Tag Archives: skirt steak

Skirt Steak Saltimbocca

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This company-worthy recipe puts a tasty spin on traditional Italian Saltimbocca with thinly pounded skirt steak, wrapped in sage and prosciutto for a delicious variation. Typically, this dish is usually made with veal, but if desired, you could also make this recipe with chicken breasts or pork tenderloin.

Instead of veal, this classic Italian dish uses thinly pounded skirt steak (or in our case, flat iron steak) to create a remarkably tender and flavorful variation that cooks in just minutes. The prosciutto’s crispy and salty flavor pairs nicely with the tender and juicy steak, while the sage provides an earthy and slightly peppery flavor.

The sauce, made with chicken broth, white wine, and butter, is rich and creamy, making it an ideal match for the savory steak. And it was also wonderful poured over our side of orzo.

We cut a 12-ounce piece of flat iron in half crosswise; and pounded each half to a 1/4 inch thick. After which, we seasoned the steak and laid 3 sage leaves across each one. Then 3 ultra-thin slices of prosciutto were wrapped around front and back.

Skirt Steak Saltimbocca

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 1 (12-oz.) skirt steak (about 1 inch thick), trimmed
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 12 fresh sage leaves, divided
  • 6 thin slices prosciutto 
  • 1/4 cup extra-virgin olive oil (or 2 oz. if searing only two pieces of steak)
  • 4 medium garlic cloves (unpeeled to prevent burning), crushed
  • 1/3 cup chicken broth
  • 1/3 cup white wine
  • 2 Tbsp. cold unsalted butter

Directions

  1. Cut steak crosswise into 4 (3-ounce) pieces; lightly pound each piece between 2 pieces of plastic wrap using a meat mallet or rolling pin until each piece is about 1/4 inch thick. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over steaks. Place 2 sage leaves on each steak. Wrap 1 piece of prosciutto around each steak, pressing to adhere. (Prosciutto should cover the sage leaves.)
  2. Heat olive oil in a large skillet over medium-high. Add garlic cloves and remaining 4 sage leaves; cook, stirring often, until garlic is lightly browned and sage is crispy, about 2 minutes.
  3. Transfer to paper towels to drain; remove garlic peels, and set garlic cloves and sage aside. Pour half of oil in skillet into a heatproof bowl, and set aside; reserve remaining half of oil in skillet.
  4. Transfer to paper towels to drain; remove garlic peels, and set garlic cloves and sage aside. Pour half of oil in skillet into a heatproof bowl, and set aside; reserve remaining half of oil in skillet.
  5. Reheat oil in skillet over medium-high. Add 2 steak pieces, and cook, undisturbed, until prosciutto is browned and crispy, 1 to 2 minutes. Flip steaks, and cook until prosciutto is crispy and steaks are cooked to desired degree of doneness, about 2 minutes for medium-rare.
  6. Transfer  to a plate, and let rest. Discard oil in skillet. Add reserved oil to skillet, and repeat cooking process with remaining 2 steaks. Transfer to plate with reserved steaks. Do not wipe skillet clean.
  7. Add broth and wine to skillet, and cook over medium-high, stirring occasionally and scraping up any browned bits from bottom of skillet using a wooden spoon, until reduced by half, about 3 minutes.
  8. Remove from heat, and gradually whisk in butter until emulsified and creamy, about 1 minute. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve steaks immediately with sauce, and garnish with reserved crispy sage and garlic cloves.

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Adapted from a recipe by Justin Chapple for Food & Wine

I Betcha You’ll Enjoy Thecha

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“Spicy, garlicky thecha is a green-(or red)-chile-based condiment that hails from Maharashtra in western India. You can use it to complement seared skirt steak, as well as chicken, eggplant, cauliflower, or any other ingredient that longs for massive flavor.” — Bon Appétit

Since we had some flap meat in the freezer, and actually prefer it over skirt steak, it became the foundation for our meal. Because flap steak is thicker than skirt, we sliced the thicker portions and adjusted the times slightly. However, the Skirt Steak with Scallion Thecha recipe below mimics the original from Bon Appétit.

NOTE: To save a step, grind the peanuts in the mini-food processor before using it to make the thecha.

Our choice of sides was roasted butternut squash and red onions, plus a side salad; but you could also serve the steak with rice, roasted potatoes, and/or a salad for a full meal. Our Thai chiles were red, so the thecha is more red than one made with green serrano chiles, as is typical.

