GRILLED SKIRT STEAK WITH SMOKY HERB SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the steak: Preheat a grill or grill pan to medium high.
- Sprinkle the skirt steak with the salt and drizzle with the olive oil. Place on the grill and cook to the desired doneness, 4 to 6 minutes per side, depending on the thickness. (The outside of the steak should have a golden-brown char.) Remove to a platter and squeeze the lemon half over the steak. Let rest for 10 minutes.
- For the herb sauce: Meanwhile, put the shallot, basil, mint, parsley, olive oil, salt, lemon zest, lemon juice, almonds and paprika in a medium bowl. Mix together until combined.
- Cut the steak on the bias into 1/2-inch-thick slices, against the grain. Serve with the herb sauce.
GRILLED SKIRT STEAK AND SWEET POTATOES WITH HERB SAUCE
From Real Simple magazine, June, 2007. This is an easy meal. For a quick boost, toss this fresh, flavorful sauce with pasta or spoon it over chicken, fish or pork.
Provided by Oolala
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat grill to medium.
- Place parsley, oregano, and garlic into the bowl of a food processor and pulse until roughly.
- Add the vinegar, oil, cayenne and 1/2 teaspoons of the salt and pulse to combine; set aside.
- Season the steak with remaining salt and pepper and grill to desired doness, about 4 minutes per side for medium rare.
- Transfer to a cutting board and let rest 5 minutes before slicing.
- Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 of the herb sauce.
- Place them on the grill in a single layer.
- Cook turning once until tender, about 4 minutes per side.
- Divide the steak and potatoes among 4 plates and serve with the remaining sauce on the side.
SKIRT STEAK AND SWEET POTATO FRIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F. Preheat a grill pan over medium-high heat.
- In a bowl, combine the salt, black pepper, cumin, coriander, oregano, cayenne and sugar. Add the fries to a sheet pan and sprinkle with 1 teaspoon of the seasoning blend. Bake, tossing halfway through, until crisp, 24 to 26 minutes.
- Brush the steaks with the oil and sprinkle with the remaining seasoning mix. Grill until they are done to your liking, 3 to 4 minutes per side for medium-rare. Remove the steaks from the grill pan and let rest for 5 to 7 minutes.
- Meanwhile, make the tangy herb drizzle. Combine the herbs, vinegar, red pepper flakes and garlic in a small bowl. While mixing with a fork, drizzle in the olive oil. Season with a pinch of salt and pepper.
- Remove the fries from the oven. Slice the steaks against the grain, and shingle around the fries on the sheet pan. Drizzle the steak with some of the herb drizzle, serving the remainder on the side.
SKIRT STEAK WITH CRISPY GARLIC POTATOES
This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
- Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.
- While steaks rest, make salad: In a large bowl, whisk together vinegar, Dijon, and remaining oil; season with salt and pepper. Add watercress, and toss to combine. Serve steaks with potatoes and salad.
Nutrition Facts : Calories 568 g, Fat 33 g, Fiber 3 g, Protein 39 g
GRILLED SKIRT STEAK AND POTATOES W/HERB SAUCE
Steps:
- Heat grill to medium. Place the parsley, oregano and garlic in the bowl of a food processor and pulse until roughly chopped. Add the vinegar, oil, cayenne and 1/2 tsp of the sale and pulse to combine. Set aside. Season the steak with the remaining salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing. Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 cup of the herb sauce. Place them on the grill in a single layer. Cook, turning once, until tender, about 4 minutes per side. Divide the steak and potatoes among individual places and serve with the remaining herb sauce on the side.
GRILLED SKIRT STEAK
Categories Beef Quick & Easy Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedureepi:recipelink.
- While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
- Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.
GRILLED SKIRT STEAK WITH ROASTED POTATOES
Steak and potatoes, perfectly seasoned, grilled, and baked to perfection in about 30 minutes. This recipe was made in a Panasonic CIO.
Provided by Elizabeth
Categories Trusted Brands: Recipes and Tips Panasonic
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
- Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
- Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
- Preheat oven to High on the "Grill" setting.
- Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
- Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.5 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 4 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 1450.3 mg, Sugar 5.6 g
GRILLED SKIRT STEAK WITH GARLIC AND HERBS
Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, steaks and chops, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram
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