SKIRT STEAK WITH CILANTRO GARLIC SAUCE
Steps:
- Make sauce:
- Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
- Grill steak:
- Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.
- Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.
GRILLED STEAKS WITH CILANTRO SAUCE
Fresh herbs made into a sauce help make these steaks the main star of our favorite summer grilling menu. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings (3 cups sauce).
Number Of Ingredients 11
Steps:
- Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.
Nutrition Facts : Calories 901 calories, Fat 78 g fat (17 g saturated fat), Cholesterol 146 mg cholesterol, Sodium 567 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 2 g fiber), Protein 45 g protein.
SKIRT STEAK WITH RED CHILE CILANTRO CHIMICHURRI
A flavorful combination of red chile & cilantro in this Argentian chimichurri sauce. Skirt steak is popular in Argentina, if you can't find Skirt steak, you can substitute flat iron or flank steak. It is best to grill the steak to medium or medium rare. This comes from the Williams Sonoma Latin Cookbook. I am posting for ZWT 7; South America.It is said that in the mid 1800s, an Englishman and bon vivant, Jimmy Curry arrived in Argentina, He quickly fell in love with the aroma and taste of the roasted meats and set about to create a spicy accompaniment to show his appreciation for the tasty barbecue. He gathered spices such as chili pepper, sweet red pepper, tomatoes, onions and garlic, and combined them with rosemary, oregano, thyme and salt.The sauce caught on quickly, and today has become the traditional sauce of Argentina.
Provided by BakinBaby
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor; combine cilantro,parsley,green onions,lime juice,garlic,vinegar, bay leaf,chile, 1/2 teaspoons salt and pepper; process until mixture is minced about 10 seconds,transfer to a bowl and add olive oil, let stand at room temp.for at least 1 hours.
- season steak with salt and pepper, place in a large resealable plastic bag, add about 1/3 cup of the chimichurri sauce from the processor, seal bag and refrigerate for a least 2 hours up to 4hrs.
- Preheat grill to medium heat.
- Remove the steak from the refrigerator and let it come to room temp for 30 min., brush the excess chimichurri sauce off the steak and set the steak over the hot grill.
- Cook for 6 min., rotate 45 degrees and cook another 6 minute Turn the steak over and continue to cook until steak is medium rare (about 6-8 min.).
- When the steak is cooked, lay it on a clean cutting board and allow to rest for 5-7 min before slicing across the grain into 2" wide strips.
- Serve with reserved chimichurri sauce.
SKIRT STEAK W/BASIL SAUCE
I adapted this recipe from gourmet magazine. The original calls for cilantro, so feel free to use that instead. I am not a big meat eater, but i do love skirt steak!
Provided by chia2160
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- make a paste of garlic and salt transfer to a blender and add olive oil, lemon juice, basil, cayenne and pepper, blend until smooth, set aside.
- mix cumin, salt and pepper and rub into both sides of skirt steak.
- spray a grill pan with cooking spray.
- add steaks, in 2 batches, and cook 2-5 minutes per side for medium rare.
- slice steaks thinly across the grain, serve with sauce.
Nutrition Facts : Calories 395.6, Fat 24.3, SaturatedFat 6.7, Cholesterol 89.2, Sodium 143.5, Carbohydrate 1.3, Fiber 0.4, Sugar 0.2, Protein 40.8
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
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SKIRT STEAK WITH CILANTRO GARLIC SAUCE - COOK SMARTS
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- Remove steak from marinade (discard marinade) and season generously on both sides with some salt and pepper.
- If cooking on a grill: Heat up grill to 500F / 260C. Clean grates and brush with some oil. Add steak to heated grill. Grill steak for ~3 minutes on each side with the cover closed. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
- If cooking on the stovetop: Heat up a grill pan over high heat. Brush with some oil, and add steak. Sear steak on both sides. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
- Remove steak from heat, cover in foil to keep warm and let rest for 5 to 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).
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