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Top Rated Skirt Steak Recipes
Sometimes it's amazing what can be done with just a grill, charcoal, a hose, a fantastic piece of meat, and some great ingredients. In fact, the outcome is this delicious recipe. During what we refer to as our 'renegade BBQ,' where we literally hijacked our friend's backyard when he wasn't home to use his grill, we made this lovely dish below. (This meant that we had no access to any of the modern-day applicances that we take for granted, except for a hose.)With one cutting board, a paring knife, and a host of basic ingredients (salt, pepper, oil, herbs, and spices), we threw together this fantastic meal, which means you can recreate this on your own while camping or 'glamping.' Or, of course, you can always do it in your backyard with access to your kitchen sink (might be a little easier). Check out the other recipes we managed to make while on this renegade mission.Click here to see the Simply Grilled NY Strip recipe.Click here to see the Grilled Buffalo and Avocado Quesadillas recipe.
Try Marc Murphy’s Grilled Skirt Steak With Chimichurri recipe from Kingside restaurant.
This healthy recipe is is easy enough to make on a weeknight, especially with the quick-cooking skirt steak. One of the benefits of skirt steak is that you don’t have to marinate it for a long time to get great flavor. A 20-minute dunk while you get the rest of the ingredients prepped is perfect.Recipe courtesy of Emily Paster, West of the Loop.
The steak and potatoes are both grilled at the same time, before being topped with crumbled blue cheese, which melts all over the dish.This recipe is courtesy of Martha Stewart.
Here's a simple recipe to make mission-style burritos at home.
I get cynical responses when I tell people about this recipe, but once they taste the flavor combination, they're usually convinced. Make sure to slice the mango really thin, and if you're keen on substituting a different cheese in for this recipe know this: Muenster is king when it comes to quesadillas.Click here to see Quesadillas to Suit Every Taste.
Quesadillas are one of my favorite things in the world to make (I've said it before, I always have ingredients for them on hand. They're quick, easy, cheesy, and tasty, and I always pair them with three of my all-time favorite accoutrements: salsa, guac, and crema. Weekdays, weekends, dinner, as a snack, I could eat these every day (I sometimes do). Making the best quesadillas in the world requires just a few easy steps. Stay true to my trinity of quesadilla truisms and you can't go wrong. One, always use flour tortillas and be sure to steam them before putting them in the pan or on the flattop. Two, make sure there's a thin, even coating of refried beans and cheese on the insides of the tortillas for cohesion (if you're making homemade refried beans, I love you, but most often I have to cop to doctoring up store-bought stuff). Three, use a super hot pan and be ready to flip. A few other secrets to take your quesadilla to the next level? Freshly made salsa and guac, and cheesy, onion-and-hot-sauce-fortified refried beans for truly tasty cohesion. Oh, don't ever overstuff them, and always let them rest for a few minutes before quartering.P.S. If you can get your hands on some freshly made tortillas, do it. I brought these back from Texas and froze them. Game-changing.Click here to see Quesadillas to Suit Every Taste.
This healthy Seared Skirt Steak recipe is a juicy, savory and impressive meal. A quick and easy dinner, the balsamic tomato topping serves as a sauce and a dressing as it glistens over a bed of arugula.
Sizzling steak fajitas are a classic staple for any Tex-Mex restaurant. You can make your own at home using marinated skirt steak grilled and served over a sizzling bed of onions, peppers and mushrooms. Roll these up in warm tortillas and top them with guacamole, pico de gallo and sour cream.
Enchiladas have never come together so easily —or as flavorful — as this recipe, and it’s all thanks to bison. Bison’s skirt steak is a lean and tender cut, making it the perfect choice for cheesy and flavorful enchilada.
Taken from the Bison’s short plate, the skirt steak is a tender cut of meat that is lower in costs than other cuts. Simple seasonings such as lemon zest, garlic, and red pepper flakes add a mild flavor to this grilled steak, letting bison’s natural and rich flavor speak for itself.
