Zesty Skirt Steak Recipes

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SKIRT STEAK

Alton Brown's Skirt Steak recipe, from Good Eats on Food Network, marinates a thin cut in soy sauce for maximum flavor. Alton's special tool? A blow dryer!

Provided by Alton Brown

Categories     main-dish

Time 1h27m

Yield 8 servings as fajita meat or 4 as main course

Number Of Ingredients 10



Skirt Steak image

Steps:

  • Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
  • Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
  • Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces
Special equipment: blow dryer

HOT 'N' SPICY FLANK STEAK

With its flavorful marinade, Julee Wallberg's flank steak makes a succulent meal. "I received this recipe from a friend, and it's been a family favorite ever since."-Julee Wallberg, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13



Hot 'n' Spicy Flank Steak image

Steps:

  • In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 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°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.

Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 326mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

3 tablespoons brown sugar
3 tablespoons red wine vinegar
3 tablespoons sherry or reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon canola oil
1-1/2 teaspoons crushed red pepper flakes
1-1/2 teaspoons paprika
1-1/2 teaspoons chili powder
1-1/2 teaspoons Worcestershire sauce
3/4 teaspoon seasoned salt
3/4 teaspoon garlic powder
3/4 teaspoon dried parsley flakes
1 beef flank steak (1-1/2 pounds)

ZESTY CAJUN SKIRT STEAK

Brushed with a tangy glaze that starts with bottled barbecue sauce, this succulent steak is full of flavor and is quick to put together.

Provided by JackieOhNo

Categories     Lime

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Zesty Cajun Skirt Steak image

Steps:

  • Prepare grill for direct-heat cooking or position broiler so that top of steak on rack in pan will be 4 inches from heat source; heat broiler. Combine barbecue sauce, lime zest and 1 t. lime juice; reserve. Rub both sides of steak with seasoning and salt.
  • Grill or broil steak, turning once, 3-5 minutes per side for medium-rare; sprinkle with remaining 1 t. lime juice and brush with reserved sauce mixture during last minute of cooking. Let stand 5 minutes before slicing. If desired, garnish with lime and parsley and serve with additional barbecue sauce.

1/4 cup bottled barbecue sauce
1 teaspoon grated lime zest
2 teaspoons lime juice
1 1/2 lbs skirt steaks, halved crosswise
1 teaspoon dry cajun seasoning
1/2 teaspoon salt
lime wedge (optional)
parsley sprig (optional)
additional barbecue sauce (optional)

SPICY SKIRT STEAK

Provided by Bob Sloan

Categories     Marinate     Lime     Steak     Bell Pepper     Fall     Tailgating     Grill/Barbecue     Cilantro

Yield Makes 4 servings

Number Of Ingredients 12



Spicy Skirt Steak image

Steps:

  • At home
  • One hour before packing, mix together the olive oil, lime juice, garlic, cumin, and coriander. Place the steaks in a resealable freezer bag and pour in the marinade, making sure the steaks are completely coated. Refrigerate.
  • At the tailgate
  • Prepare coals for a hot fire. When the coals are ready, transfer the skirt steaks directly from the marinade to the grill and cook for 8 to 9 minutes, turning once, for medium-rare, 9 to 10 minutes for medium. Transfer the steaks to a cutting board and let them rest for 5 minutes. While the steaks are resting, transfer the sliced onion, pepper, and cilantro to a medium serving bowl. Place the limes, cut side down, on the grill until they brown slightly, about 4 minutes. Set aside. Cut the steaks into 1/2-inch strips, then add them to the bowl with the onion mixture. Season with the hot sauce and salt, then squeeze the grilled limes over everything. Toss together and serve.

1/4 cup olive oil
1/4 cup fresh lime juice
4 cloves garlic, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
2 skirt steaks, about 3 pounds total, cut in half
1 red onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1/4 cup chopped fresh cilantro
3 limes, cut in half
2 tablespoons hot taco sauce
1 teaspoon salt

GRILLED SPICY SKIRT STEAK

Categories     Beef     Quick & Easy     Backyard BBQ     Summer     Grill     Grill/Barbecue     Gourmet

Yield Serves 2 generously

Number Of Ingredients 10



Grilled Spicy Skirt Steak image

Steps:

  • Prepare grill if using.
  • Cut steak into large pieces to fit on a grill or in a ridged grill pan.
  • In a small bowl stir together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes.
  • Grill steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat 3 to 5 minutes on each side, or until just springy to touch, for medium-rare meat. Let steak stand on a cutting board 5 minutes and cut across grain on the diagonal into thin slices.
  • Serve steak with tortillas.

a 3/4- to 1-pound skirt steak, trimmed
1 tablespoon chili powder
1 teaspoon ground cumin
1 large garlic clove, minced and mashed to a paste with 1 teaspoon coarse salt
2 teaspoons Worcestershire sauce
1 teaspoon sugar
3/4 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1 tablespoon vegetable oil
flour tortillas, warmed, as an accompaniment

SPICY CITRUS SKIRT STEAK

You don't need a meat thermometer to grill a great skirt steak: When cooked over high heat, the inside will be medium rare once the steak is bronzed on the outside. For seasoning, counter the cut's big buttery flavor with something salty, spicy or fresh. In this recipe, the grilled steak rests in a tart sauce of tangerine, soy sauce, ginger and vinegar that is reminiscent of ponzu, with hints of citrusy bitterness similar to the dried tangerine peel used in Sichuan and Hunan cooking. Here, that bittersweet edge comes from charring the fruit and peel. Serve with rice or a grilled green vegetable like Chinese broccoli or asparagus.

Provided by Ali Slagle

Categories     dinner, meat, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9



Spicy Citrus Skirt Steak image

Steps:

  • Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
  • While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze 1 cup of juice from about 6 tangerines into a bowl or rimmed dish large enough to hold the steak after it's grilled. (Set aside the remaining unjuiced halves on a sheet pan.) Add the spent tangerine halves to the juice. Smash the halves with a spoon to release the rind's oils (as if you're muddling a cocktail). To the juice and spent tangerine halves, add the rice vinegar, soy sauce, sambal oelek, ginger and garlic, and season with salt and pepper. Stir to combine.
  • When you're ready to grill, add the steak to the sheet pan of unjuiced tangerine halves and lightly coat everything with neutral oil. Season generously with salt. Bring the sheet pan of tangerine halves and steak, sauce, a tightly folded paper towel soaked with oil, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until blackened, 4 to 5 minutes per side.
  • As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce. Season to taste with salt, pepper and sambal oelek.

1 1/2 pounds skirt steak (see Tips)
8 tangerines, satsumas or mandarin oranges, washed and halved horizontally
6 tablespoons unseasoned rice wine vinegar
6 tablespoons low-sodium soy sauce
1 tablespoon sambal oelek or Sriracha, plus more as needed
1 (1-inch) piece ginger, peeled and finely grated (about 1 tablespoon)
1 garlic clove, finely grated
Kosher salt and black pepper
Neutral oil, such as grapeseed

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