MICHAEL SYMON'S GRILLED SKIRT STEAK RECIPE - (4.1/5)
Provided by á-25089
Number Of Ingredients 8
Steps:
- Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable plastic bag and pour the marinade into it. Marinate for a minimum of 2 hours and preferably overnight in the fridge. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of the marinade from the steak and drizzle it with olive oil. Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.
MICHAEL SYMON'S GRILLED FLANK STEAK WITH BACON ROSEMARY CORN
Make and share this Michael Symon's Grilled Flank Steak With Bacon Rosemary Corn recipe from Food.com.
Provided by Kerena
Categories Steak
Time 40m
Yield 6 meals, 6 serving(s)
Number Of Ingredients 11
Steps:
- Season steak with salt, pepper and olive oil, then add to grill. Cook for 5 minutes per side, until meat reaches internal 130 degrees. Remove steak from grill and allow to rest.
- Crisp bacon in saute pan with 1 tablespoon of olive oil. Next add sliced mushrooms, then corn. Add rosemary and chile flake. Deglaze pan with water. Add vinegar and olive oil. Slice steak against the grain and top with corn to serve.
Nutrition Facts : Calories 459, Fat 30.7, SaturatedFat 9.4, Cholesterol 115.7, Sodium 241.2, Carbohydrate 9.5, Fiber 1.4, Sugar 2.2, Protein 36
GRILLED SKIRT STEAK WITH STICKY BARBECUE ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- For the sticky barbecue onions: Heat a cast-iron skillet over direct heat. Melt the butter. Add the onions with a pinch of salt and cook until they begin to caramelize, about 5 minutes. Whisk together the ketchup, vinegar, mustard, sugar, cayenne, cumin and paprika in a small bowl (see Cook's Note). Add the sauce to the onions. Season with salt and pepper. Bring to a simmer and cook until the liquid reduces and begins to get sticky, 8 to 10 minutes. Move over indirect heat to keep warm while you cook your steak.
- For the steak: Sprinkle the steak with salt and pepper on both sides and bring to room temperature. Drizzle the steak with the oil and sprinkle with the oregano and paprika on both sides. Place the steak over direct heat and cook until it gets a nice char, 3 to 5 minutes per side for medium-rare.
- Add a splash of oil, a pinch of salt and some pepper to a cutting board. Place the steak on the seasoned oil on the cutting board, flip and rest 5 minutes. Slice the steak against the grain and serve topped with the onions.
- (Alternatively, you can cook the onions over medium-high heat on a stovetop, and the steak in a grill pan or cast-iron skillet over high heat on a stovetop.)
MICHAEL SYMON'S FLANK STEAK WITH GRILLED POTATOES AND ARUGULA
This recipe if from The Chew! Michael says "Grilling isn't just for the summer, you can do it all year round! Here's the perfect backyard barbeque recipe for any time of year" about this recipe. Prep and cook time are guesstimates as they are not listed. Posting for safe keeping.
Provided by Kerena
Categories Steak
Time 45m
Yield 6 meals, 6 serving(s)
Number Of Ingredients 21
Steps:
- Whisk together all the marinade ingredients, and pour over flank steak. Refrigerate in a gallon bag for 6 hours or overnight.
- Make the vinaigrette by whisking all ingredients together. This can be made ahead of the time, refrigerate until ready to use.
- Remove steak from the marinade to a towel or paper towels, and discard marinade. Pat steak dry on both sides, and allow to come to room temperature.
- Put the potatoes in a medium pot and cover with cold water. Add 1 T of salt and bring the water to a boil. Reduce the heat to medium and gently boil the potatoes until fork tender, about 18 minutes. Strain the potatoes and let them cool slightly. When they are cool enough to handle, cut them in half lengthwise and toss them with 2 T of olive oil, salt, and pepper.
- Heat your grill to medium high. Season the steak with freshly ground black pepper, and drizzle a little bit of olive oil on it. Place the steak on the grill and cook for 3-4 minutes per side. Place the potatoes on the grill also, cut side down, and grill for about 2 minutes per side.
- When the flank steak is done, place it on a cutting board to rest for 5 minutes.
- As the potatoes come off the grill, remove them to a mixing bowl. Spoon some of the vinaigrette over them, and toss to combine. Add the arugula and shallot on top of the potatoes with a little more vinaigrette, salt and pepper, and toss to combine.
- Slice the flank steak thinly and against the grain and serve an top or alongside the potatoes and arugula. .
Nutrition Facts : Calories 458.8, Fat 23.5, SaturatedFat 5.9, Cholesterol 77.1, Sodium 1687.5, Carbohydrate 32.2, Fiber 4.6, Sugar 6.6, Protein 30.2
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