Romanian Garlic Skirt Steak Recipes

Steps:

• For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk.
• Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
• Preheat a grill to medium-high heat.
• Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
• For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
• Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
• Dredge the onions in the seasoned flour. Shake off excess flour.
• Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri.
• In a pan on medium-low heat put chicken schmaltz.
• Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.

Steps:

• Place skirt steak in shallow baking dish.
• Season generously on both sides with salt, pepper and paprika.
• Drizzle olive oil over skirt steak on both sides, patting it on with your fingers.
• Sprinkle with garlic and oregano and pat these in with your fingers.
• Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours.
• Heat grill to high.
• When you're ready to cook the steak, brush the grill grate with oil.
• Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.).
• Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn.
• Transfer to platter and let rest for 2 minutes before serving.
• Be sure to cut across the grain.

Steps:

• In a saute' pan, heat the olive oil over medium heat. When the oil is hot, saute' the garlic for about 6 minutes or until golden brown and softened.
• Season with salt and pepper and remove from heat until later.
• Remove the stems from the parsley, wash and thoroughly dry the leaves.
• Pour the canola oil into a heavy saucepan or high sided skillet to a depth of about 1 inch. (for a 10 in skillet you will need about 5 cups of oil.
• heat over medium high heat until shimmering hot.
• Using tongs, drop small batches of the parsley into the hot oil and fry for 15 to 20 seconds, or until shriveled and crispy. (any amount of water on the parsley will cause the oil to spatter, so BE CAREFUL!).
• Lift from the hot oil with tongs and drain on paper towles. Season very lightly with salt.
• Preheat the broiler (high setting) and position the rack about 4 inches from the heating element.
• Season the steaks on both sides with the seasoned salt.
• Broil for 3 minutes on each side for medium-rare. For medium, increase the time to 5 minutes per side.
• Allow the juices to re-distribute in the steak and (if desired) slice steaks thinly against the grain. Each steak will serve 2 people.
• Garnish each plate with 3 garlic cloves and fried parsley.

Steps:

• Peel and crush the garlic. Add to the oils and slowly heat. Before it burns, turn off heat and let sit. When cool, marinate the steaks in the oil for 2 hours or overnight.
• Season the steaks and place on a hot grill. Grill until cooked through, turning once. Drop the mushrooms into the marinade. Grill the mushrooms, then slice.

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.

Steps:

• preheat your broiler to high.
• season with pepper and broil steak for 3-5 minutes per side.
• this can be tough if it is overcooked (i like mine burnt, lol) cut into slices across the grain.
• meanwhile in a saute pan heat oil and add onion slices,garlic, and paprika, salt and pepper.
• saute until slightly browned on both sides.
• serve onions over steak.
• (optional--- smear some deli mustard on steak before broiling).

Steps:

• Place skirt steak in shallow baking dish. Season generously on both sides with salt, pepper and paprika. Drizzle olive oil over skirt steak on both sides, patting it on with your fingers. Sprinkle with garlic and oregano and pat these in with your fingers. Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours. Heat grill to high. When you're ready to cook the steak, brush the grill grate with oil. Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.). Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn. Transfer to platter and let rest for 2 minutes before serving. Be sure to cut across the grain.