Best Michael Symons Grilled Skirt Steak With Asparagus And Pea Panzanella Salad Recipes

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GRILLED SKIRT STEAK WITH STICKY BARBECUE ONIONS



Grilled Skirt Steak with Sticky Barbecue Onions image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
4 yellow onions, thinly sliced
Kosher salt and freshly ground black pepper
2 ounces ketchup
2 ounces apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons light brown sugar
1 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon sweet paprika
2 pounds skirt steak, cleaned
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus more for the cutting board
1 tablespoon fresh oregano leaves, finely chopped
1 teaspoon sweet paprika

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.)

MY FAVORITE ASPARAGUS



My Favorite Asparagus image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 tablespoon whole-grain mustard
1 teaspoon prepared horseradish
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
2 large bunches thick asparagus, trimmed
2 red endive, quartered
1 large yellow onion, cut into 1/2-inch-thick rings
Olive oil, for cooking
Fresh tarragon leaves, optional, for serving

Steps:

  • Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
  • Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.

SKIRT STEAK WITH SALSA VERDE SALAD



Skirt Steak With Salsa Verde Salad image

Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.

Provided by Lidey Heuck

Categories     dinner, meat, salads and dressings, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds skirt steak
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1/4 cup thinly sliced scallions (about 2)
2 tablespoons capers, drained and roughly chopped
1 tablespoon minced garlic (about 2 large cloves)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1/4 cup toasted pine nuts
2 romaine hearts
1/2 cup crumbled feta cheese (about 3 ounces)

Steps:

  • If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
  • Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
  • In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
  • Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
  • While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

GRILLED SKIRT STEAK WITH SALSA VERDE AND FRESH CHICK PEA SALAD



Grilled Skirt Steak with Salsa Verde and Fresh Chick Pea Salad image

Provided by Michael Symon : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 21

1 whole skirt steak, fat trimmed
1 clove garlic, minced
1/2 shallot, minced
1 salt-packed anchovy, rinsed, boned and minced
2 tablespoons salt-packed capers, rinsed
Pinch red chili flakes
1/2 Fresno chile, seeded and minced
1 lemon, zested and juiced, juice reserved
1/2 cup chiffonade fresh mint leaves
1/2 cup fresh flat-leaf parsley, chiffonade
1/2 cup extra-virgin olive oil, plus more for drizzling
Freshly cracked black pepper
Kosher salt
Salt
3 cups fresh chickpeas, shelled
1/2 shallot, thinly sliced
1/2 Fresno chile, seeded and julienned
Freshly cracked black pepper
Extra-virgin olive oil
1/2 cup freshly picked flat-leaf parsley
1/2 cup freshly picked mint leaves

Steps:

  • Remove the skirt steak from the refrigerator and allow it to come to room temperature.
  • For the salsa verde:
  • To a medium bowl, add the garlic, shallot, anchovy, capers, red chili flakes, chile, lemon zest (saved juice for later), mint and parsley. Save the lemon juice just until serving - this will help prevent the herbs from turning a dark unappealing color. Add the extra-virgin olive oil and freshly cracked black pepper, to taste. Set aside. Do not salt now. Allow the flavors to meld and come together.
  • Preheat the grill over high heat.
  • Season the skirt steak with kosher salt and freshly cracked black pepper and drizzle both sides with extra-virgin olive oil. Put on the grill and cook for about 2 to 3 minutes for the first side, then flip. Continue to cook for another 1 1/2 to 2 minutes for medium-rare, remembering that the second side doesn't take as long as the first. Remove the steak from the grill to a cutting board. Let rest prior to slicing.
  • For the chick pea salad:
  • Put a large pot of water over high heat and bring to a boil. Once at a boil, season with salt and add the chickpeas. Allow to blanch for about 10 to 15 seconds. Add the shallots and chile to a medium bowl. Drain the chick peas and add to the shallots and chile. Season with salt and pepper, to taste, and drizzle with extra-virgin olive oil. Toss in the parsley and mint leaves. Taste and season, if needed.
  • When ready to serve, add the lemon juice to the salsa verde. Taste and season with salt and pepper, only if necessary.
  • Slice the skirt steak in half and then against the grain and mound the slices onto each serving plate. Top with some of the salsa verde and the chick pea salad.

GRILLED SKIRT STEAK WITH GARLIC AND HERBS



Grilled Skirt Steak With Garlic and Herbs image

Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, steaks and chops, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 cup basil leaves, more for garnish
3 scallions, white and green parts, thinly sliced, more for garnish
2 tablespoons lemon thyme leaves, more for garnish
2 fat garlic cloves, roughly chopped
2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 1/2 teaspoons kosher salt
Finely grated zest of 1 lemon
Juice of half a lemon
1/4 cup extra-virgin olive oil
2 1/2 pounds skirt steak

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.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram

GRILLED SKIRT-STEAK SALAD



Grilled Skirt-Steak Salad image

Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h5m

Yield Serves 4 to 6

Number Of Ingredients 11

12 ounces skirt steak, cut into 4 even pieces
Kosher salt and freshly ground pepper
2 ears corn, shucked
1 large red onion, cut into 1/3-inch-thick rounds
Extra-virgin olive oil, for brushing
Vegetable oil, for grill
Basic Vinaigrette
1 head romaine, chopped
1 orange or yellow bell pepper, stem removed, seeded and chopped
1 cup cherry tomatoes, halved
3 ounces feta, crumbled (2/3 cup)

Steps:

  • Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
  • Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
  • Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
  • In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

MICHAEL SYMON'S GRILLED SKIRT STEAK RECIPE - (4.1/5)



Michael Symon's Grilled Skirt Steak Recipe - (4.1/5) image

Provided by á-25089

Number Of Ingredients 8

1 1/2 to 2 pound skirt steak, or flank steak, hanger steak or beef heart
1 cup balsamic vinegar
1/3 cup brown sugar
2 garlic cloves, smashed
2 sprigs of rosemary
1 teaspoon chili flakes
Olive oil
Salt and pepper, to taste

Steps:

  • Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable plastic bag and pour the marinade into it. Marinate for a minimum of 2 hours and preferably overnight in the fridge. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of the marinade from the steak and drizzle it with olive oil. Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.

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