Best Chipotle Skirt Steak With Green Beans Recipes

SKIRT STEAK WITH CHIPOTLE SPICE RUB

Steps:

• In a small bowl, mash the peppers with their sauce. Mix in the lime juice, cumin, coriander and pepper. Rub all over the steaks and marinate in the refrigerator for 2 hours. Allow steaks to rest out of the refrigerator for 30 minutes before cooking.
• Preheat the broiler. Season the steaks all over with salt. Broil the steaks to desired doneness, about 3 minutes on each side for rare. (Time will depend on strength of broiler.)

CHIPOTLE-MARINATED SKIRT STEAK

Steps:

• Mix onion, chipotle chiles, garlic, cumin, salt, chili powder, paprika and olive oil in a large bowl or ziploc bag.
• Add steak and coat completely and evenly.
• Cover and let stand at room temperature for 30 minutes.
• Preheat grill to high heat.
• Cook steak over high heat, until nicely browned and cooked to your desired doneness. (about 6 minutes for rare; 8 minutes for medium-rare).
• Remove from grill and place on cutting board; loosely tent with foil.
• Let rest 10 minutes.
• Squeeze juice of fresh lime over steak, if desired.
• Slice into thin strips, across grain.
• Serve.
• If making fajitas, grill some onions & peppers along with the steaks. Add other garnishes as desired, such as avocado slices and tomatoes.
• For tacos you may want to add lettuce, cheese & salsa.
• These make delicious sandwiches served on crusty rolls with grilled onions, mushrooms & peppers; topped with melted swiss or jack cheese.

CHIMICHURRI SKIRT STEAK WITH SAUTEED FENNEL, GREEN BEANS AND TOMATOES

Steps:

• For the chimichurri: In a bowl, mix together the olive oil, lime juice, parsley, basil, oregano, thyme, garlic and shallots. Season with salt and pepper. Divide the chimichurri between two bowls--use half as the marinade and half as the dipping sauce.
• For the steak: Place the steak in a large baking dish and pour over half of the chimichurri. Turn to coat; cover and marinate in the refrigerator for 2 hours.
• Preheat a grill to high. Let the steak come to room temperature, then remove it from the marinade and sprinkle with salt and pepper. Grill for 4 to 5 minutes on one side, until browned. Turn, and grill another 4 to 5 minutes for medium-rare. Remove from the grill and let rest for 10 minutes before slicing thinly on the bias.
• For the vegetables: Bring a small saute pan with salted water to a boil, and blanch green beans. Remove the beans to an ice bath.
• Coat a medium saute pan with olive oil, and bring to high heat. Add the fennel, and sweat about 5 minutes. Add the garlic, and saute until aromatic. Add tomatoes and green beans, and cook until wilted.
• Serve the steak and vegetables with the remaining half of the chimichurri sauce on the side.

CHIPOTLE STEAK WITH COLLARD GREENS

Steps:

• Preheat the oven to 400 degrees F. Mix the chile powder, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub on the steak. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil, then add the steak; sear 3 minutes per side. Transfer the skillet to the oven and cook until a meat thermometer inserted sideways into the steak registers 135 degrees F for medium rare, 15 to 20 minutes. Transfer the steak to a cutting board.
• Meanwhile, heat the remaining 2 tablespoons vegetable oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, 5 minutes. Add the collard greens and 1/2 cup water and cook, stirring occasionally, until warmed through, 10 minutes. Add 1 tablespoon vinegar, and salt and pepper to taste.
• Whisk the ketchup, the remaining 3 tablespoons vinegar, the honey, Worcestershire sauce, mustard and 1/2 cup water in a bowl. Return the cast-iron skillet to medium-high heat; add the ketchup mixture and cook until thickened, 3 to 5 minutes. Slice the steak against the grain. Serve with the sauce and collard greens.