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Sunday BBQ: Grilled Skirt Steak With Chimichurri

YumSugar — Sun, 12 Jul 2009 06:00:26 -0700

When envisioning steak for dinner, cuts such as ribeye and tenderloin might be the first to come to mind. But don't forget skirt steak, a thin cut that's supreme when it comes to outdoor grilling.

This type of meat has more fat than a hanger steak or flank steak, meaning even the most mildly seasoned skirt steak will have out-of-this world flavor and juiciness.

Highlight the rich taste of the meat with this Mark Bittman recipe. The steak is served with an elemental chimichurri sauce of garlic, parsley, lemon juice, and olive oil. See it when you read more

Monday's Leftovers: Seared Skirt Steak With Mushroom Salad

YumSugar — Mon, 13 Jul 2009 07:50:19 -0700

Trying out a mushroom & Swiss Angus burger in a recent taste test provided me with a much-needed reminder that there's really no combination like steak, mushrooms, and Swiss cheese to please a crowd of meat eaters. I've got a speedy weeknight dinner planned that makes the most of leftover skirt steak by serving it alongside a slivered mushroom salad.

Because skirt steak is a thin cut, it already cooks quickly, but slicing it up into pieces, as this recipe suggests, means your meal will be ready even sooner. Make your family and friends happy when you make this tonight

Reader Recipe: Grilled Asian Flank Steak With Slaw

YumSugar — Tue, 15 Jul 2008 15:00:37 -0700

Doesn't this Asian flank steak with slaw look delicious? FinnLover posted it in the Dinner Challenge group on TeamSugar.

The recipe reminds me of an updated steak salad. Rather than using lettuce, it calls for shredded Napa cabbage, making for the perfect side of slaw.

To see the recipe (FinnLover modified one from Epicurious) plus her detailed instructions and photos, read more.

Submitted by TeamSugar member FinnLover

Dinner Challenge #5 - Grilled Asian Flank Steak with Sweet Slaw
Slightly modified from epicurious.com (Bon Appétit, June 2008)

These recipes were so good! As always though, I wasn't able to follow the recipe. I added sesame oil, orange juice, lime juice and honey to the marinade. I think it would have been a bit too salty without those extra ingredients. I'm not a big soy sauce fan. For the salad, I added some orange, lime juice, coriander, red peppers, and cashews.
I also made some Chinese fried rice to serve with the steak. For dessert, we had some fresh berries with homemade whipped cream and shortbread cookies.

Ingredients

(Makes 4 servings)

1/4 cup soy sauce
4 tablespoons vegetable oil
1 tablespoon sesame oil
5 teaspoons minced peeled fresh ginger, divided
1 garlic clove, pressed
1 green onion, finely chopped
3 tablespoons honey
juice of a lime
1/4 cup orange juice

1 1 1/2-pound flank steak

2 tablespoons sugar
3 tablespoons seasoned rice vinegar
1/4 cup orange juice
2 red jalapeños, thinly sliced into rounds
5 cups thinly sliced Napa cabbage (about 9 ounces)
1 red pepper, thinly sliced
1/2 cup cashews, chopped
3/4 cup chopped green onions, divided
1/4 chopped coriander

Directions
Prepare barbecue (medium heat). Mix soy sauce, oil, honey, lime juice, green onions, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes.

Stir sugar, orange juice and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage, red peppers, cashews, cilantro and 1/2 cup green onions in medium bowl.

Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally. Drizzle a tiny bit of sesame oil before serving.

Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.

Since it's the 4th of July today, I made a dessert with patriotic colors! (I'm not American, but I do love my neighbors)

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Fast & Easy Dinner: Steak and Potato Kebabs

partysugar — Fri, 14 Aug 2009 08:00:18 -0700

What's not to love about an entire meal on a stick? Kebabs are simple to prepare and fun to eat. While the ingredient variations are endless, this recipe uses strip steak, poblano peppers, white onion, and red potatoes. A quick dipping sauce - consisting of cilantro, sour cream, cumin, and chili powder - provides a Southwestern spin to the skewers. If you don't eat red meat, substitute pork, chicken, or fish. Check out the recipe and read more.

Steak and Potato Kebabs
Eating Well

Ingredients

1/4 cup packed fresh cilantro leaves, minced
1 tablespoon red-wine vinegar or cider vinegar
1 tablespoon reduced-fat sour cream
1/2 small clove garlic, minced
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon salt, divided
4 new or baby red potatoes
10 ounces strip steak, trimmed and cut into 1 1/2-inch pieces
1 poblano pepper or 1/2 large green bell pepper, cut into 1-inch pieces
1/2 teaspoon extra-virgin olive oil
1/2 large sweet onion, cut into 1-inch chunks

Directions

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/8 teaspoon salt in a small bowl. Set aside.
Preheat grill to high.
Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Toss the potatoes, steak and pepper pieces with oil and the remaining 1/8 teaspoon salt in a large bowl.
Thread the potatoes, steak, peppers and onion chunks onto 4 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

Serves 2.

