Best Brown Sugar Skirt Steak With Succotash Recipes

Brown Sugar Skirt Steak image

Provided by Food Network Kitchen

Time 43m

Number Of Ingredients 6

1/4 cup brown sugar
Kosher salt and freshly ground pepper
1 pound skirt steak, trimmed and cut into 4 portions
1 large red onion, cut into thick rounds
Olive oil
1 lime, cut into wedges, for serving

Steps:

1. Preheat a grill to high heat. Mix the brown sugar, 2 tablespoons salt, and 1 tablespoon pepper together in a small bowl. Rub into the steaks and set aside for 15 to 20 minutes.
2. Drizzle the onion with olive oil and season with some salt. Grill on each side until soft and darkly charred, about 8 minutes. Set aside.
3. Grill the steaks on high heat until crisp, about 2 1/2 minutes per side. Set aside to rest for 5 minutes, and then slice the steaks across the grain. Serve over the grilled onions with a lime wedge.

Succotash image

Provided by Food Network

Categories side-dish

Time 56m

Yield Serves 6

Number Of Ingredients 6

2 cups frozen baby lima beans or fresh shelling beans
6 ears sweet corn, kernels and scrapings removed separately
4 tablespoons butter
Salt and freshly milled pepper
Chopped parsley
Paprika

Steps:

Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.

Autumn Succotash image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1/4 large butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 2 cups)
1 bunch Tuscan kale, stemmed and torn into large pieces
7 tablespoons unsalted butter
Kosher salt and freshly ground pepper
8 ounces shiitake mushrooms, stemmed and chopped
1 15-ounce can white hominy, drained and rinsed
1 large red onion, chopped
1 red bell pepper, chopped
1 Fresno chile pepper, seeded and chopped
1 clove garlic, finely grated
3 sprigs thyme
2 cups fresh corn kernels (from about 4 ears)

Steps:

Combine the squash, kale, 1 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water in a large nonstick skillet; bring to a boil over medium-high heat. Cover and simmer until the squash is tender, 5 to 8 minutes. Uncover and cook until the water is evaporated and the squash is beginning to brown, about 5 minutes. Transfer to a bowl.
Heat 3 tablespoons butter in the same skillet over high heat. Add the mushrooms and hominy and cook, stirring once, until browned, 4 to 6 minutes. Reduce the heat to medium high, season with salt and pepper and cook, tossing frequently, until the mushrooms are tender, about 2 minutes. Transfer to the bowl with the squash mixture.
Heat the remaining 3 tablespoons butter in the skillet over medium-high heat. Add the red onion, bell pepper, chile pepper, garlic, thyme and a pinch each of salt and pepper. Cook, tossing, until the vegetables are tender and beginning to brown, 5 to 8 minutes. Add the corn and season with salt and pepper; cook, tossing, until the corn is tender, 6 to 8 minutes. Add the squash mixture to the skillet and toss. Transfer to a serving dish.