Skirt Steak with Scallion Thecha

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 small bunch cilantro, tough stems removed, leaves and tender stems coarsely chopped
  • 4 scallions, coarsely chopped
  • 3 green Thai or serrano chiles, stemmed and seeded
  • 4 garlic cloves, coarsest chopped
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
  • ⅓ cup vegetable oil, plus more for steak
  • 1 tsp. cumin seeds
  • ¼ cup salted or unsalted roasted peanuts, crushed
  • 1½ lb. ½”-thick skirt steak, cut into 5”-long pieces
  • Flaky sea salt

Directions

  1. Pulse cilantro, scallions, chiles, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor (a mini processor works well here) until a coarse paste forms. Transfer to a small heatproof bowl.
  2. Heat ⅓ cup oil in a small skillet over medium-high. Cook cumin until fragrant, about 10 seconds. Transfer to bowl with paste; add peanuts and mix well. Set scallion thecha aside for serving.
  3. Pat steaks dry with paper towels and season on both sides with kosher salt. Rub a little oil over steaks to coat lightly.
  4. Heat a large cast-iron skillet over medium-high. Add half of the steak, arranging in a single layer, and cook, undisturbed, until a golden brown crust forms, 2–3 minutes. Turn steak over and cook until second side forms a golden brown crust, 2–3 minutes. (We had a large enough grill pan to cook all of the steak at once.)
  5. Transfer steak to a cutting board and repeat process with remaining steak, if necessary. Let rest 10 minutes.
  6. Slice steak against the grain and arrange on a platter. Top with reserved scallion thecha and sprinkle with sea salt.

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Recipe by Rachel Gurjar for Bon Appétit

Balsamic Marinated Skirt Steak with Roasted Chicories

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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!

If necessary, cut your piece of steak in half vertically in order to fit your grill pan.

Balsamic Marinated Skirt Steak

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/2 cup balsamic vinegar
  • 2 tablespoons light-brown sugar
  • 2 garlic cloves, minced
  • 1 teaspoon crushed dried rosemary
  • Coarse salt and ground pepper
  • 1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
  • Oil, for grates 

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Roasted Chicories with Brown Butter

Roasted Chicories with Brown Butter

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 oz. focaccia or ciabatta bread, cut into cubes
  • ¼ cup extra-virgin olive oil
  • 1 Tbsp. grated Parmesan cheese
  • 1 Tbsp. finely chopped Italian parsely
  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, in a small saucepan heat the butter over medium-low heat until browned. Remove from heat. Stir in lemon juice and capers.
  5. Arrange vegetable mixture on a platter. Drizzle with browned butter mixture and sprinkle with croutons and 2 tablespoons parsley.

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Recipe compliments of Better Homes & Gardens

Skirt Steak with Paprika Butter and Sagey Potatoes

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A new take on your steak and potatoes menu is this thinly sliced skirt steak with a lightly smoky, tangy paprika butter. While the steak recipe is enough to feed 10, and the potato recipe feeds 6-8, we halved both of them and still had leftovers for another meal. Both the meat and potato recipes hail from Food & Wine, neither of which employ a long list of ingredients.

Adobo Seco was our seasoning of choice for rubbing both sides of the steak(s), although just using salt and pepper works fine too. Remember, skirt steak is a very thin piece of meat so it will cook quickly on the grill, just a couple of minutes per side for medium rare. Make sure to slice against the grain when cutting it.

If desired, go ahead and make the paprika butter which can stand at room temperature for up to 4 hours; reheat the butter gently. We took the opportunity to do this step ahead of time, so we wouldn’t be rushed at the last minute.

  • Rub with oil and season
  • Grill over high heat
  • Slice across the grain
  • Spoon the paprika butter over meat
  • Serve right away

Skirt Steak with Paprika Butter

  • Servings: 10
  • Difficulty: easy
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Ingredients

  • 6 Tbsp. unsalted butter
  • 6 garlic cloves, thinly sliced
  • 1 1/2 tsp. smoked hot paprika
  • 2 Tbsp. fresh lemon juice
  • Salt
  • 5 lbs. skirt steaks
  • Vegetable oil, for rubbing
  • Freshly ground pepper

Directions

  1. Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes.
  2. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
  3. Rub the skirt steaks with oil and season with salt and pepper (or Adobo Seco seasoning). Grill over high heat until nicely charred and medium-rare, about 3 minutes per side.
  4. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain.
  5. Spoon the paprika butter over the steak and serve right away.

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Recipe compliments of Jon Shook and Vinny Dotolo for Food & Wine

We also added ratatouille made a few days ago and reheated for tonite’s dinner.

Smashed Sage-Butter Potatoes

Among the BEST potatoes we’ve ever eaten!