The best part about tender cuts of bison, like its skirt steak, is that they still hold the rich, intense flavor of the meat but do great with seasonings, too. This recipe seasons skirt with soy sauce, lime juice, and cilantro, and sears it to perfect. Diced up and piled with cheese over crispy tortillas, and it becomes part of some of the best nachos you’ve ever had.
- 1 cup pineapple juice
- ¾ cup soy sauce
- 1 teaspoon ground ginger
- 2 teaspoons garlic granules, or to taste
- 2 ½ pounds beef skirt steak
Combine pineapple juice, soy sauce, and ginger in a large bowl. Stir well. Liberally shake garlic over each piece of skirt steak and place into marinade. Ensure that marinade completely covers skirt steak. Refrigerate and allow meat to sit in marinade overnight until ready to cook.
Preheat an outdoor grill for high heat and lightly oil the grate.
Cook steak on the preheated grill until steak is firm and only slightly pink in the center, 5 to 10 minutes per side. Transfer to a plate and let rest at least 5 minutes before slicing against the grain.
Best Marinade for Grilling Skirt Steak
I don’t know what it is about skirt steak, but I’m completely in love with it. If I spot it on a menu, or if it happens to catch my eye in the butcher’s meat case, I simply cannot resist it. For me, it ranks right up there with filet mignon. Filet mignon is wonderful and all, but skirt steak actually has more flavor.
I also love the texture of skirt steak, and when it is marinated just right… it turns out so tender and flavorful. I’ve got a great marinade for you to try out on this steak (though you can use flank steak if you prefer that too). I truly think it’s the best marinade for grilling skirt steak.
If there is any kind of membrane along one side of the meat, remove that by just pulling it off (sometimes it has already been removed for you).
Other than having a little bit of molasses in the recipe, the marinade is not sweet. It’s a good combination of savory flavors that tenderizes the steak just perfectly. I love recipes like this because they are so easy- just throw all of the marinade ingredients in a zip baggie, add the steak, and let it sit for a few hours.
Another awesome thing about skirt steak is that it cooks very quickly on the grill. Just a few minutes on each side, and the steak is ready to go!
It’s always a good idea to let the steak rest for a few minutes before cutting into it. It allows the steak to cook a little more while sitting, and it seals the juices inside. The moment you cut into it, the juices will escape!
After a good bout of resting, slice the steak against the grain. Thin slices are best. You don’t need sauce or anything because this marinade recipe makes it awesome on its own. I hope you enjoy this as much as my family does!
- Put all ingredients except the steak in a blender and blend until smooth.
- Pour the marinade over the skirt steak in a nonreactive pan.
- Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
- When ready to cook the steaks, prepare your grill for grilling.
- Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
- Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
- When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.
The New American Steakhouse Cookbook , 2005, by David Walzog and Andrew Friedman, Broadway Books
Sirloin tip steak is skirt steak alternative?
If the recipe calls for skirt steak and you cannot find any in your favorite butcher shop, you can substitute it with a sirloin tip cut that comes from the sirloin flap. It has a similarly big, beefy flavor that you are looking for. The meat is perfect for marinating because it has a similar loose grain as the skirt steak. It also has the chewy-but-not-tough consistency that you like.
Pepper Steaks With Red and Green Peppers
Lauri Patterson / E+ / Getty Images
Stretch your dinner dollars with this quick and easy steak stir-fry recipe. Green and red bell pepper strips add bright flavor and crunch to a simple meal of pan-fried steak strips with fresh vegetables and Italian herbs.
What kind of meat do you use for carne asada?
Carne asada is traditionally made using skirt steak or flank steak. The two cuts are very similar and can be used interchangeably. The two meat cuts do have a few differences. Flank steak is a more lean option and has a great, intense meaty flavor. Skirt steak also has an intense meaty flavor but does have more tough fibers than flank steak. It should only be cooked to rare or medium-rare, otherwise it may become unpleasantly chewy. Both need to be cut against the grain.
