INSIDE SKIRT STEAK RECIPE RECIPES

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SKIRT STEAK RECIPE | ALTON BROWN | FOOD NETWORK



Skirt Steak Recipe | Alton Brown | Food Network image

Alton Brown's Skirt Steak recipe, from Good Eats on Food Network, marinates a thin cut in soy sauce for maximum flavor. Alton's special tool? A blow dryer!

Provided by Alton Brown

Categories     main-dish

Total Time 1 hours 27 minutes

Prep Time 10 minutes

Cook Time 2 minutes

Yield 8 servings as fajita meat or 4 as main course

Number Of Ingredients 10

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
Special equipment: blow dryer

Steps:

  • Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
  • Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
  • Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

NEXT-LEVEL STEAK SANDWICH RECIPE | JAMIE OLIVER RECIPES



Next-level steak sandwich recipe | Jamie Oliver recipes image

Focusing on awesome, sweet onions seriously takes the joy of a steak sandwich up a notch.

Total Time 50 minutes

Yield 4

Number Of Ingredients 10

400 g flank skirt steak or bavette
2 large onions
20 g unsalted butter
olive oil
70 g dark brown sugar
125 ml red wine vinegar
1 ciabatta loaf
extra virgin olive oil
English mustard optional
1 handful of watercress

Steps:

    1. Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
    2. Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.
    3. Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes.
    4. Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
    5. Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through.
    6. Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking.
    7. Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
    8. Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
    9. Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.

Nutrition Facts : Calories 553 calories, FatContent 22.3 g fat, SaturatedFatContent 7.5 g saturated fat, ProteinContent 31 g protein, CarbohydrateContent 60 g carbohydrate, SugarContent 24.9 g sugar, SodiumContent 1.6 g salt, FiberContent 3.6 g fibre

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