Skirt Steak Chili Recipes

CHILI-RUBBED SKIRT STEAK

Chili-Rubbed Skirt Steak image

We like to prepare these steaks in the broiler throughout the winter months, but you can also prepare them any time on an outdoor grill or in a grill pan.

Yield serves 4

Number Of Ingredients 14

Ingredients

2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon light brown sugar
1/2 teaspoon dried oregano
Coarse salt and fresh ground pepper
1 1/4 to 1 1/2 pounds beef skirt steak, cut into 4 pieces
1 1/2 teaspoons olive oil
1/4 cup reduced-fat sour cream
2 tablespoons light mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon chili powder
Coarse salt and fresh ground pepper
2 heads romaine lettuce
1/4 cup chopped scallions

Steps:

Heat the broiler with the rack 4 inches from the heat. In a small bowl, combine the chili powder, coriander, sugar, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Coat the steaks evenly on both sides with the oil, then the spice mixture, patting to help the mixture adhere.
Place the steaks on a rimmed baking sheet or broiler pan. Broil the steaks, without turning, until medium-rare, 5 to 8 minutes, depending on the thickness. Transfer the steaks to a large platter and cover with aluminum foil; let rest for 10 minutes.
Remove foil and divide steaks among 4 serving plates. Drizzle with any accumulated juices from the platter.
In a medium bowl, place the sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper. Whisk to combine. Remove the dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel and refrigerate for another use. Slice the hearts in half lengthwise. Place one half on each plate; top with the dressing. Sprinkle with the scallions and serve.

CHILI-LIME-CUMIN BEEF SKIRT STEAK SKEWERS

Chili-Lime-Cumin Beef Skirt Steak Skewers image

This skirt steak uses a lively marinate of lime juice, garlic, chipotle pepper and cumin. Serve with Red Pepper-Mango Salsa recipe #69592 or Chipotle Cream recipe #69593.

Provided by Charlotte J

Categories Mexican

Time 33m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 beef skirt steak (about l-1 1/2 pounds)
8 small fresh tomatillos, papery skins removed (rinse sticky residue off tomatillos after removing papery skins)
2 large fresh anaheim chilies, seeded,cut into 2 inch pieces
1 medium red onion, cut into 12 wedges
2 tablespoons olive oil
salt and pepper
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped chipotle chile in adobo
2 cloves garlic, minced
1 1/2 teaspoons ground cumin

Steps:

Cut beef steak crosswise into three equal pieces.
Combine marinade ingredients in small bowl.
Place beef and marinade in food-safe plastic bag; turn beef to coat.
Close bag securely and marinate in refrigerator for one hour.
Soak twelve 9-inch bamboo skewers in water for one hour; drain.
Meanwhile, combine tomatillos,Anaheim peppers and onion wedges in medium bowl.
Drizzle with oil; toss to coat.
Set aside.
Alternately thread vegetables evenly onto six skewers.
Remove beef from marinade; discard marinade.
Insert remaining skewers into beef pieces in the same direction as the grain (two skewers apiece).
Place beef on grid over medium, ash-covered coals.
Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
Place vegetable skewers on grid around beef.
Grill uncovered, 6 to 8 minutes or until tender, turning once.
Cut beef between skewers to make individual servings.
Season beef and vegetable skewers with salt and pepper as desired.
Serve with Red Pepper-Mango Salsa or Chipotle Cream.

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