PRO TIP: When cutting your meat, be sure to cut against the grain. It is quite easy to see the grain running through the meat in both of these cuts. It looks like lines. Do not cut parallel to these lines, always cut perpendicular to them. The grain provides a natural breaking point in the meat. If you cut against them then you end up with tons of breaking points in each piece which keeps it from being chewy.
What should I serve with Carne Asada?
Skirt Steak with Garlic Butter
This easy weeknight dinner entree is fast and delicious
- 1 skirt steak (usually around 1.5 pounds)
- 6-8 garlic cloves, peeled
- 2 T oil (canola, peanut, or vegetable)
- 4 T salted butter
- 2 T fresh parsley, chopped
- kosher salt and freshly ground pepper
Rinse the skirt steak off and pat it dry with paper towels. Trim any excess fat and tenderize if you wish. Cut into quarters.
Sprinkle both sides with kosher salt and freshly ground pepper.
Finely mince the garlic and sprinkle it with salt. Set aside along with butter.
Heat the oil in a skillet (I recommend cast iron) over medium high heat. Add the steak and cook 2-3 minutes on each side. Remove to plate, cover with foil, and let rest while you make the butter.
Melt the butter over low heat, add the garlic/salt mixture and cook for a few minutes until the garlic starts to brown (don't let it burn!).
Slice the steak, pour the garlic/butter sauce over the meat and sprinkle with parsley.
If you don’t have a cast iron skillet, I highly recommend that you add one to your kitchen lineup. They give the steak a beautiful brown crust.
I’m fortunate enough to have several that belonged to my grandmother and they are perfectly seasoned, although you can buy pre-seasoned ones these days from what I’ve read. I’ve linked to a few below, along with my kitchen knives and favorite meat tenderizer.
As a side note, if you don’t have good knives, just go ahead and buy them now, otherwise you’ll spend way more over the years buying cheap $50-100 blocks of knives and tossing them out every few years–so wasteful! Buy the good ones, and a good sharpener, and keep them forever. I’ve had mine for almost twenty years and they were worth every penny.
Enjoy your skirt steak–and thanks for stopping by.
Filed Under: Meats, Recipes Tagged With: Steak
Other Meats for Carne Asada
The authentic Mexican carne asada often calls for skirt steak or flank steak. But you may use sirloin steak, tenderloin steak, or rib steak instead.
I prefer skirt steak over other cuts because it is tastier and more tender than flank steak yet inexpensive when compared with the other meats cited above.
Another advantage is skirt steak contains more marbling (streaks of fat) than flank steak (a leaner cut) which makes the meat more tender, taking less time to marinate.
But all the meats mentioned above make great grilled marinated carne asada.
What’s the Difference Between Skirt Steak and Flank Steak?
Both skirt steak and flank steak are lean cuts of beef that are often grilled, pan-seared on the stovetop, or stir-fried.
Flank steak comes from the flank primal, the abdominal area right next to the short plate, where the skirt is located. It has a less intense beefy flavor compared to the skirt, and it is noticeably thicker.
A good visual cue is that skirt steak has its grain running across the width of the meat, whereas flank runs lengthwise. With both steaks, you want to cut them across the grain to end up with a tender slice.
Rate or Review
Reviews (15 reviews)
Amazing- simple and delicious.
Awesome! Quick n Easy. I bought Skirt Inner Steak n used this recipe except I marinated the meat with balsamic vinegar,fresh garlic n rosemary for about an hour.
Cooked it in my cast iron skillet, it was so tender I could cut it with a fork! I had fresh spinach n put a bit of unsalted butter n fresh garlic in a skillet. Tossed it around a bit until done.
I sure will be makin this again! Thank you
Delicious! Used flap meat instead of skirt steak since it was available at Whole Foods. Cooked on the grill instead of stove top. Served with Three Pea Saute with Pistachios (also from Fine Cooking) and steamed potatoes. Will serve again soon for a dinner party - prep is less than 30 minutes (for all three dishes). I love dishes that can be nearly fully prepped before and cook in a short time.