Smashed Sage-Butter Potatoes

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 4 lbs small Yukon Gold potatoes, about 1 1/2″ diameter
  • 1/2 cup unsalted butter (4 ounce)
  • 1/2 cup fresh sage leaves (about 1/4 ounce)
  • Kosher salt, to taste
  • After cooling slightly, gently smash taters
  • Pour sage butter over smashed potatoes

Directions

  1. Add water to a Dutch oven to a depth of 1/2 inch; place a steamer basket in Dutch oven. Bring water to a boil over high. Place potatoes in steamer basket. Cover, reduce heat to medium, and steam until potatoes are tender, 30 to 35 minutes. Let cool 10 minutes.
  2. Meanwhile, melt butter in a large skillet over medium. Add sage leaves, and cook, stirring constantly, until leaves turn dark green in spots and butter is light golden brown, 4 to 5 minutes. Remove from heat.
  3. Place potatoes on a baking sheet, and gently smash using the bottom of a measuring cup. Transfer to a large serving bowl, and gently toss with sage butter. Season with salt to taste.

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Recipe compliments of Brian Marcy for Food & Wine

Mexican-Style Grilled Steak with Red Chile Salsa

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To create a recipe for a carne asada platter that satisfies like the original, Cook’s Illustrated started with skirt steak. Alas, our supermarket was not carrying skirt steak at the time, but had some nice flank steaks, so that’s what we went with. Adapt and prosper, right?

Here, a dry salting promotes faster browning on the grill. Afterward you give the steak a squeeze of fresh lime before serving for an added dimension of flavor. To speed up charring even more and create a large enough area of concentrated heat to cook all four steaks at once, Cook’s Illustrated cut the bottom from a disposable aluminum roasting pan and used it to corral the coals. Not us. We didn’t even pound down the meat to a 1/4″. Just gas-grilled them after refrigeration and got a beautiful medium-rare after 4-5 minutes on each side to reach 130°.

Mexican-Style Grilled Steak

For heady garlic flavor, treat the cooked steaks like bruschetta, rubbing their rough crusts with a smashed garlic clove. And don’t forget to make the smoky, earthy guajillo Red Chile Salsa—it’s the perfect accompaniment to the steak. If you can’t locate the guajillos at your grocery store or specialty ethnic market, they are easily ordered online.

In addition, we made Simple Refried Beans from a can of pinto beans, chopped onion and garlic. Even though the instructions indicate to start with a nonstick skillet, we didn’t because the potato masher could mar the surface of the pan.

Mexican-Style Grilled Steak (Carne Asada)

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 tsp. kosher salt
  • ¾ tsp. ground cumin
  • 1 (2-lb.) skirt steak, trimmed, pounded 1/4 inch thick and cut with grain into 4 equal steaks
  • 1 (13″ x 9″) disposable aluminum roasting pan (if using charcoal)
  • 1 garlic clove, peeled and smashed
  • Lime wedges

Directions

  1. Combine salt and cumin in small bowl. Sprinkle salt mixture evenly over both sides of steaks. Transfer steaks to wire rack set in rimmed baking sheet and refrigerate, uncovered, for at least 45 minutes or up to 24 hours.
  2. Meanwhile, if using charcoal, use kitchen shears to remove bottom of disposable pan and discard, reserving pan collar.
  3. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, place disposable pan collar in center of grill over bottom vent and pour coals into even layer in collar. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
    FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
  4. Clean and oil cooking grate. Place steaks on grill (if using charcoal, arrange steaks over coals in collar) and cook, uncovered, until well browned on first side, 2 to 4 minutes.
  5. Flip steaks and continue to cook until well browned on second side and meat registers 130 degrees, 2 to 4 minutes longer.
  6. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest for 5 minutes.
  7. Rub garlic thoroughly over 1 side of steaks. Slice steaks against grain into 1/4-inch-thick slices and serve with lime wedges.
  • Another option is to serve in warm tortillas…
  • …Add the meat, sauce and roll up

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Recipe adapted from Cook’s Illustrated

Red Chile Salsa

Fire-roasted tomatoes are the secret ingredient in this salsa. They add smoky depth without adding extra work. Dried guajillo chiles are toasted and ground for rich, deep flavor. Vinegar and spices round out the mixture for a salsa that is smoky, spicy, and slightly tart.

A guajillo chile (in Spanish, meaning big pod) is the second-most commonly used dried chili in Mexican cuisine after poblanos (ancho). There are two main varieties that are distinguished by their size and heat factors. The guajillo puya is the smaller and hotter of the two. In contrast, the longer and wider guajillo has a more pronounced, richer flavor and is somewhat less spicy, which is what we used here.

