GRILLED SKIRT STEAKS WITH HAWAIIAN-STYLE TERIYAKI GLAZE AND GRILLED BROCCOLI
Steps:
- Preheat a 2-burner cast-iron grill or two grill pans over medium-high heat for about 3 minutes.
- Drizzle the grapeseed oil over the steaks and sprinkle with salt. Place the steaks on the grill, seasoned-side down, and cook for 4 to 5 minutes per side, or to the desired doneness.
- Place the broccoli spears on the grill next to the steaks and cook for 4 minutes per side. Brush the steaks with some teriyaki glaze just before taking them off the grill. Let the steaks rest for about 8 minutes before slicing.
- Arrange the sliced steak and grilled broccoli on a serving platter and finish with additional teriyaki glaze. Sprinkle with toasted sesame seeds and garnish with several sprigs of cilantro.
- Combine the pineapple juice, soy sauce, scallions, brown sugar, ginger, garlic and sesame oil in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook until thick, about 20 minutes.
PACIFIC ISLAND SKIRT STEAKS
Make and share this Pacific Island Skirt Steaks recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Make the marinade: in a bowl, whisk all the marinade ingredients together.
- Cut each skirt steak into 8-10 inch pieces.
- Place the steaks in a large zip-lock plastic bag and pour in marinade.
- Press the air out of the bag and seal tightly; refrigerate for 1 hour, turning occasionally.
- Remove steaks from the bag and discard the marinade.
- Pat the steaks dry with paper towels; let steaks stand at room temperature for 20-30 minutes.
- Lightly brush or spray both sides of the steaks with oil and season with pepper to taste.
- Grill over Direct High heat until cooked to desired doneness, 4-6 minutes for medium-rare, turning once.
- Remove from grill and let rest 2-3 minutes; slice thinly; serve warm.
Nutrition Facts : Calories 643.5, Fat 36.5, SaturatedFat 9.9, Cholesterol 133.7, Sodium 1518.1, Carbohydrate 12.7, Fiber 0.6, Sugar 8.2, Protein 63.7
TENDER JUICY SKIRT STEAK (CHURRASCO)
Ever wondered how to get a well-cooked, juicy piece of meat, without butterflying it or cutting down the middle to see if it's done and has a good color? Here you go! Serve with steamed veggies, mashed potatoes, salad, rice, or whatever you fancy.
Provided by Sweetie_12
Categories World Cuisine Recipes Latin American South American Brazilian
Time 8h58m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
- Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.
- Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
- Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 9.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.5 g, Protein 15.5 g, SaturatedFat 2.9 g, Sodium 1039.1 mg, Sugar 3.4 g
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