Best Skirt Steak With Onion Marmalade Recipes

CHILE VINEGAR MARINATED SKIRT STEAK WITH ONION CILANTRO RELISH

Steps:

• To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours.
• To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water.
• In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed.
• Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side.

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.

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS

Steps:

• In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

SKIRT STEAK WITH ONION MARMALADE

Steps:

• In a medium saucepan, combine 1/2 cup of the sugar with the wine and bring to a boil, stirring to dissolve sugar. Add red onion, cover and cook over high heat, stirring occasionally, until softened, about 5 minutes. Drain the onion slices and discard the liquid. Return the onion to the pan. Add the remaining 1/2 cup sugar and the red wine vinegar and cook over medium heat, stirring occasionally, until syrupy, about 6 more minutes.
• Meanwhile, in a large skillet, heat 2 tbls. olive oil until shimmering. Add the Spanish onion and cook over medium high heat, stirring, until softened, about 5 minutes. Add the sliced garlic and roasted red peppers and cook over medium heat until the garlic is softened, about 5 minutes. Add the sherry vinegar. Scrape the mixture into a food processor and puree until fairly smooth. Season the red pepper sauce with salt and pepper and move to a bowl. Rinse out the skillet and pat dry.
• Heat the skillet until hot but not smoking. In a small bowl, combine the remaining 1/4 cup olive oil with the minced garlic, cayenne and cumin. Rub the mixture over the steaks and season with salt. Add the steaks to the skillet and cook them over high heat, turning once, until they are medium-rare, about 5 minutes. Transfer the steaks to plates and serve with the onion marmalade and red pepper sauce. Enjoy!