RECIPE FOR SKIRT STEAK RECIPES

SOUTHWESTERN SKIRT STEAK RECIPE | EATINGWELL

Southwestern Skirt Steak Recipe | EatingWell image

This fajita-style steak gets its tantalizing flavor from a delightful mix of citrus, cilantro, cumin and garlic.

Provided by Diabetic Living Magazine

Total Time 1 hours 25 minutes

Number Of Ingredients 8

Ingredients

? cup orange juice
2 tablespoons snipped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
8 ounces beef skirt steak or flank steak

Steps:

In a large resealable plastic bag set in a shallow baking dish, combine orange juice, cilantro, lime juice, cumin, salt, pepper and garlic. Trim fat from steak and discard. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Add steak to orange juice mixture. Seal bag; turn to coat steak. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
Drain steak, discarding marinade. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. For skirt steak, allow 8 to 10 minutes. For flank steak, allow 10 to 12 minutes for medium-rare doneness (145 degrees F) or 12 to 14 minutes for medium doneness (160 degrees F) (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)
To serve, thinly slice steak across the grain.

Nutrition Facts : Calories 196.1 calories, CarbohydrateContent 2.5 g, CholesterolContent 64.6 mg, FatContent 9.4 g, FiberContent 0.1 g, ProteinContent 24.1 g, SaturatedFatContent 3.6 g, SodiumContent 222.5 mg, SugarContent 1.4 g

MARINATED SKIRT STEAK RECIPE | EPICURIOUS

Marinated Skirt Steak Recipe | Epicurious image

In this recipe, a long marinating time allows many powerful ingredients to penetrate the skirt steak: the acid in balsamic vinegar and Worcestershire sauce doesn't just flavor the meat; it also breaks down connective tissues, making the meat tender. Serve this with tabbouleh salad or stewed tomatoes.

Provided by David Walzog

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

3/4 cup balsamic vinegar
1/2 cup corn oil or other neutral oil such as grapeseed or canola
1/4 cup Worcestershire sauce
2 shallots, roughly chopped
2 garlic cloves
1 tablespoon cayenne pepper
1 tablespoon chopped fresh cilantro leaves
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
4 pounds skirt steak, cleaned of all exterior fat and connective tissue

Steps:

Put all ingredients except the steak in a blender and blend until smooth.
Pour the marinade over the skirt steak in a nonreactive pan.
Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
When ready to cook the steaks, prepare your grill for grilling.
Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.

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GRILLED SKIRT STEAK WITH GARLIC AND HERBS RECIPE - NYT COOKING

Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that’s smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that’s what you’ve got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.
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Reviews 5
Total Time 1 hours
Calories 341 per serving

Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

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SKIRT STEAK FAJITAS RECIPE - ANN CHANTAL ALTMAN | FOOD & WINE

Amazing Steak Recipes
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Reviews 5

Thinly slice the steak across the grain and arrange on a platter. Serve with the salsa, avocado slices, shredded cheese, sour cream and warm tortillas.

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SKIRT STEAK WITH PEPPERS RECIPE | FOOD NETWORK KITCHEN ...

From foodnetwork.com
Reviews 4.1
Total Time 30 minutes
Calories 449 per serving

Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon salt; cook, stirring often, until the vegetables are slightly soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes. Stir in the potatoes, parsley and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.

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Skirt steak is definitely not something you hear of too much as being served by itself (nt in a fajita, that is), but now that I've mastered the concept of making it, I love to serve it as the main course for dinner and my husband can't get enough of it. He loves Brazilian steaks, which I had never attempted to tackle until a co-worker of mine told me the secret to great brazilian meat... SEA SALT! Who would've known?!
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Reviews 4.5
Total Time 48 minutes
Calories 371.9 per serving

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This is another recipe found for ZWT Event from Steven Raichlen's "The Barbecue Bible". This is what he states in the intro: Matambre (literally, "hunger killer") refers both to a cut of meat and to the series of dishes that are made from it. The cut, which doesn’t exist in North America, is a large, 1/2-inch-thick rectangular muscle from the chest of the cow. Tough but flavorful, matambre is always served well done: the prolonged cooking helps break down the tough meat fibers. The simplest version of matambre-the one served as an appetizer at estancias (ranches) and steak houses in Argentina-consists of the flat piece of the meat sprinkled with spices, grilled, and cut into 1-inch squares to be served on toothpicks. To re-create it in North America, I like to use skirt steak. Skirt steak is a smaller cut than matambre, but the thinness and muscle structure are similar. Skirt steak is more tender, however, so you don’t need to cook it as long. NOTE: Need to allow at least 4 hours to marinade but overnight is best.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 410.9 per serving

Serves 6 as an appetizer or 4 as a main dish.

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SKIRT STEAK FAJITAS RECIPE - ANN CHANTAL ALTMAN | FOOD & WINE

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For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.
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Total Time 40 minutes
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