SHREDDED SKIRT STEAK RECIPES

Name: Pressure Cooker Shredded Skirt Steak
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon chili powder; ½ teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon ground black pepper; ¼ teaspoon ground cumin; 2 pounds beef skirt steak; 2 tablespoons extra-virgin olive oil; ¼ cup freshly squeezed orange juice; ¼ cup water; 4 cloves garlic, pressed; 1 orange, zested; 2 tablespoons soy sauce

PRESSURE COOKER SHREDDED SKIRT STEAK - MEALTHY.COM

Pressure Cooker Shredded Skirt Steak - Mealthy.com image

Cooking your meat in the pressure cooker yields some of the softest and quickest results, and this shredded skirt steak is no exception! The subtle yet distinct flavor in this dish comes from using every part of a fresh orange. Start by zesting the orange and then juicing it. The sweet-tart juice tenderizes and flavors the meat while the zest imparts the true orange taste.

Provided by Paola van der Hulst

Total Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cumin
2 pounds beef skirt steak
2 tablespoons extra-virgin olive oil
¼ cup freshly squeezed orange juice
¼ cup water
4 cloves garlic, pressed
1 orange, zested
2 tablespoons soy sauce

Steps:

Mix the chili powder, oregano, salt, pepper, and cumin in a bowl; rub onto the skirt steak. Heat olive oil in your pressure cooker on the Sauté function. Brown the skirt steak in hot oil, about 2 minutes per side; add the orange juice, water, garlic, orange zest, and soy sauce. Lock lid in place and pressure-cook on High for 50 minutes. Allow the pressure to release naturally. Remove the meat to a cutting board to rest for 10 minutes before shedding.

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

Skirt Steak Fajitas Recipe - Ann Chantal Altman | Food & Wine image

Amazing Steak Recipes

Provided by Ann Chantal Altman

Yield 6

Number Of Ingredients 14

Ingredients

1/4 cup dry red wine
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped garlic
2 pounds skirt steak, cut into 4-inch pieces
6 large plum tomatoes, seeded and coarsely chopped
3 jalapeños, seeded and finely chopped
1/2 large white onion, finely chopped
3 tablespoons finely chopped cilantro
3 tablespoons fresh lime juice
Salt and freshly ground pepper
1 Hass avocado, thinly sliced
6 ounces Monterey jack cheese, shredded (1 cup)
1 cup sour cream
Twelve 9-inch flour tortillas, warmed

Steps:

In a medium bowl, mix the red wine and olive oil with 1 tablespoon and 2 teaspoons of the garlic. Add the skirt steak and toss to coat, then let stand for 15 minutes.
Meanwhile, in another bowl, toss the tomatoes with the jalapeños, onion, cilantro, lime juice and the remaining 1 teaspoon of garlic. Season the salsa with salt and pepper.
Light a grill or heat a grill pan. Remove the steak from the marinade; season with salt and pepper. Grill over moderately high heat, turning once, until medium rare, about 4 minutes. Transfer to a cutting board; let stand for 3 minutes.
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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