KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS AND WARM TORTILLAS
Steps:
- Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.
Nutrition Facts : Calories 242 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 572 milligrams, Carbohydrate 4 grams, Protein 25 grams, Sugar 3 grams
BEER-MARINATED GRILLED SKIRT STEAK
Provided by Marcela Valladolid
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
- Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.
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.
MARINATED GRILLED SKIRT STEAK
A little sweet, a little savory with a little kick, this marinade takes grilled flank steak to the next level.
Provided by FrackFamily5 CACT
Categories Skirt Steak
Time 8h17m
Yield 4
Number Of Ingredients 5
Steps:
- Mix mango nectar, soy sauce, garlic, and hot sauce in a bowl. Add steak and marinate for 8 hours, or overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill steaks until they are beginning to firm and are hot and slightly pink in the center, 4 to 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove from grill, cover, and allow to rest for 2 minutes. Cut steak across the grain and serve.
Nutrition Facts : Calories 169.6 calories, Carbohydrate 17 g, Cholesterol 25.2 mg, Fat 4.7 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 1.9 g, Sodium 1018 mg, Sugar 13.7 g
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.
GRILLED SKIRT STEAK WITH HOMEMADE ASIAN BARBEQUE MARINADE
The problem with bottled sauces and marinades is that the only words you recognize on the ingredients list are 'high fructose corn syrup,' and 'dehydrated garlic.' Hopefully, you will see just how simple this sauce is to make. Not only is it MSG-free, but the flavor is far superior to any of those supermarket bottles.
Provided by Chef John
Categories Everyday Cooking
Time 28m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk orange juice, brown sugar, rice vinegar, soy sauce, chile paste, fish sauce, and garlic in a large bowl. Add skirt steak and marinate for 15 minutes.
- Cook steaks on the preheated grill until they are browned and are hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 340.5 calories, Carbohydrate 9.9 g, Cholesterol 74.5 mg, Fat 15.5 g, Fiber 0.5 g, Protein 39.2 g, SaturatedFat 6.5 g, Sodium 615.2 mg, Sugar 7.6 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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