Best Cuban Skirt Steak With Tomato Escabeche And Mango Steak Sauce Recipes

Sauteed Skirt Steak in Spicy Tomato Sauce image

Number Of Ingredients 5

1 small onion
a 14- to 15-ounce can whole tomatoes in purée
1 fresh serrano or jalapeño chile
3/4 pound skirt steak
1 tablespoon vegetable oil

Steps:

Preheat oven to 250°F.
Halve onion and thinly slice. Drain tomatoes, reserving purée, and finely chop. Wearing protective gloves, seed chile if desired for a milder sauce and finely chop. Cut steak crosswise into 4 pieces. Pat steak dry and season with salt.
Heat a dry 12-inch heavy skillet over moderately high heat until hot and add oil. Sauté steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven.
To skillet add onions with tomatoes, reserved purée, chile, and salt to taste and simmer, stirring occasionally, until sauce is thickened slightly and onion is crisp-tender, about 5 minutes. Stir in any juices that have accumulated on baking dish from steak. Serve steak with sauce. Serves 2.

Cuban Skirt Steak image

Provided by Rita1652

Categories Steak

Time 26m

Yield 4 serving(s)

Number Of Ingredients 19

3 garlic cloves, minced
1 teaspoon kosher salt
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano, chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon black pepper
2 chipotle chiles in adobo, minced
1 cup sour orange juice (Mixed OJ and lime juice can be subbed)
1 small onion, diced
1 tablespoon olive oil
2 1/4 lbs skirt steaks, each halved crosswise (2 steaks)
grilled scallion
grilled bell pepper
lettuce
cheese
tortilla
salsa
avocado, slices

Steps:

Mix marinade ingredients together. Pour into a a large zip-lock bag. Place steak in the bad and seal bag, chilled, at least 6 hours.
Bring steak to room temperature, about 30 minutes.
While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Grill steak on lightly oiled grill rack, uncovered, turning over once, 6-8 minutes total for medium-rare.
Cut steak diagonally across grain into 1/4-inch-thick slices.

Nutrition Facts : Calories 600.8, Fat 29.6, SaturatedFat 9.7, Cholesterol 150.4, Sodium 636.1, Carbohydrate 10.7, Fiber 1.4, Sugar 6.1, Protein 69.5

Cuban Skirt Steak and Vegetables image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 13

8 small cloves garlic
6 tablespoons fresh lime juice (from 2 limes)
3/4 teaspoon cumin seeds, toasted
1/2 teaspoon dried oregano
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 skirt steak (1 1/2 pounds), cut into 4 pieces
1 small white onion, cut into 1/2-inch wedges (2 cups)
1 large green bell pepper, stem, ribs, and seeds removed, cut into 1/2-inch strips (2 cups)
2 ears corn, shucked and cut crosswise into 1-inch rounds
1 tablespoon unsalted butter, room temperature
1 small loaf ciabatta, halved

Steps:

Place garlic, lime juice, cumin seeds, oregano, and parsley in a food processor. With machine running, slowly add 1/4 cup plus 2 tablespoons oil until combined. Season with salt and pepper.
Pat steak dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add steak. Cook, turning once, until golden brown, 2 to 5 minutes a side, depending on thickness. Transfer to a plate.
Pour off fat from pan; wipe clean. Add remaining 2 tablespoons oil, onion, and bell pepper; cook, stirring occasionally, until vegetables are just browned, 3 to 4 minutes. Add corn; cook until browned, about 2 minutes. Return steak with juices to pan along with 1/3 cup garlic sauce. Cook, tossing, 1 minute.
Meanwhile, preheat a griddle or cast-iron skillet over medium. Butter both sides of bread halves. Cook, pressing with a spatula and flipping once, until golden, 5 minutes a side. Serve steak and vegetables with toasted bread and remaining garlic sauce.