MEXICAN SKIRT 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.

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.

More about "mexican skirt recipes"

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SKIRT STEAK RECIPE | ALTON BROWN | FOOD NETWORK
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!
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 27 minutes
Category main-dish
Cuisine american
  • 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.
See details


CHIPOTLE MEXICAN GRILL BARBACOA BURRITO - TOP SECRET RECIPES
Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."   The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can re-create the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect Chipotle Mexican Grill barbacoa burrito copycat recipe with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours. Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version.  If you prefer chicken burritos, head on over to my clone recipe for Qdoba Grilled Adobo Chicken.  Source: Top Secret Recipes Unlocked by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back
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