Churrasco Stewed Skirt Steak With Peppers And Onions Recipes

Steps:

• Put the potatoes in a pot and cover with cold water by about 1 inch; add salt. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain.
• Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add the steak (in batches, if necessary) and cook until medium rare, 1 to 5 minutes per side, depending on the thickness. Transfer to a plate and tent loosely with aluminum foil.
• 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.

Steps:

• Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat.
• Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat.
• Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes.
• Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.

Steps:

• In a rice pot (caldero) or Dutch oven over medium heat, add the oil. Heat up for about 2 minutes, then add the butter, thyme and onions. Cook, continuously folding over the ingredients with a rubber spatula, until the onions become translucent. Add the rice and sauté with the other ingredients for 3 minutes, stirring constantly. Add the wine and fold the ingredients over for an additional 5 minutes. Add 1 cup of chicken stock at a time and continue to cook, folding the ingredients over and over until the liquid has been absorbed. Continue until the last of the chicken stock has been added. The rice will be done to al dente after a total time of 45 minutes. Set aside.
• For the chimichurri: Stir together the oil, vinegar, cilantro, parsley, oregano, salt and pepper in a bowl. Set aside.
• For the habichuelas criollas: In a large pot over medium heat, add the oil and allow to heat up. Add the bell peppers and onions, then add the adobo, chicken base, cumin, garlic, oregano, sazón completo, sazón con achiote, thyme and tomato paste. Gently fold over the ingredients in the pot. Do not allow to stick. Cook, folding the ingredients constantly, 5 minutes. Add the pink beans and their liquid. Lower the heat and simmer for 10 minutes. Set aside.
• For the pico de gallo: In a mixing bowl, add the onions, tomatoes, cilantro and lime juice and gently mix. Add salt and pepper to taste. Set aside.
• For the risotto mamposteao: Salt and pepper both sides of the skirt steak and grill accordingly to desired doneness.
• In a nonstick pan over medium heat, add the oil; allow to heat up. Add 1/4 cup habichuelas criollas and with a rubber spatula move the ingredients around. After 1 minute add 2 1/4 cups of the cooked rice and fold the ingredients with a spatula until mixed. Add the chicken stock and heavy cream. Cook, continuously folding the ingredients over (do not allow to sit), 3 minutes. Add the Parmesan and continue to cook, folding ingredients over until the risotto becomes thick.
• On a plate, place some risotto mamposteao with sliced skirt steak over. Add pico de gallo on top before drizzling chimichurri sauce over the steak. Repeat to make 3 to 5 more plates.

Steps:

• Preheat oven to 375-degrees F.
• In a large bowl or marinating dish whisk together marinade ingredients (chili sauce - ginger); add steaks, turn to coat. Let stand at room temperature for 15 minutes, turning occasionally.
• In an oven-proof skillet (I used my heavy cast iron skillet), heat 1/2 tablespoon of the vegetable oil over medium high heat.
• Scrape marinade off of steaks (reserving it in the bowl) and salt and pepper steaks. Add steaks to skillet and cook until browned (3-5 minutes). Turn steaks and transfer skillet to oven. Roast until cooked to desired doneness (5-10 minutes). Transfer steaks to a cutting board - let rest 10 minutes.
• Meanwhile, in another skillet heat remaining oil (1 tablespoon) over medium high heat. Add onions and bell peppers and cook stirring until crisp-tender (3-5 minutes). Stir in green onions and remaining marinade. Bring to a boil and stir in cilantro.
• Cut steaks in half cross-wise and divide among 4 plates, spooning vegetables over top of steaks.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sprinkle sazon seasoning and black pepper over steaks; rub in lightly with your fingers. Arrange steaks close together, but not overlapping, in a large casserole dish.
• Mix green bell peppers, red bell peppers, onion, and garlic together in a large bowl. Spoon over steaks in the casserole dish. Cover with aluminum foil.
• Bake in the preheated oven until peppers are soft and steaks are cooked through, 1 1/2 to 2 hours.

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.

Steps:

• In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

Steps:

• Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.
• Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
• Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.