Romanian Garlic Skirt Steak Recipes

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ROUMANIAN STEAK

Provided by Food Network

Categories     main-dish

Time P3DT45m

Yield 4 to 6 servings

Number Of Ingredients 26



Roumanian Steak image

Steps:

  • For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk.
  • Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
  • Preheat a grill to medium-high heat.
  • Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
  • For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
  • Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
  • Dredge the onions in the seasoned flour. Shake off excess flour.
  • Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri.
  • In a pan on medium-low heat put chicken schmaltz.
  • Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.

4 ounces fresh squeezed orange juice (Texas oranges are best!)
4 ounces tamari
2 ounces vegetable oil
2 ounces chopped fresh parsley
2 ounces white wine
1 ounce steak sauce, such as A.1. Original
1 ounce Worcestershire sauce
4 cloves garlic, chopped
Juice of 1 lemon (squeeze by hand)
1/2 onion, chopped
Ground black pepper
Red pepper flakes
Four 18-ounce outside skirt steaks
Canola oil, for frying
1 cup all-purpose flour
1 tablespoon paprika
1 tablespoon seasoning salt
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
1 onion, sliced thin
Roumanian Garlic Oil/Jewish Chimichurri, recipe follows
4 teaspoons chicken schmaltz
6 cloves garlic, chopped
8 ounces chopped fresh parsley
Shisarine (pinch) red pepper flakes
Shisarine (pinch) kosher salt

ROMANIAN SKIRT STEAK WITH GOLDEN GARLIC AND FRIED PARSLEY

Make and share this Romanian Skirt Steak With Golden Garlic and Fried Parsley recipe from Food.com.

Provided by AshK5246

Categories     Steak

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8



Romanian Skirt Steak With Golden Garlic and Fried Parsley image

Steps:

  • In a saute' pan, heat the olive oil over medium heat. When the oil is hot, saute' the garlic for about 6 minutes or until golden brown and softened.
  • Season with salt and pepper and remove from heat until later.
  • Remove the stems from the parsley, wash and thoroughly dry the leaves.
  • Pour the canola oil into a heavy saucepan or high sided skillet to a depth of about 1 inch. (for a 10 in skillet you will need about 5 cups of oil.
  • heat over medium high heat until shimmering hot.
  • Using tongs, drop small batches of the parsley into the hot oil and fry for 15 to 20 seconds, or until shriveled and crispy. (any amount of water on the parsley will cause the oil to spatter, so BE CAREFUL!).
  • Lift from the hot oil with tongs and drain on paper towles. Season very lightly with salt.
  • Preheat the broiler (high setting) and position the rack about 4 inches from the heating element.
  • Season the steaks on both sides with the seasoned salt.
  • Broil for 3 minutes on each side for medium-rare. For medium, increase the time to 5 minutes per side.
  • Allow the juices to re-distribute in the steak and (if desired) slice steaks thinly against the grain. Each steak will serve 2 people.
  • Garnish each plate with 3 garlic cloves and fried parsley.

Nutrition Facts : Calories 2121.4, Fat 208.1, SaturatedFat 21.6, Cholesterol 134.9, Sodium 280.1, Carbohydrate 3.6, Fiber 0.5, Sugar 0.2, Protein 62.1

1 1/2 tablespoons olive oil
18 garlic cloves, peeled and left whole
1/4 teaspoon salt, plus more to taste
1 pinch fresh ground black pepper
1 cup loosley packed curly-leaf fresh parsley leaves
5 cups canola oil or 5 cups safflower oil
48 ounces skirt steaks
seasoning salt

ROMANIAN GARLIC SKIRT STEAK

Make and share this Romanian Garlic Skirt Steak recipe from Food.com.

Provided by iris5555

Categories     Steak

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 7



Romanian Garlic Skirt Steak image

Steps:

  • Place skirt steak in shallow baking dish.
  • Season generously on both sides with salt, pepper and paprika.
  • Drizzle olive oil over skirt steak on both sides, patting it on with your fingers.
  • Sprinkle with garlic and oregano and pat these in with your fingers.
  • Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours.
  • Heat grill to high.
  • When you're ready to cook the steak, brush the grill grate with oil.
  • Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.).
  • Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn.
  • Transfer to platter and let rest for 2 minutes before serving.
  • Be sure to cut across the grain.

