MARINATED SKIRT STEAK RECIPE | ALLRECIPES
This is an old family recipe we used to make for summer cookouts. I have tried this marinade with other cuts of beef, but found it really works well with skirt steak. Over 40 years later, this is still a favorite. The end result with this marinade is similar to teriyaki but much less sugary.
Provided by larmcc
Categories Meat and Poultry Beef Steaks Skirt Steak Recipes
Total Time 8 hours 25 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine pineapple juice, soy sauce, and ginger in a large bowl. Stir well. Liberally shake garlic over each piece of skirt steak and place into marinade. Ensure that marinade completely covers skirt steak. Refrigerate and allow meat to sit in marinade overnight until ready to cook.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook steak on the preheated grill until steak is firm and only slightly pink in the center, 5 to 10 minutes per side. Transfer to a plate and let rest at least 5 minutes before slicing against the grain.
Nutrition Facts : Calories 238.9 calories, CarbohydrateContent 8.8 g, CholesterolContent 58.7 mg, FatContent 10.8 g, FiberContent 0.6 g, ProteinContent 25.5 g, SaturatedFatContent 4.6 g, SodiumContent 1864.6 mg, SugarContent 4.7 g
SKIRT STEAK WITH CHIMICHURRI SAUCE RECIPE - FOOD.COM
The chimichurri is served & sold at many of the restaurants all over in Miami. It is one of things that caught on - big time. I am one of those people who doesn't like basil so I leave it out of the recipe. Inactive prep time: 2 hours 35 minutes. This recipe courtesy of Emeril Lagasse, 2005. Update 06/26/10 . . . . use less oil - instead of 1 cup bring it down to 1/2 cup and then work from there.
Total Time 28 minutes
Prep Time 10 minutes
Cook Time 18 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots.
- Pulse until well blended but do not puree.
- Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
- Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.).
- If cooking steak another day, refrigerate sauce and return to room temperature before serving.
- Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag.
- Add the remaining chimichurri sauce from the processor.
- Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
- Preheat a grill or oven to 350F - medium heat.
- Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
- Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
- Cook for 6 minutes on the first side.
- Rotate the steak 45 degrees and cook another 6 minutes.
- Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
- Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.
- Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.
Nutrition Facts : Calories 668.1, FatContent 47.1, SaturatedFatContent 10.9, CholesterolContent 117, SodiumContent 1253.8, CarbohydrateContent 5.1, FiberContent 1, SugarContent 0.4, ProteinContent 54.2
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