Best Grilled Skirt Steak With Red Peppers Onions Recipes

SKIRT STEAK WITH PEPPERS

Steps:

• Put the potatoes in a pot and cover with cold water by about 1 inch; add salt. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain.
• Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add the steak (in batches, if necessary) and cook until medium rare, 1 to 5 minutes per side, depending on the thickness. Transfer to a plate and tent loosely with aluminum foil.
• Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon salt; cook, stirring often, until the vegetables are slightly soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes. Stir in the potatoes, parsley and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.

STEAK WITH CHIPOTLE-LIME CHIMICHURRI

Steps:

• For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

GRILLED SKIRT STEAK WITH GARLIC AND HERBS

Steps:

• In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
• Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
• Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

GRILLED SKIRT STEAK HASH WITH ROASTED RED PEPPER HOLLANDAISE

Steps:

• For the dry rub: Combine the black pepper, brown sugar, salt, ancho chile powder, granulated garlic, instant espresso powder, ground oregano, onion powder and dry mustard powder in a small bowl and stir to combine thoroughly.
• Toss the asparagus with the olive oil, salt, and pepper.
• Press the dry rub into the steak and rub liberally on both sides. Preheat an oiled grill to medium-high heat. Cook the steak on one side until seared, about 8 minutes, then flip over. Add the asparagus to the grill. Cook the asparagus and steak until the asparagus is tender, about 10 minutes, and the steak reaches an internal temperature of 135 degrees F. Tent the steak with foil and let rest for 10 minutes. Slice thinly against the grain.
• For the hash: Heat a 12 inch cast iron skillet (or heavy, large pan) to medium heat. Add 1/4 cup olive oil, then add the diced potatoes. Season with salt and pepper and let the potatoes cook on all sides. When the potatoes are about 3/4 of the way done and just starting to brown on all sides, add the onion and green and red bell peppers. Cook until the vegetables are cooked and caramelized, 5 to 7 minutes. Stir in the garlic and saute for another 30 seconds. Taste for seasoning.
• To serve: Cut the asparagus into 1-inch pieces and toss with the potato mixture. Plate the hash with the sliced steak on top, drizzle with the roasted red pepper hollandaise and garnish with the chopped scallions and sliced avocado. Dust with smoked paprika if desired.
• Over a stovetop gas flame, or under a broiler, char the red peppers on all sides. Place the peppers in a bowl and cover tightly with plastic wrap. Let rest 10 minutes. Remove the plastic wrap and peel or rub the skin off each pepper. Discard the stems and seeds from the peppers.
• Add the egg yolks, lemon juice, salt, paprika and cayenne to a blender. Blend the yolk mixture at medium speed until it lightens in color, about 25 seconds. Lower the speed and slowly begin to drizzle in the melted butter. Add in the charred peppers and blend until the mixture is smooth and homogenous. Season with more salt, cayenne pepper, or lemon juice if desired.

GRILLED SKIRT STEAK WITH STICKY BARBECUE ONIONS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the sticky barbecue onions: Heat a cast-iron skillet over direct heat. Melt the butter. Add the onions with a pinch of salt and cook until they begin to caramelize, about 5 minutes. Whisk together the ketchup, vinegar, mustard, sugar, cayenne, cumin and paprika in a small bowl (see Cook's Note). Add the sauce to the onions. Season with salt and pepper. Bring to a simmer and cook until the liquid reduces and begins to get sticky, 8 to 10 minutes. Move over indirect heat to keep warm while you cook your steak.
• For the steak: Sprinkle the steak with salt and pepper on both sides and bring to room temperature. Drizzle the steak with the oil and sprinkle with the oregano and paprika on both sides. Place the steak over direct heat and cook until it gets a nice char, 3 to 5 minutes per side for medium-rare.
• Add a splash of oil, a pinch of salt and some pepper to a cutting board. Place the steak on the seasoned oil on the cutting board, flip and rest 5 minutes. Slice the steak against the grain and serve topped with the onions.
• (Alternatively, you can cook the onions over medium-high heat on a stovetop, and the steak in a grill pan or cast-iron skillet over high heat on a stovetop.)

GRILLED SKIRT STEAK WITH MIXED PEPPERS

Steps:

• Whisk together tequila, lime, tomato paste, garlic, cumin, 1 tablespoon oil, 1 tablespoon cilantro, salt and cayenne. Cut steak in half, place in marinade, turn to coat, cover and set aside 1 to 1 1/2 hours.
• Heat grill to very hot. Set cooking grates close to fire. Or heat broiler.
• While grill heats, place remaining olive oil in a skillet over medium heat. Add peppers and jalapeños and sauté until peppers are limp and starting to brown. Season with salt and cayenne. Dust with remaining minced cilantro. Set aside.
• Grill or broil steak 3 to 5 minutes on one side, until starting to sear. Brush with marinade, turn and cook 2 to 3 minutes. Remove to a cutting board. Do not overcook.
• Reheat peppers and pile on a platter. Slice steak on bias in inch-wide strips. Arrange on the bed of peppers, garnish with cilantro and serve.

15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER

Steps:

• Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
• Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
• Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
• Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.

GRILLED BEEF SKIRT STEAK WITH ONION MARINADE

Steps:

• Make the onion marinade:
• Combine the onion, garlic, 1/4 cup of the oil, and water in a blender; blend until smooth. Put the skirt steak in a large resealable plastic bag or baking dish and pour in the onion mixture, coating both sides. Cover or wrap the meat well so the onion scent does not permeate your refrigerator; chill for at least 4 hours and up to 24 hours.
• To make the skirt steak:
• Prepare a grill to medium-high heat.
• Remove the steak from the marinade and season both sides with the kosher salt and pepper. Transfer the meat to the grill and let cook until one side is well seared, 3 minutes. Flip and cook for 2 minutes more, for rare to medium-rare. At this point, remove the steak from the grill and let rest for 2 minutes to allow the carryover heat to give it a more even doneness. Finally, return the steak to the grill and cook for 1 minute more per side (this guarantees this thin cut of steak will be served hot). (Add another minute of cooking on the second side for medium doneness.) Remove the skirt steak from the grill and let rest 1 to 2 minutes before slicing and serving.
• Cut each steak with the grain into three sections. Turn each piece to slice against the grain at a 45-degree angle. Slice into 1/4-inch pieces on a slight bias against the grain. You should get about 5 slices per cut piece, about 15 slices total. Transfer the meat to a warmed plate. Garnish with the remaining 1 tablespoon oil and smoked sea salt and serve with the chimichurri.