Brazilian Style Skirt Steak Recipes
BRAZILIAN-STYLE SKIRT STEAK
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?!
Provided by Krystal-Belle
Categories Steak
Time 48m
Yield 6 ounce steak, 2 serving(s)
Number Of Ingredients 2
Steps:
- Coat both sides of the steak in sea salt or kosher salt, either would be fine.
- Pan-sear both sides of the steak, about 2-3 minutes on each side over medium-high heat.
- Remove from pan and completely wrap steak in foil.
- Grill or bake at 350 for about 30-40 minutes for a well done steak.
- I usually serve this with a sea-salted potato (cover potato in sea salt, wrap in foil, bake for 1 hour on 350 degrees).
Nutrition Facts : Calories 371.9, Fat 18.7, SaturatedFat 7.1, Cholesterol 147.4, Sodium 152, Protein 47.8
BRAZILIAN FLANK STEAK WITH FRESH CHIMICHURRI AND FRIED YUCCA
Steps:
- Marinate the steak with the Worcestershire sauce, pepper and coarse salt.
- Heat a grill or grill pan. Grill the steak to desired doneness. Rest the steak and keep warm for serving.
- In a food processor, combine the cilantro, parsley, olive oil, cumin, lemon juice, a splash of the rice vinegar and some kosher salt. Pulse until just smooth, but still a little bit chunky.
- Preheat a deep fryer to 350 degrees F.
- In a bowl, combine the salt, sugar and chili powder. Fry the yucca until crisped, then drain and toss in the spice mixture.
- Slice the steak, top with the chimichurri and serve with the fried yucca.
GRILLED LATIN-STYLE SKIRT STEAK
If you're looking for a great steak dinner without breaking the bank, try marinating an inexpensive cut of meat. This marinade imparts a vibrant flavor with a distinctly Latin influence. Serve grilled onions and peppers alongside the steak.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- To a large re-sealable bag, add 4 smashed garlic cloves, fresh oregano, salt, pepper, extra-virgin olive oil, lime juice, and sugar.
- Add skirt steak, seal the bag and move the steak around, making sure it is submerged in the mixture.
- Place the bag in a large glass bowl to store in the refrigerator for a few hours or overnight.
- When the steak has finished marinating, remove it from the plastic bag and place it on a hot grill pan.
- Cook about 4 minutes on each side.
ENTRANA (ARGENTINEAN SKIRT STEAK)
This is part of a traditional Argentinean Asado (BBQ). It couldn't be easier to make this skirt steak. This is an extremely tasty and juicy cut of beef. Often, the fatty membrane is removed to make the meat more tender, but go ahead and leave it on - your steak will be more juicy as it acts like a shield to keep the juices in while cooking. Serve with a simple salad of lettuce, tomato, and onions dressed with a light vinaigrette and with chimichurri (my favorite is recipe #381098).
Provided by threeovens
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Rub skirt steak lightly, on both sides, with sea salt; let sit on counter about 20 minutes; alternatively, rub with chimichurri.
- Meanwhile, prepare grill for indirect cooking.
- Cook to an internal temperature of 120 degrees F; meat should be golden and slightly crunchy (if the membrane was left on).
- Let rest, then slice against the grain.
Nutrition Facts : Calories 186, Fat 9.3, SaturatedFat 3.6, Cholesterol 73.7, Sodium 76, Protein 23.9
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