NUTRITION INFORMATION: Per serving: 269 calories; 9 g fat (3 g sat, 4 g mono); 65 mg cholesterol; 16 g carbohydrate; 30 g protein; 2 g fiber; 368 mg sodium; 769 mg potassium.

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Monday's Leftovers: Mixed-Pepper Steak With Onions

YumSugar — Mon, 17 Aug 2009 07:50:10 -0700

I like to get my week off to the right start by making a square meal at home, but Mondays often wind up being hectic and frazzled. Thankfully, I've come across a dish that pleases everyone, doesn't require too much time or effort, and calls for only a handful of ingredients, including sirloin, which I have on hand. It reminds me of the pepper steak my mother made for me growing up. There's no fancy herbs, no exotic spices or wine reductions - just soy sauce, and the pure, pungent aroma of ground black pepper. Get the recipe when you read more.

Sunday BBQ: Peppered Pineapple-Beef Kebabs

YumSugar — Sun, 24 May 2009 06:00:26 -0700

If you haven't already done so yet, this long weekend is the ideal time to break out your barbecue. That's why I'm reinstating Sunday BBQ, a weekly series featuring my favored foolproof grilled dinners. I'm starting with beef and pineapple kebabs, because what would Memorial Day be without some grilled beef? Since everyone will already be eating hamburgers and hot dogs, lure the crowd your way with these marinated sirloin skewers. When paired with tangy, warm pineapple that's been caramelized on the grill, you've got the ultimate succulence on a stick.

Make your long weekend an even better one when you read more.

Peppered Pineapple-Beef Kebabs
From Every Day With Rachael Ray

Ingredients

1 pound trimmed sirloin steak, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
4 teaspoons coarsely ground fresh black pepper
1 teaspoon coarse salt, plus more for sprinkling
1 pound store-bought fresh pineapple chunks (about 3 cups)
1 teaspoon sugar
Cooking spray

Directions

Soak ten 9-inch bamboo skewers in water for at least 30 minutes. Meanwhile, in a medium bowl, toss the steak with the olive oil, 2 teaspoons pepper and the salt. Let stand at room temperature for 15 minutes.
In another medium bowl, combine the pineapple, sugar and remaining 2 teaspoons pepper; toss to coat.
Thread 5 or 6 pieces of seasoned steak and pineapple alternately onto the skewers, and set on a plate or baking sheet. Season with salt.
Lightly coat a grill pan or large, heavy skillet with cooking spray and set over medium-high heat until very hot. Lower the heat slightly and, working in 2 or 3 batches, grill the skewers in the pan, turning once, until the pineapple and steak are golden, about 5 minutes. Let rest for 5 minutes before serving.

Makes 10 kebabs.

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Sunday BBQ: Grilled Rib-Eye Steaks with Cola Steak Sauce

YumSugar — Sun, 24 Aug 2008 06:00:00 -0700

I'm always trying to find creative new uses for foods, so I knew I had to try this recipe! It calls for cola, which adds a caramelized sweetness to the steak sauce.

Although the steak is garnished with thick-cut red onions, when I make it, I plan on throwing in sliced mushrooms for good measure. Who doesn't like mushrooms sautéed with steak?

To fire up the grill with this steak, read more.

Grilled Rib-Eye Steaks with Cola Steak Sauce
From Every Day With Rachael Ray magazine

Ingredients

1 cup cola
1 cup ketchup
1/4 cup steak sauce, such as A.1.
Juice and zest of 1 lemon
1/2 teaspoon ground ginger
Salt and freshly ground pepper
4 tablespoons unsalted butter, softened
4 garlic cloves, smashed and finely chopped
1 loaf Italian bread, cut at an angle into 1-inch-thick slices
2 large red onions, cut into 1/2-inch-thick slices
Three 14-ounce bone-in rib-eye steaks
Extra-virgin olive oil

Directions

In a medium saucepan over medium heat, bring the cola, ketchup, steak sauce, lemon juice and zest, and ginger to a simmer and cook, stirring occasionally, until reduced by half, about 20 minutes. Season to taste with salt and pepper.
In a small bowl, combine the butter and garlic. Preheat a grill or grill pan to medium heat. Spread the bread slices on both sides with the garlic butter and grill, turning once, until golden, about 5 minutes.
Brush the onion slices and steaks with olive oil and season with salt and pepper. Increase the heat to medium-high.
Grill the steak and onions until the steak is cooked to the desired doneness (about 4 minutes on each side for medium-rare) and the onions are softened.
Slice the steak into thin strips. Top each toast with steak, onions and cola sauce.

Serves 4.