Nutrition Facts : Calories 345.1, Fat 20.8, SaturatedFat 6.3, Cholesterol 110.6, Sodium 114.8, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 36.1

1 1/2 lbs skirt steaks
coarse salt
fresh ground black pepper
hot Hungarian paprika
2 tablespoons olive oil
4 -6 garlic cloves, finely chopped
1 tablespoon dried oregano

ROMANIAN STEAK

Provided by Food Network

Categories     main-dish

Time 2h27m

Yield 6 servings

Number Of Ingredients 6



Romanian Steak image

Steps:

  • Peel and crush the garlic. Add to the oils and slowly heat. Before it burns, turn off heat and let sit. When cool, marinate the steaks in the oil for 2 hours or overnight.
  • Season the steaks and place on a hot grill. Grill until cooked through, turning once. Drop the mushrooms into the marinade. Grill the mushrooms, then slice.

6 cloves garlic
1 cup vegetable oil
1/2 cup olive oil
6 Romanian tenderloins, flank steaks or rib-eye steak
4 large portobello mushrooms
Salt and pepper

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



Grilled Skirt Steak With Garlic and Herbs image

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

1 cup basil leaves, more for garnish
3 scallions, white and green parts, thinly sliced, more for garnish
2 tablespoons lemon thyme leaves, more for garnish
2 fat garlic cloves, roughly chopped
2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 1/2 teaspoons kosher salt
Finely grated zest of 1 lemon
Juice of half a lemon
1/4 cup extra-virgin olive oil
2 1/2 pounds skirt steak

ROMANIAN GARLIC SKIRT STEAK RECIPE

Provided by Joelene

Number Of Ingredients 7



Romanian Garlic Skirt Steak Recipe image

Steps:

  • Place skirt steak in shallow baking dish. Season generously on both sides with salt, pepper and paprika. Drizzle olive oil over skirt steak on both sides, patting it on with your fingers. Sprinkle with garlic and oregano and pat these in with your fingers. Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours. Heat grill to high. When you're ready to cook the steak, brush the grill grate with oil. Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.). Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn. Transfer to platter and let rest for 2 minutes before serving. Be sure to cut across the grain.

1 1/2 lbs skirt steaks
coarse salt
fresh ground black pepper
hot Hungarian paprika
2 tablespoons olive oil
4 -6 garlic cloves, finely chopped
1 tablespoon dried oregano

ROMANIAN STEAK

i grew up eating this treat. nowadays skirt steak is very hard to find, but find it i did, this week. this is my mom's recipe, and it sure brought back memories. serve this with a baked potato and a green vegetable, spinach and asparagus work for me. if you don't have a broiler you can cook the steak in a saute pan for the same time. 7/21/06- i want to say that skirt steak is readily available if i ask the butcher. we've been grilling this dish, 4 minutes per side, and it works well too.

Provided by chia2160

Categories     Steak

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8



Romanian Steak image

Steps:

  • preheat your broiler to high.
  • season with pepper and broil steak for 3-5 minutes per side.
  • this can be tough if it is overcooked (i like mine burnt, lol) cut into slices across the grain.
  • meanwhile in a saute pan heat oil and add onion slices,garlic, and paprika, salt and pepper.
  • saute until slightly browned on both sides.
  • serve onions over steak.
  • (optional--- smear some deli mustard on steak before broiling).

Nutrition Facts : Calories 393.9, Fat 20.6, SaturatedFat 6.6, Cholesterol 100.3, Sodium 168.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.2, Protein 46

1 1/2 lbs skirt steaks
pepper, fresh ground, to taste
1 pinch kosher salt
2 garlic cloves, minced
1 tablespoon vegetable oil
1 onion, sliced
salt and pepper
1 -2 teaspoon paprika

SHEET-PAN SKIRT STEAK WITH BALSAMIC VINAIGRETTE, BROCCOLINI, AND WHITE BEANS

This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.

Provided by Rhoda Boone

Categories     Bean     Broil     Kid-Friendly     Dinner     Steak     Broccoli     Healthy     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Sheet-Pan Dinner     Small Plates

Yield 4 Servings

Number Of Ingredients 12



Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans image

Steps:

  • Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
  • Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 Tbsp. oil, 1 Tbsp. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette.
  • Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.
  • Do Ahead
  • Vinaigrette can be made up to 3 days ahead.

4 garlic cloves, divided
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh oregano leaves, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 (1 1/2-pound) skirt steak, cut crosswise into 2 equal pieces
1 bunch broccolini (about 10 ounces), trimmed, halved lengthwise (quartered lengthwise if large)
1 (15-ounce) can white beans, rinsed, drained
Special equipment:
An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet

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