauce image

Categories     Pepper     Tomato     Sauté     Quick & Easy     Steak     Gourmet

Number Of Ingredients 5

1 small onion
a 14- to 15-ounce can whole tomatoes in purée
1 fresh serrano or jalapeño chile
3/4 pound skirt steak
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 250°F.
  • Halve onion and thinly slice. Drain tomatoes, reserving purée, and finely chop. Wearing protective gloves, seed chile if desired for a milder sauce and finely chop. Cut steak crosswise into 4 pieces. Pat steak dry and season with salt.
  • Heat a dry 12-inch heavy skillet over moderately high heat until hot and add oil. Sauté steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven.
  • To skillet add onions with tomatoes, reserved purée, chile, and salt to taste and simmer, stirring occasionally, until sauce is thickened slightly and onion is crisp-tender, about 5 minutes. Stir in any juices that have accumulated on baking dish from steak. Serve steak with sauce. Serves 2.

QUICK SAUTEED SKIRT STEAK



Quick Sauteed Skirt Steak image

Make and share this Quick Sauteed Skirt Steak recipe from Food.com.

Provided by LorenLou

Categories     Steak

Time 30m

Yield 8 serving(s)

Number Of Ingredients 4

3 lbs skirt steaks, cut into 8 pieces
1 1/2 tablespoons Worcestershire sauce
1 -2 tablespoon canola oil
salt

Steps:

  • Brush the steak with the Worcestershire, and marinate in a pyrex dish for about 15 minutes.
  • You can leave on the counter or refrigerate.
  • Lightly pat the steaks dry with paper towels, and season well with the salt.
  • Heat half of the oil in a nonstick or heavy skillet, over medium-high heat until hot.
  • Saute half the steaks (or less so as not to crowd), about 3 minutes on each side (for medium-rare).
  • Cook in batches, with additional oil, until all the steaks are done.
  • Transfer to platter, loosely cover with foil, and let stand about 5 minutes before serving.

Nutrition Facts : Calories 366.1, Fat 18.8, SaturatedFat 6.2, Cholesterol 100.3, Sodium 162.1, Carbohydrate 0.6, Sugar 0.3, Protein 45.5

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