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Fast & Easy Dinner: Skirt Steak With Crispy Garlic Potatoes

partysugar — Wed, 04 Feb 2009 06:45:09 -0800

Typically used in fajitas, skirt steak is an affordable cut of meat that makes a delicious dinner. After a quick cook in a hot pan, the long, flat piece of beef is flavorful, tender, and juicy.

This recipe pairs the steak with crisp, garlicky oven-baked potatoes and a lightly dressed, peppery watercress salad. When served with a glass of red wine, it's the perfect midweek pick-me-up. Get the recipe when you read more.

Skirt Steak With Crispy Garlic Potatoes
From Everyday Food

Ingredients

2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds red new potatoes, sliced 1/4 inch thick
1 1/2 pounds skirt steak, cut into 4 equal pieces
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
2 bunches watercress (about 12 ounces total), thick ends removed

Directions

Preheat oven to 475 degrees.
Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil.
On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook* (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.
While steaks rest, make salad: In a large bowl, whisk together vinegar, Dijon, and remaining oil; season with salt and pepper. Add watercress, and toss to combine. Serve steaks with potatoes and salad.

Serves 4.

*Because they are well marbled, skirt steaks can go in a hot skillet without added fat. Cook them to medium-rare so they'll be tender, not tough.

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Steak Sandwiches Two Ways - Beginner & Expert

partysugar — Tue, 19 Jun 2007 12:08:18 -0700

If you're a female and you like to cook, chances are you have a hungry male in your life who needs feeding. What do hungry husbands/boyfriends/sons/brothers/fathers like to eat? Simple foods like steak and sandwiches, or combine the two for the ultimate manly comfort food: the steak sandwich. Because of its genuine versatility, having a delicious steak sandwich recipe is a must for home cooks. Serve with a green salad and red wine for a romantic evening, or make a bunch for the boys to enjoy while watching baseball and drinking beer. Whether you're new to the kitchen or an old pro, make steak sandwiches based on your level of cooking expertise. Check out my two recipes: one for the novice and one for the advanced, just read more

Beginner Steak Sandwich
Modified from Absolute Recipes

3 oz roast beef (cooked eye of round roast) all fat removed
2 slices cheddar cheese (3/4 oz)
1/2 medium onion; thinly sliced
1 tablespoon milk
no-stick cooking spray
1 soft sandwich roll

Thinly slice the roast beef and heat until warm in a 350°F oven.
Saute the onion until limp about five minutes in a skillet coated with no-stick cooking spray.
Meanwhile, tear the cheese slices into small bits and place them in a small saucepan with the milk. Melt on a stove in a saucepan, stirring twice.
Layer the roast beef on the roll, followed by the onion and the cheese sauce.
Wrap in foil and warm in the oven for several minutes.

Serves 1.

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Expert Steak Sandwich
From Bon Appetit magazine

1/2 cup mayonnaise
1/4 cup prepared white horseradish
4 tablespoons (1/2 stick) butter, divided
3 1-inch-thick beef tenderloin steaks
3 medium onions, thinly sliced
8 ounces large shiitake mushrooms, stemmed, caps thinly sliced (about 5 cups) 1 cup beef broth
4 large croissants, halved horizontally, lightly toasted
2 cups arugula

Mix mayonnaise and horseradish in small bowl to blend.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper.
Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.
Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes.
Add mushrooms; sauté until tender, about 5 minutes.
Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute.
Season onion mixture to taste with salt and pepper.
Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula.
Thinly slice steaks and divide among croissants. Top with onion mixture.
Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.

Serves 4.

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Fast & Easy Dinner: Skirt Steak With Pita and Yogurt Sauce

partysugar — Wed, 08 Apr 2009 06:50:48 -0700

To be more savvy, professional chefs like Traci Des Jardins are encouraging home cooks to use lesser cuts of meat. While some are ideal for slow-cooking techniques like braising, others are great for quick-searing. Skirt steak, a cheaper cut from the cow's diaphragm muscle, is ideal for grilling.

In this recipe, spice-rubbed meat is served with charred pita bread, a tangy yogurt sauce, and crisp lettuce leaves. Throw in some store-bought hummus and a tabouleh salad and you've got a weeknight meal that's perfect for entertaining. Check out the straightforward recipe when you read more.

Skirt Steak With Pita and Yogurt Sauce
From Food and Wine

Ingredients

1 1/4 pounds skirt steak, cut into 6-inch lengths
3 tablespoons plus 1 1/2 teaspoons your favorite spice rub
3/4 cup plain whole-milk yogurt
2 scallions, thinly sliced
1 garlic clove, smashed
1 tablespoon chopped pickled jalapeños
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
4 large pita breads, for serving
Romaine lettuce leaves, for serving

Directions

Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper.
Brush the steaks lightly with olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat.
Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds.
Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.

Serves 4.

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