Grilled Skirt Steak Barley Salad And Creamy Mustard Vinaigrette Recipes

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GRILLED STEAK WITH BARLEY SALAD

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Grilled Steak With Barley Salad image

Steps:

  • Preheat a grill to high. Pierce the steak in a few spots with a fork and season with salt and pepper. Mix the Worcestershire sauce and 1 tablespoon olive oil in a large bowl; add the steak and turn to coat. Grill the steak until marked on both sides and a thermometer inserted sideways into the center registers 125 degrees F, about 7 minutes per side. Transfer to a cutting board and let rest 5 to 10 minutes.
  • Meanwhile, cook the barley as the label directs, then remove from the heat. Stir in the carrots, celery, spinach, mushrooms and scallions; cover and set aside.
  • Whisk the lemon zest and juice, the mustard and the remaining 2 tablespoons olive oil in a bowl. Add the barley mixture and toss. Season with salt and pepper.
  • Thinly slice the steak against the grain and season with salt and pepper. Divide among plates and serve with the barley salad.
  • Per serving: Calories 436; Fat 17 g (Saturated 4 g); Cholesterol 58 mg; Sodium 358 mg; Carbohydrate 37 g; Fiber 6 g; Protein 36 g

Nutrition Facts : Calories 436 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 58 milligrams, Sodium 358 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 36 grams

1 1 1/4-to-1 1/2-pound boneless sirloin steak
Kosher salt and freshly ground pepper
1 tablespoon Worcestershire sauce
3 tablespoons extra-virgin olive oil
1 cup quick-cooking barley
2 small carrots, sliced
2 stalks celery, halved lengthwise and sliced
2 cups baby spinach
3 ounces button mushrooms, stems removed, caps thinly sliced (about 1 cup)
4 scallions, thinly sliced
1 teaspoon finely grated lemon zest, plus the juice of 1 lemon
2 teaspoons whole-grain or dijon mustard

GRILLED SKIRT-STEAK SALAD

Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h5m

Yield Serves 4 to 6

Number Of Ingredients 11



Grilled Skirt-Steak Salad image

Steps:

  • Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
  • Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
  • Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
  • In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

12 ounces skirt steak, cut into 4 even pieces
Kosher salt and freshly ground pepper
2 ears corn, shucked
1 large red onion, cut into 1/3-inch-thick rounds
Extra-virgin olive oil, for brushing
Vegetable oil, for grill
Basic Vinaigrette
1 head romaine, chopped
1 orange or yellow bell pepper, stem removed, seeded and chopped
1 cup cherry tomatoes, halved
3 ounces feta, crumbled (2/3 cup)

MARINATED GRILLED SKIRT STEAK

This is served in Colombian restaurants as part of their "Mountain Platter" or Bandeja Paisa. It is served with rice and beans, fried pork rinds (chicharone), fried sweet plantains, a slice of avocado, corn cake and a fried egg on top.

Provided by threeovens

Categories     Steak

Time 1h15m

Yield 4 portions, 4-6 serving(s)

Number Of Ingredients 6



Marinated Grilled Skirt Steak image

Steps:

  • Sprinkle steaks with lime juice then season with salt and pepper to taste.
  • Combine beer, garlic and olive oil; pour over steaks and marinate a minimum of one hour.
  • Heat outdoor grill or indoor grill pan over high heat until hot.
  • Grill steaks 5 to 7 minutes, in total, for medium rare, up to 10 minutes, for well done.
  • Steaks can be cut into serving size pieces before or after cooking.

Nutrition Facts : Calories 544.5, Fat 29.6, SaturatedFat 9.1, Cholesterol 133.7, Sodium 176.6, Carbohydrate 2.9, Fiber 0.1, Sugar 0.2, Protein 61.1

2 lbs skirt steaks
2 tablespoons fresh lime juice (2 limes)
salt & freshly ground black pepper
1/2 cup beer
5 garlic cloves, minced
2 tablespoons olive oil

CREAMY MUSTARD VINAIGRETTE

Make and share this Creamy Mustard Vinaigrette recipe from Food.com.

Provided by Nyteglori

Categories     Salad Dressings

Time 2m

Yield 4 serving(s)

Number Of Ingredients 6



Creamy Mustard Vinaigrette image

Steps:

  • Whisk shallots, mustard, and vinegar together and season with salt and pepper.
  • Mix well and slowly incorporate sour cream. Whisking constantly. Add paprika, mix and correct seasonings if desired. Thin with vinegar if desired.
  • Serve over salad.

Nutrition Facts : Calories 50.4, Fat 3.9, SaturatedFat 2.3, Cholesterol 11.8, Sodium 98.3, Carbohydrate 2.6, Fiber 0.3, Sugar 0.1, Protein 1.4

1 shallot, finely chopped
2 tablespoons Dijon mustard
1 tablespoon white vinegar
1/2 cup low-fat sour cream
1 pinch paprika
salt and pepper

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