15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER
Skirt steak, a super flavorful and quick-cooking cut of beef, is the star of this 15-minute dinner. Topped with 2-ingredient pesto butter and served with grilled asparagus, this is a recipe that you should have in your back pocket for when guests come over on a busy weeknight, and you want to make a meal that will impress.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
- Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
- Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
- Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.
BEER-MARINATED GRILLED SKIRT STEAK
Provided by Marcela Valladolid
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
- Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.
GRILLED BEEF SKIRT STEAK WITH ONION MARINADE
This is one of those recipes that will make you look like an incredible cook for very little effort.
Provided by Greg Denton
Categories cookbooks Steak Beef Grill Summer Onion Dinner Wheat/Gluten-Free Sugar Conscious Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Make the onion marinade:
- Combine the onion, garlic, 1/4 cup of the oil, and water in a blender; blend until smooth. Put the skirt steak in a large resealable plastic bag or baking dish and pour in the onion mixture, coating both sides. Cover or wrap the meat well so the onion scent does not permeate your refrigerator; chill for at least 4 hours and up to 24 hours.
- To make the skirt steak:
- Prepare a grill to medium-high heat.
- Remove the steak from the marinade and season both sides with the kosher salt and pepper. Transfer the meat to the grill and let cook until one side is well seared, 3 minutes. Flip and cook for 2 minutes more, for rare to medium-rare. At this point, remove the steak from the grill and let rest for 2 minutes to allow the carryover heat to give it a more even doneness. Finally, return the steak to the grill and cook for 1 minute more per side (this guarantees this thin cut of steak will be served hot). (Add another minute of cooking on the second side for medium doneness.) Remove the skirt steak from the grill and let rest 1 to 2 minutes before slicing and serving.
- Cut each steak with the grain into three sections. Turn each piece to slice against the grain at a 45-degree angle. Slice into 1/4-inch pieces on a slight bias against the grain. You should get about 5 slices per cut piece, about 15 slices total. Transfer the meat to a warmed plate. Garnish with the remaining 1 tablespoon oil and smoked sea salt and serve with the chimichurri.
GRILLED SKIRT STEAK WITH GARLIC AND HERBS
Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, steaks and chops, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
- Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
- Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram
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
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
MARINATED GRILLED SKIRT STEAK
A little sweet, a little savory with a little kick, this marinade takes grilled flank steak to the next level.
Provided by FrackFamily5 CACT
Categories Skirt Steak
Time 8h17m
Yield 4
Number Of Ingredients 5
Steps:
- Mix mango nectar, soy sauce, garlic, and hot sauce in a bowl. Add steak and marinate for 8 hours, or overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill steaks until they are beginning to firm and are hot and slightly pink in the center, 4 to 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove from grill, cover, and allow to rest for 2 minutes. Cut steak across the grain and serve.
Nutrition Facts : Calories 169.6 calories, Carbohydrate 17 g, Cholesterol 25.2 mg, Fat 4.7 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 1.9 g, Sodium 1018 mg, Sugar 13.7 g
GRILLED SKIRT STEAK
Make and share this Grilled Skirt Steak recipe from Food.com.
Provided by iris5555
Categories Steak
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut each steak in half crosswise.
- Put in a large resealable plastic bag.
- Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks.
- Seal bag and refrigerate at least 5 hours and up to overnight.
- Prepare a gas or charcoal grill for medium-high heat.
- Drain meat and discard marinade.
- Mix salt and cumin and rub into meat.
- Spray onions lightly with vegetable oil spray and set, with steaks, on a cleaned and oiled cooking grate. Don't cover.
- For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 inches thick; add 1 more minute per side if more than 1/2 inches thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.
- After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing.
- With a sharp knife at a slight diagonal, cut across grain into thin strips.
- Serve meat and onions with tortillas, lime wedges, and hot sauce.
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MARINATED GRILL SKIRT STEAK - IMMACULATE BITES
From africanbites.com
5/5 (13)Total Time 30 minsCategory MainCalories 103 per serving
- Combine all the all together in a zip top bag, or Large shallow dish, add skirt steak, coat well and marinate for at least an hour or refrigerated until ready to cook. If you feel it is going to take more than an hour refrigerate.
- Brush and oil the grill grate. Place skirt steaks on the hot grate and grill for 3-5 minutes per side for medium rare to medium, depending on preference- turning as needed with tongs.
BEST MARINADE FOR GRILLING SKIRT STEAK - RECIPE GIRL
From recipegirl.com
Reviews 28Servings 4Cuisine AmericanCategory Sauces
- Mix all marinade ingredients in a large zip bag. Smash the ingredients around to mix them together. Add the steak and marinate for 3 to 12 hours (zipped up tight and kept in refrigerated).
- 15 minutes before grilling, remove the steak from the refrigerator and let it sit at room temperature. Preheat your grill to medium. Remove the steak from the marinade and grill 5 to 8 minutes per side (depending on how well-done you like your steak). Remove from the grill and let rest on a cutting board for at least 5 minutes before slicing. Slice against the grain. Serve and eat!
GRILLED MARINATED SKIRT STEAK - TIPBUZZ
From tipbuzz.com
Cuisine AmericanTotal Time 45 minsCategory Dinner, Main CourseCalories 456 per serving
- Trim the fat: Prepare your steak by trimming off the fat. Also, peel off any remaining membrane from the surface of the meat.
- Make the marinade: In a resealable plastic bag, add garlic, lime juice, soy sauce, olive oil, Worcestershire sauce, ginger, Italian seasoning, green onions, and optional red flakes and herbs.
- Place the steak in the bag, close the bag and shake to coat the meat evenly from all sides. Let it marinate for at least 30-60 minutes at room temperature. (Marinate the steak in the refrigerator if not cooking within 1 hour)
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