Skirt Steak With Asian Bruschetta Recipes

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

Asian-Flavored Skirt Steak image

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.

Ingredients

1 3-inch piece ginger
2 large cloves garlic, minced
2 teaspoons dark-brown sugar
1/2 teaspoon ground cinnamon (optional)
1 small skirt steak (about 1 pound)
1/4 cup dry sherry
3 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Roughly chopped cilantro leaves (optional)

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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

Skirt Steak With Asian Bruschetta Recipes

ASIAN-FLAVORED SKIRT STEAK

Soy, ginger, and garlic makes the marinade for this steak distinctly flavorful.

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