Best Marinated Skirt Steak With Pan Roasted Vegetables Recipes

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SKIRT STEAK MARINATED WITH ROASTED TOMATO SALSA



Skirt Steak Marinated with Roasted Tomato Salsa image

Provided by Marc Murphy

Categories     main-dish

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 16

2 medium tomatoes (about 1 pound), cut into thick wedges
1/2 large red onion, cut into thick wedges
1 small or 1/2 large jalapeno
1 small clove garlic, unpeeled
1/2 cup packed fresh cilantro leaves
1/2 tablespoon chopped canned chipotles in adobo (with some of the sauce), plus more to taste
1/4 teaspoon kosher salt
1/4 cup canola or other neutral oil
1 1/2 pounds skirt steak
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 large (or 4 small) heads romaine lettuce, halved lengthwise and cores left intact
3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/4 cup fresh lemon juice (from about 2 lemons)

Steps:

  • For the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.)
  • Line a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more.
  • (Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.)
  • Transfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week.
  • For the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving.
  • For the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine.
  • Prepare a grill or grill pan for medium-high heat.
  • Remove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes.
  • Place the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.)
  • Transfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately.

SKIRT STEAK WITH ROASTED ROOT VEGETABLES



Skirt Steak With Roasted Root Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 sprig rosemary plus 1/2 teaspoon chopped leaves
5 medium carrots, halved lengthwise
5 medium parsnips, halved lengthwise
3 teaspoons Worcestershire sauce
2 1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 clove garlic, minced
1 1/2 pounds skirt steak, cut into 4 pieces

Steps:

  • Preheat the oven to 450 degrees F. Pick the leaves off the rosemary sprig and toss them with the carrots, parsnips, 2 teaspoons Worcestershire sauce, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast, stirring once, until the vegetables are tender and golden brown, about 25 minutes.
  • Meanwhile, mix the garlic, chopped rosemary, the remaining 1 teaspoon Worcestershire sauce, 1/2 tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub all over the steaks.
  • When the vegetables are halfway done (after about 12 minutes), heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and drizzle with the pan juices.
  • Per serving: Calories 507; Fat 32 g (Saturated 11 g); Cholesterol 90 mg; Sodium 818 mg; Carbohydrate 19 g; Fiber 5 g; Protein 33 g

Nutrition Facts : Calories 446 calorie, Fat 23 grams, SaturatedFat 6.5 grams, Cholesterol 111 milligrams, Sodium 335 milligrams, Carbohydrate 21 grams, Fiber 5.5 grams, Protein 38 grams, Sugar 7 grams

MARINATED SKIRT STEAK WITH QUICK-PICKLED FETA



Marinated Skirt Steak with Quick-Pickled Feta image

This is really a recipe where you can grill the meat or cook it over the stove. Whatever you prefer. I like getting a good sear in a heavy-bottomed skillet but have tried both methods and been really happy with the result.

Provided by Alex Guarnaschelli

Time 3h15m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons canola oil, divided
1 1/2 to 2 pound piece skirt steak
Kosher salt and freshly ground black pepper
6 cloves garlic, peeled and grated on a vegetable grater or zester, or pressed in garlic press
2 tablespoons Worcestershire sauce
2 sprigs fresh rosemary, stemmed and leaves coarsely chopped (about 2 teaspoons)
2 teaspoons fennel seeds, lightly toasted and crushed
4 ounces feta, crumbled
2 tablespoons red wine vinegar
2 tablespoons dried oregano
2 tablespoons extra-virgin olive oil

Steps:

  • For the steak: Heat a cast iron or heavy-bottomed skillet and add half of the oil. When the oil begins to smoke lightly, season the steak on both sides with salt and use a pair of tongs to carefully drop it into the hot oil in the skillet. Cook it on the first side for 1 minute and then turn it on the second side for another minute. In a small bowl, stir together the garlic, Worcestershire sauce, rosemary, and fennel seeds. Remove the steak from the skillet; it will still be barely cooked. Use the back of a spoon to spread the garlic mixture on both sides of the steak and allow it to rest for 10 minutes. Refrigerate for a few hours and allow it to marinate or simply sear it again and serve.
  • For the vinaigrette: In a small bowl, combine the feta cheese with the red wine vinegar, oregano, and olive oil. Stir to blend. Set aside
  • To assemble: When ready to serve the steak, wipe out the grease and anything sticking to the bottom of the skillet. Heat the skillet again and add the remaining 2 tablespoons oil. Sear the steak again and cook to desired temperature. For medium rare, cook for 3 to 4 minutes on each side. Remove the steak from the skillet and place it on a flat surface. Cut against the natural grain of the meat to tenderize. Top with the feta dressing. Serve immediately.

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