  • Toasting the gujillos
  • The finished salsa in a food processor

Red Chile Salsa

  • Servings: makes 2 cups
  • Difficulty: easy
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Ingredients

  • 1 ¼ oz. dried guajillo chiles, wiped clean
  • 1 (14.5-oz.) can fire-roasted diced tomatoes
  • ¾ cup water
  • ¾ teaspoon salt
  • 1 garlic clove, peeled and smashed
  • ½ tsp. distilled white vinegar
  • ¼ tsp. dried oregano
  • ⅛ tsp. pepper
  • Pinch ground cloves
  • Pinch ground cumin

Directions

  1. Toast guajillos in 10-inch nonstick skillet over medium-high heat until softened and fragrant, 1 to 2 minutes per side.
  2. Transfer to large plate and, when cool enough to handle, remove stems and seeds.
  3. Place guajillos in blender and process until finely ground, 60 to 90 seconds, scraping down sides of blender jar as needed.
  4. Add tomatoes and their juice, water, salt, garlic, vinegar, oregano, pepper, clove, and cumin to blender and process until very smooth, 60 to 90 seconds, scraping down sides of blender jar as needed. (Salsa can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.)

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Simple Refried Beans

A couple of slices of bacon fat gives the beans meaty depth. Onions and garlic provide savory notes, while the rich canning liquid from pinto beans helps to create a silky texture and a rich flavor. Mash the beans with a potato masher for a partly smooth, partly chunky texture.

Ingredients

  • bacon, 2 slices
  • 1 small onion, chopped fine
  • 2 garlic cloves, minced
  • 1 15-oz. can pinto beans (do not drain)
  • 1/4 cup water

Directions

  1. Heat bacon in 10-inch nonstick skillet over medium-low heat until fat renders and bacon crisps, 7 to 10 minutes, flipping bacon halfway through. Remove bacon and reserve for another use (or eat as a snack while finishing dinner 😉 ).
  2. Increase heat to medium, add onion to fat in skillet, and cook until lightly browned, 5 to 7 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Add beans and their liquid and water and bring to simmer. Cook, mashing beans with potato masher, until mixture is mostly smooth, 5 to 7 minutes.
  5. Season with salt to taste, and serve.

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Salsa and beans recipes are both from Cook’s Illustrated

Flank Steak with Salsa Verde Salad

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This summery dinner salad is perfect for the dog days of August. While the list of ingredients may seem a bit lengthy, the salsa verde made with scallions, mint, cilantro (or parsley), capers and garlic becomes the marinade for both the steak and the dressing for the greens. A win-win in my book. If you’re following a low-carb diet, this baby is for you.

This meal was one of our Cape Cod vacation dinners for the two of us. (So yes, we had leftovers, yeah!) The NYTimes recipe originally called for skirt steak, but the local grocery store wasn’t carrying any—instead they had some beautiful flank steaks, a perfect substitute.

We also took it upon ourselves to grill the romaine quarters, even though the original recipe didn’t include this step. Slightly charring the romaine, which was brushed all over with olive oil, added an inviting addition to the flavor profile. And what the heck, the grill was still hot and the meat had to rest, after all…

And because when you are in vacation mode and need to adapt without fuss, we used cilantro in place of parsley, because, well, that’s what we had on hand and didn’t feel like making an extra trip to the supermarket. Some folks can’t stomach cilantro, so parsley is your best alternative. We happen to love the herb.

Flank Steak with Salsa Verde Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 pounds flank steak
  • 1/2 cup extra-virgin olive oil, plus more for romaine
  • 1/4 cup red-wine vinegar
  • 1/4 cup thinly sliced scallions
  • 2 tablespoons capers, drained and roughly chopped
  • 1 tablespoon minced garlic (about 2 large cloves)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 tablespoons chopped fresh cilantro (or parsley)
  • 2 tablespoons chopped fresh mint
  • 1/4 cup toasted pine nuts
  • 2 romaine hearts
  • 1/2 cup crumbled feta cheese

Directions

  1. If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish such as glass. Transfer steak(s) to dish.
  2. In a large glass measuring cup, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of dressing over the steak and turn to coat both sides.
  3. Add the cilantro (or parsley) and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate for at least 3o minutes and up to 24 hours. (If marinating overnight, cover and refrigerate the reserved dressing.)
  4. In a small sauté pan over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
  5. Set the grill to medium-high heat. Pat the steaks dry with a paper towel and grill 3 to 5 minutes on each side for medium-rare, 125°. Check with an instant read thermometer.
  6. Transfer tp a plate, sprinkle with salt, and allow to rest for 10 minutes.
  7. Meanwhile, cut the romaine hearts into quarters. Brush all over with olive oil and sprinkle lightly with kosher salt. Grill for a total of 5 minutes, turning once to char both sides lightly.
  8. Arrange romaine in one layer on a large platter, leaving room in the middle for the steaks.
  9. Slice the steak into 3″ pieces, then slice against the grain to cut the steak into wide strips. Place in center of platter pouring any accumulated juices over the meat.
  10. Sprinkle feta, pine nuts and remaining 1 tablespoon of mint over the romaine.
  11. Arrange the sliced steak on the platter, drizzle with reserved dressing over steak and lettuce. Serve immediately.

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Adapted from a recipe by Lidey Heuck from the NYTimes