Skirt Steak Marinated Asian Style Recipes
SKIRT STEAK MARINATED ASIAN STYLE
This simple Asian marinade also works wonders on chicken, seafood, and pork. Versatile and almost effortless, it will become a staple in your grilling repertoire. This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Combine the soy sauce, vinegar, green onions, chili oil, sesame oil, garlic, ginger, and lemongrass in a bowl, and mix well. Pour the marinade into a large resealable plastic bag, and add the steaks. Squeeze the bag to remove excess air, and then seal it. Refrigerate for 24 hours, turning the bag occasionally.
- Preheat a grill to high.
- Remove the steaks from the marinade (discard the marinade), and blot them with paper towels to remove excess marinade. Place the steaks on the grill and cook until nicely marked on both sides, about 4 minutes on each side for medium-rare. Remove the steaks from the grill and let them rest for 10 minutes. Then thinly slice, and serve over jasmine rice if desired, garnished with chopped green onions.
GRILLED KOREAN-STYLE SKIRT STEAK
Provided by Food Network Kitchen
Time 40m
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
- Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
- Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.
ASIAN SKIRT STEAK
This is a great and very easy to make skirt steak that you just have to marinad, throw on the grill, and then reduce the marinade to use as a dipping sauce. Tons of flavor. Makes sure the grill is very hot, because cooking time is not very long and you want some color on the steak.
Provided by rmarcus9
Categories Meat
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- mix together all ingredients (except steak) in a bowl.
- Place steak in a plastic bag and add the marinade and refrigerate for half hour to and hour.
- Heat the grill to screaming hot and add the steak (reserve the marinade). depending on thickness, grill for about 3 minutes on the first side, and 2 and a half on the second.
- Set the steak aside and let cool for 10 minutes.
- Pour the remaining marinade into a small sauce pan. Bring mixture up to a boil and let simmer for just a couple of minutes.
- slice the steak and serve with the dipping sauce.
ASIAN MARINATED SKIRT STEAK
Steps:
- Whisk together the beer, orange juice, hoisin, mirin, soy, Worcestershire, Sriracha and sesame oil. Stir in the garlic and onions.
- Place the steaks in a large baking dish and pour the marinade over top. Marinate at least 30 minutes, or up to overnight in the fridge.
- Preheat a grill pan or grill over high heat.
- Remove the steaks from the marinade, shaking off any excess. Discard the marinade. Grill the steaks for about 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes before slicing. Slice into thin slices across the grain and transfer to a serving plate. Sprinkle sesame seeds on top and serve.
SOY MARINATED SKIRT STEAK
This is a really great recipe that can be served over rice.
Provided by Cookingmom
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 3h35m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk sweet soy sauce, sake, pineapple juice, mirin, reduced-sodium soy sauce, cilantro, sugar, ginger, garlic, scallions, and chile paste together in a large glass or ceramic bowl. Add skirt steak and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove meat from marinade, and shake off excess. Pour marinade into a saucepan; bring to a boil and cook until sauce is reduced by half, about 10 minutes. Strain sauce into a bowl.
- Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest, about 5 minutes. Serve steak with sauce.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 46.2 g, Cholesterol 27.2 mg, Fat 4.8 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 2 g, Sodium 6516.6 mg, Sugar 34.1 g
GRILLED KOREAN-STYLE SKIRT STEAK
Original recipe from food network, but it left out some steps that didn't make sense, so I sort of revamped it. Prep time does not include marinating time, or the time to get an outdoor grill ready.
Provided by breezermom
Categories Steak
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pierce the steak a few times with a fork.
- Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, for 2 to 3 minutes. Transfer to a plate to cool.
- Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 tsp salt and 1/2 tsp pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges, and bacon, turning to coat. Cover and refrigerate for at least 4 hours and up to overnight.
- Remove the steak, bacon, and onion wedges from the marinade with a slotted spoon. Heat a grill pan over high heat. If using the outdoor grill, make sure your charcoal is medium high heat. Put your onions, peppers, and bacon pieces in a grilling skillet or basket. Grill the onion wedges, peppers, and bacon pieces, turning until charred and brown, 8 to 10 minutes.
- Grill the steak until charred, 4 to 5 minutes per side for medium rare.
Nutrition Facts : Calories 678.3, Fat 39.5, SaturatedFat 10.8, Cholesterol 152.9, Sodium 1237.2, Carbohydrate 27.4, Fiber 2.6, Sugar 21, Protein 53
ASIAN-FLAVORED SKIRT STEAK
Soy, ginger, and garlic makes the marinade for this steak distinctly flavorful.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Peel half the ginger; finely grate to make 1 tablespoon. Thinly slice remaining half. Scatter half grated and sliced ginger, garlic, brown sugar, cinnamon, and cinnamon sticks, if using, in a nonreactive baking dish. Cut steak against grain into three 6-inch pieces; place in dish. Scatter with remaining dry ingredients. Pour sherry, soy sauce, and olive oil over the steak. Marinate, turning meat several times, for 30 minutes, or refrigerate several hours.
- Heat broiler. Season steak with salt and pepper; transfer to broiler pan. Broil until brown and just charred, about 4 minutes. Turn; broil about 3 minutes for medium rare. Transfer to cutting board. Let rest 5 minutes. Cut into thin strips. Top with cilantro, if using; serve.
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3.8/5 (20)Category Date NightCuisine AmericanTotal Time 35 mins
From noreciperequired.com
3.8/5 (20)Category Date NightCuisine AmericanTotal Time 35 mins
- While I love traditional steak house cuts of beef…New York Strip, Filet, Ribeye, simply treated and perfectly cooked, I also love making “lesser” cuts of meat, bathed in sweet and tangy marinades, that are packed with all kinds of additional flavors. That’s exactly the type of recipe, I show you here with an Asian Marinated Skirt Steak. Skirt, is cut of steak, not nearly as tender as some of the aforementioned cuts, but when treated and cut right, it has a great texture, and frankly the natural beef flavor is even better than some of the more traditional cuts. It also makes a great steak for marinating. Here, I use some Asian themed ingredients, like soy sauce and Hoisin to give the steak another layer of flavor, and when cooked, a really nice charred crust. It’s one of my all time favorite steak recipes. Hope you enjoy it as much as I do! Recipe Overview and Keys to Success To make the best Asian Marinated Skirt Steak, just follow these few simple steps:
- The measurements for the marinade don’t matter a whole lot. Just make sure you use enough to coat the whole steak (which is why I use a plastic bag) and don’t add any salt, which will dry out the steak. I like to marinate mine for 8 – 24 hours. While there’s not salt in the marinade itself, you still need to salt and pepper the steak right before you cook it When cooking the steak, marinades like this one, that have a good amount of sugar, tend to char pretty quickly, so where I would generally use an insanely hot pan (one that’s smoking slightly), tone the heat down, and just get it “normal” hot While I like just about all my steaks cooked med-rare, this one I take up to medium. I actually like the texture of skirt steak better when cooked medium; less done tends to be a bit chewy Finally, to ensure the steak it tender, identify which way the grain of the meat is running (it should be obvious) and when eating cut the steak against the grain. That shortens, very long meat fibers, that
- 1 lbs skirt steak 2 tablespoons soy sauce 2 – 3 tablespoons hoisin sauce 1/2 onion, sliced 2 garlic cloves minced 1 tablespoon honey 1 tablespoon ketchup 2 – 3 tablespoons of water for the marinated
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