Savoryitalianskirtsteaks Recipes

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:

• Preheat oven to 350°F. Combine first 9 ingredients in blender. Purée until marinade is almost smooth. Arrange steaks in 15x10x2-inch glass baking dish. Pour marinade over. Cover dish tightly with foil. Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover and refrigerate in marinade overnight.
• Remove steaks from marinade and pat dry with paper towels. Sprinkle steaks on both sides with salt and pepper. Pour 1/3 cup oil into each of 2 heavy large skillets; heat over high heat until oil is very hot. Add 4 steaks to each skillet and cook until crisp outside, about 3 minutes per side. Drain briefly on paper towels. Arrange steaks on platter; spoon Red-Onion Mojo over. Garnish with lime slices and serve.

Steps:

• Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
• Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

Steps:

• Make the marinade: in a bowl, whisk all the marinade ingredients together.
• Cut each skirt steak into 8-10 inch pieces.
• Place the steaks in a large zip-lock plastic bag and pour in marinade.
• Press the air out of the bag and seal tightly; refrigerate for 1 hour, turning occasionally.
• Remove steaks from the bag and discard the marinade.
• Pat the steaks dry with paper towels; let steaks stand at room temperature for 20-30 minutes.
• Lightly brush or spray both sides of the steaks with oil and season with pepper to taste.
• Grill over Direct High heat until cooked to desired doneness, 4-6 minutes for medium-rare, turning once.
• Remove from grill and let rest 2-3 minutes; slice thinly; serve warm.

Steps:

• Unroll each raw steak on a cutting board.
• Sprinkle the inside of each unrolled steak with 1 teaspoon with 1 teaspoons seasoning salt, 1 teaspoons garlic.
• Spread 1/8 cup feta on each steak.
• Layer 1/4 cup sun-dried tomatoes and cover with 1/2 cup spinach leaves.
• Roll each steak back into a spiral and secure with a couple toothpicks.
• Drizzle each steak with 1 tablespoon Worcestershire.
• Barbecue approximately 15 minutes until steak is cooked to desired doneness.

Steps:

• Preheat oven to 450°F.
• Brush steak with Worcestershire and marinate 15 minutes.
• Sauté steaks:
• Lightly pat steaks dry and season well with salt. Heat 1/2 tablespoon of oil in each of 2 (12-inch) nonstick or heavy skillets over moderately high heat until hot but not smoking, then sauté steaks in batches, without crowding, 3 minutes on each side for medium-rare. Transfer steaks to a platter and let stand, loosely covered, 5 minutes.