MARINATED SKIRT STEAK WITH BLEU CHEESE
Skirt steak marinated in hoison sauce.
Provided by Nesto
Categories Appetizers
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix all the ingredients except the bleu cheese and steak to make the marinade. Put the steak into a 1 gallon ziplock freezer bag. Pour the marinade into the bag with the steak - mix well. Let sit in refrigerator for at least 24 hours. Grill marinated steak - this cut of steak is best cooked medium to medium-rare. When it is almost done, sprinkle the bleu cheese over each steak and let the cheese just melt. Serve with mashed potatoes.
Nutrition Facts : Calories 138 calories, Fat 3.96845 g, Carbohydrate 22.5987455556499 g, Cholesterol 9.0775 mg, Fiber 0.640066655158997 g, Protein 3.22600666666667 g, SaturatedFat 2.22403516666667 g, ServingSize 1 1 Serving (203g), Sodium 577.06753333384 mg, Sugar 21.9586789004909 g, TransFat 0.206016500000001 g
GRILLED PESTO MARINATED SKIRT STEAK WITH BLUE CHEESE FONDUE
Cook's note: You can make this sauce a couple of hours in advance but reheat it very slowly to prevent separation. A number of cheeses can be substituted for the Cambozola; try Brie, Blue cheese or aged English Cheddar. Alternatively, use this sauce as a base for lasagna, tossed with pasta and steamed asparagus, or spooned over grilled steak for a stunning accent.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Soak 15 wooden skewers in cold water for 30 minutes. Heat the grill.
- Thread the meat onto skewers, season with salt and pepper, and coat with the pesto. Grill to desired doneness. You can also cook the meat to medium rare then finish it off in the oven just before the party.
- In a small pan over medium-low heat, cook the butter, thyme, and garlic until the garlic is soft, about 2 minutes. Be careful not to let the garlic brown. Add the cream, raise the heat to medium, and bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer. Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fondue pot set over low heat.
SIMPLE BALSAMIC MARINATED SKIRT STEAK
Skirt steak marinated in balsamic vinegar with rosemary, garlic, and olive oil is broiled, then served with a refreshing Cucumber, String Bean, and Olive Salad and a crisp Grated Potato Pancake.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
Steps:
- Combine balsamic vinegar, olive oil, rosemary, and garlic in a glass or plastic dish, and stir to combine. Add skirt steak, and coat well with marinade. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
- Preheat broiler or grill. Remove steak from marinade, and transfer to a rimmed baking sheet. Season meat generously with salt and pepper on both sides. Place under broiler or on grill, and cook about 3 minutes, turn over, and cook for 3 minutes more for medium rare.
- Transfer to a cutting board to rest for 5 to 10 minutes. Slice thinly across the grain, and serve.
STOUT SKIRT STEAK
Skirt steak marinated in a combination of Guinness stout beer, hot sauce, and brown sugar. This produces a slightly sweet, juicy steak that will make your mouth water!
Provided by Boomdog02
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 8h20m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk beer, olive oil, vinegar, brown sugar, garlic, and hot sauce together in a glass or ceramic bowl until marinade is smooth. Add steak to marinade and turn to coat. Cover the bowl with a lid or plastic wrap and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove steak from marinade and shake off any excess. Discard marinade.
- Cook steak on the preheated grill, turning once, until steak starts to firm and is reddish-pink and juicy in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for 2 to 3 minutes before serving.
Nutrition Facts : Calories 466 calories, Carbohydrate 15.4 g, Cholesterol 71.5 mg, Fat 29.8 g, Fiber 0.1 g, Protein 27.4 g, SaturatedFat 8.7 g, Sodium 166.8 mg, Sugar 9.9 g
CHICAGO-STYLE STEAK WITH BLEU CHEESE BUTTER
My hubby LOVES bleu cheese, so as soon as I saw this in a little booklet about the Midwest, I knew he'd enjoy steak prepared like this! The original recipe called for 1/2 C. A1 Steak sauce for marinating, but since I didn't have any, I made up my own marinade. I offer here the excellent results.
Provided by Debber
Categories Steak
Time 20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Lay steak portions in a marinating container or a zippered plastic bag.
- Splash several dashes of the marinade into the bag; zip the bag shut and smoush the bag to spread the marinade around.
- Allow steaks to marinate for at least 30 minutes (longer is even better).
- At the end of the marinating time: either grill the meat or brown in a large HOT frying pan with 2 T. butter or oil.
- Cook uncovered for four to five minutes; drizzle marinade over meat, flip meat over; continue cooking for another three to four minutes.
- Meanwhile, in a small bowl, mix the butter, cheese and onion; set aside.
- When meat has attained perfection, swirl the pan juices around, remove the meat to a serving platter; drizzle pan juices over the meat.
- Spoon one-fourth of the bleu-butter over each portion; serve immediately.
- SERVE WITH: spinach salad with warm bacon dressing, buttered green beans, and sweet potato slices baked with honey and olive oil!
- p e r f e c t i o n h a s b e e n a c h i e v e d!
Nutrition Facts : Calories 1290.3, Fat 84.3, SaturatedFat 35.6, Cholesterol 474.4, Sodium 426.9, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 124.5
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