A simple quick protein paired with an easy, delicious side dish of roasted chicories, simply fabulous! The marinated skirt steak recipe, compliments of Martha Stewart, can marinate for as little as 15 minutes, or overnight. We soaked ours for 1 hour and 30 minutes.
When we first made this, it was the beginning of December with cold temperatures, so our outdoor grilling option was off the table. But there are two other choices available. Finish the steak on a grill pan, like we did; or cook the steak in a cast iron skillet that had been preheated in a 500 degree oven with olive oil. Either way, it takes 5 minutes or less to cook to medium-rare. The directions below give you the steps for either option.
I was a little apprehensive about the one-pan chicories side dish. But once I tasted the finished product, I was blown away! It hit the right combination of flavors and textures with briny, sweet, bitter, creamy and crunchy. And you don’t even have to peel the squash!
In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
Alternatively: Cook the steak two minutes per side in a cast iron skillet that had been preheated in a 500 degree oven with olive oil. Result: caramelized edges and medium rare middle.
After resting, cut the meat against the grain at a diagonal in 1/2″ thick slices. Arrange on a serving platter and drizzle with any accumulated juices.
1 large delicata squash (about 1 1/2 lbs.), halved lengthwise, seeded, and cut into 3/4″ slices
Kosher salt and freshly ground black pepper
2 heads Belgian endive, halved lengthwise
1 small head radicchio, cut into sixths
3 Tbsp. unsalted butter
1 Tbsp. lemon juice
¼ cup drained capers
2 Tbsp. chopped Italian parsley
Preheat oven to 450°F. In a shallow baking pan toss bread cubes with 1 tablespoon oil. Spread in an even layer. Bake for 8 minutes or until toasted, stirring once. Sprinkle with Parmesan and finely chopped parsley; toss to coat. Transfer to a piece of foil to cool.
In the same baking pan arrange squash in an even layer; drizzle with 2 tablespoons of the oil. Season with salt and pepper. Bake for 20 minutes.
Add endive, radicchio, and 1 tablespoon oil and toss to coat. Season with additional salt and pepper. Bake for 10 minutes more or until vegetables are tender and browned.
Meanwhile, in a small saucepan heat the butter over medium-low heat until browned. Remove from heat. Stir in lemon juice and capers.
Arrange vegetable mixture on a platter. Drizzle with browned butter mixture and sprinkle with croutons and 2 tablespoons parsley.
I‘ve posted several blogs on flap meat. The only place we ever find it is at Costco, so we load up on it when we go there. Flap steak is cut from the bottom sirloin and is sometimes call beef loin tip. It is less tender than more expensive steaks, but has a great beefy flavor. It is ideal for marinating and needs to be cooked quickly on high heat for medium rare.
Although it has the reputation for not being very tender, we don’t seem to have that experience. It is well-marbled and flavorful and sometimes called bavette, but bavette can also refer to flank steak, which is a different cut altogether.
Our steak marinated for the full eight hours, and then we grilled it for about 12 minutes total for medium-rare at 125°. The original recipe indicated to cook the meat for 20-25 minutes, that would be well-done, a no-no in our house!
Some of our strips had thick and thinner ends. You may want to cut the thinner portions off and add them to the grill a few minutes after the thick pieces have cooked. This will ensure the meat is all cooked to the same temperature, if that is your desired outcome. (Discard any leftover marinade.)
The sizzling arrival of cast-iron plates of marinated steakhouse steak tips is often the most exciting part about them, so says Cook’s Country. In this version of Grilled Steakhouse Steak Tips, they replace the typical sickly sweet marinade culprits—ketchup, barbeque sauce, and cola—with a mixture of soy sauce, oil, dark brown sugar, and tomato paste for enhanced meaty flavor and maximum char. WOW, great results!
Typically, if you can even find it (hello Costco), flap meat is sold as whole steaks, strips, and pieces. For even pieces, buy a whole steak of uniform size and cut it up yourself. We’ve only found it at Costco sold in thick strips, but that is perfect for this method. And instead of cutting it down into 2 1/2-inch pieces we kept them to about 5 inch lengths.
This is not your grandma’s steak and potatoes recipe. The marinade has a hint of sweetness from the brown sugar but otherwise is a great companion to beefy flap meat. If you get the opportunity, try to marinate for the total 24 hours, but a minimum of 2 hours will provide enough flavor. If, like us, you are medium-rare fans, take the steaks off when they reach 125-130° (they may have to come off at separate times). Cover with foil and let rest for 5-10 minutes.
As an accompaniment, we made these fabulous potatoes which The Hubs found in a video on Tik Tok, thus we named them “Tik Tok Taters”. We made a major alteration to the directions however because after initially boiling the potatoes for the 20-25 minutes as indicated, they were beyond fork tender and falling apart. So we shortened the boiling time in this phase to 12-15 minutes, which is shown in the directions below.