GRILLED MARINATED SKIRT STEAK TACOS WITH PINEAPPLE SALSA AND TOMATILLO SAUCE
Provided by Food Network
Time 5h15m
Yield 12 tacos
Number Of Ingredients 26
Steps:
- Place the steak in a shallow glass baking dish. Whisk together the olive oil, soy sauce, honey, garlic, 1 1/2 teaspoons salt and 1 tablespoon pepper in a small bowl. Pour over the steak. Cover and refrigerate at least 4 hours, turning occasionally.
- Prepare a charcoal grill with two zones, for direct and indirect grilling, by arranging the hot coals on one side of the grill. Preheat the grill to medium-high heat.
- Remove the steak from the marinade. Grill the steak on medium-high direct heat, moving to indirect heat as needed for flareups, covered, for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes. Slice thinly against the grain into about 1/4-inch-thick slices.
- Meanwhile, place the corn tortillas flat on the grill grates for about 15 seconds per side.
- Place 2 slices grilled steak and 2 slices avocado on each tortilla. Top each taco with Tomatillo Sauce and Pineapple Salsa. Sprinkle with queso fresco. Garnish with cilantro leaves.
- Remove the husks from the tomatillos and rinse under cool water. Put the tomatillos and jalapenos in a pot and cover with water, then bring to a simmer and cook until fairly soft but not falling apart, 5 to 8 minutes. Strain into a colander (reserve the cooking water) and rinse under cool water to stop the cooking process.
- Put the jalapenos, garlic, cilantro, cumin, lime juice, 1 1/2 teaspoons salt and 1/4 cup of the cooking water into a blender. Blend for 5 seconds. Add the tomatillos and blend to a rough texture.
- Combine the pineapple, cilantro, red onion, cumin, jalapeno, lime juice and salt and pepper to taste in a medium bowl.
BROILED STEAK WITH PINEAPPLE AND ONION SALSA
Most modern broilers are now unfortunately equipped with thermostats, so they cycle on and off, never really getting hot enough. Start by heating your oven to its maximum temperature, typically 550 degrees; then turn on the broiler. While the oven is preheating, leave a skillet or a grill pan (a ridged skillet) inside. The best pans for this are cast-iron, enameled cast-iron, or heavy-duty steel - not stainless steel, but what chefs call "black steel." Almost needless to say, this pan must be all metal and not flimsy. Keep potholders handy. In most cases, that skillet will stay as close to the heating element as possible, about two or three inches away. That's roughly the distance you want if you have an old-fashioned under-oven broiler, even though it will allow you to put the food closer, almost in contact with the flames. Adjustments may also be needed with a really powerful broiler, of the kind more often found in restaurants, where two or three inches may be way too close. After a little experimenting, you'll find the ideal distance for your broiler.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start broiler; set rack about 4 inches from heat source. Brush pineapple and onion slices with olive oil and put on a baking sheet. Broil, turning once or twice, until soft and slightly charred, about 8 minutes total. Remove slices as they finish cooking and chop into bite-size chunks, saving as much juice as possible. When finished, set a cast-iron pan under broiler and let sit for about 10 minutes.
- In a bowl, combine pineapple and onions with chile, basil and lime juice. Sprinkle with salt and pepper and stir to combine. Let sit for about 5 minutes, then taste and add more chile, lime or salt to taste.
- Season steaks with salt and pepper. When pan is very hot, carefully remove from oven and add steaks; return to oven immediately. Broil steaks 6 to 10 minutes for rare to medium rare. (Timing will depend on thickness of meat and broiler heat; check by feel or by making a small slit in one steak and peeking in.) Serve steaks hot, with salsa.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 29 grams, Carbohydrate 36 grams, Fat 50 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 1129 milligrams, Sugar 24 grams, TransFat 2 grams
GRILLED CHILE FLANK STEAK WITH SALSA
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
- To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
- Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
- When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
- Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams
GRILLED PINEAPPLE AND ONION SALSA
Steps:
- Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes.
- In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.
BROIL A PERFECT STEAK
I found this cooking guide on Lindauer Family Farms website when I ran out of gas for my grill. If you like how yor steak is prepared at Outback Steakhouse, then you will love this recipe.
Provided by Kimc12
Categories Steak
Time 30m
Yield 2 Steaks, 2 serving(s)
Number Of Ingredients 4
Steps:
- ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs.
- Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture.
- Move oven rack 6 inches from heating element.
- Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.
- Rub steaks with olive oil, kosher salt and coarsely ground pepper. NOTE: Use any seasonings of your choice.
- Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. NOTE: Pan is Extermely Hot and will spit and splatter.
- Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!
- Once seared, set the oven to 500F and cook using this Time Chart. Turn steaks half way through the remaining cooking time.
- Rare (120-130F)1" 0-1 minute, 1 1/4" 2-3 minute, 1 3/4" 4-5 minute
- Medium (140-150F) 1" 2-3 minute, 1 1/4" 4-5 minute, 1 3/4" 6-7 minute
- Medium Well(150-160F) 1" 4-5 minute, 1 1/4" 6-7 minute, 1 3/4" 8-9 minute
- Remove steaks from the oven and let rest for 5 minutes.
- Serving on warm plates is recommended to maintain meat temperature.
- I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.
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- In the bowl of a food processor or blender combine one of the pineapple rounds, the chipotle chiles, jalapeno, lime juice, brown sugar, soy sauce, fish sauce, garlic, cilantro, cumin, coriander, white pepper, 1/4 cup olive oil, and 1/2 teaspoon kosher salt. Blend until mostly smooth, about 1 minute. Transfer 1/4 cup of the marinade to a small bowl; cover and refrigerate. (This will get tossed with the pineapple salsa later.)
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