Best Skirt Steak Skewers With Avocado And Pepper Sauce Recipes

Smoky and Fiery Skirt Steak With Avocado-Oregano Relish image

Provided by Crafty Lady 13

Categories Steak

Time 23m

Yield 6 serving(s)

Number Of Ingredients 19

1/4 cup red wine vinegar
2 garlic cloves, chopped
2 chipotle chiles in adobo
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup canola oil
1/4 cup finely chopped fresh cilantro leaves
2 ripe Hass avocadoes, pitted, peeled, and coarsley chopped
1/2 medium red onion, finely chopped
2 limes, juice of
2 tablespoons canola oil
1 tablespoon finely chopped fresh oregano leaves
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 lbs skirt steaks, cut crosswise into 3 equal pieces
1 tablespoon canola oil
1 teaspoon kosher salt
2 teaspoons fresh ground black pepper

Steps:

Smoky and Fiery Dressing: Combine the vinegar, garlic, chiles, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Add the cilantro and pulse 2 times just to incorporate.
Avocado-Oregano Relish: Combine all the ingredients for the relish in a medium bowl.
Grilled Skirt Steak: Heat your grill to high. Brush the steak with the oil and season both sides with salt and pepper. Grill, turning once, for 6 to 8 minutes until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes.
Cut the meat against the grain into 1/2-inch thick slices. Drizzle each serving with dressing and top with 2 tablespoons of the avocado relish. Serve the remaining relish on the side if desired.

Nutrition Facts : Calories 563.4, Fat 44.7, SaturatedFat 7.6, Cholesterol 98.3, Sodium 543.2, Carbohydrate 8.1, Fiber 3.6, Sugar 1.8, Protein 33.1

Skirt Steak With Peppers image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound baby red-skinned potatoes, halved
Kosher salt
1 1/4 pounds skirt steak
Freshly ground pepper
1 tablespoon extra-virgin olive oil
3 bell peppers (any color), thinly sliced
1/2 onion, thinly sliced
2 cloves garlic, thinly sliced
3 tablespoons tomato paste
3 tablespoons chopped fresh parsley
Juice of 1/2 lemon, plus wedges for serving

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.