Best Skirt Steak With Roasted Root Vegetables Recipes

FLANK STEAK WITH ROASTED ROOT VEGETABLES

Flank Steak with Roasted Root Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 carrots, halved crosswise and lengthwise
4 parsnips, halved crosswise and lengthwise
1 turnip, peeled and cut into 1/2- to 3/4-inch wedges
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons chopped fresh rosemary, plus 1 sprig
Kosher salt and freshly ground pepper
1 flank steak (about 1 1/4 pounds)
2 tablespoons bourbon or low-sodium beef broth
2 tablespoons packed light brown sugar
1 teaspoon horseradish mustard or spicy mustard, plus more for serving
1 clove garlic, smashed
Chopped fresh parsley, for topping

Steps:

Position racks in the lower third and top of the oven; preheat the broiler. Toss the carrots, parsnips, turnip, olive oil, chopped rosemary, 1/2 teaspoon salt and a generous amount of pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes.
Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a resealable plastic bag. Add the bourbon, brown sugar, mustard and garlic; tear the rosemary sprig in half and add to the bag. Seal and vigorously massage the ingredients into the meat for 5 minutes to tenderize. Transfer the steak to a foil-lined baking sheet, discarding the marinade. Season with salt and pepper.
Leaving the vegetables in the oven, broil the steak until a thermometer inserted sideways into the center registers 125 degrees F to 130 degrees F for medium rare, 4 to 6 minutes per side. Transfer to a cutting board to rest, 5 minutes. Move the vegetables to the top oven rack and broil, stirring occasionally, until lightly charred, 6 to 8 minutes.
Slice the meat and serve with the vegetables. Top with parsley and serve with mustard.

Nutrition Facts : Calories 420, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 538 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 33 grams, Sugar 13 grams

BROWN SUGAR SKIRT STEAK

Brown Sugar Skirt Steak image

A grilled steak can be a treat anytime of the year. Here we take a few pantry staples like brown sugar and pepper to make the rich fruity and herb notes of a cabernet sauvignon sing.

Provided by Food Network Kitchen

Categories main-dish

Time 43m

Number Of Ingredients 6

Ingredients

1/4 cup brown sugar
Kosher salt and freshly ground pepper
1 pound skirt steak, trimmed and cut into 4 portions
1 large red onion, cut into thick rounds
Olive oil
1 lime, cut into wedges, for serving

Steps:

1. Preheat a grill to high heat. Mix the brown sugar, 2 tablespoons salt, and 1 tablespoon pepper together in a small bowl. Rub into the steaks and set aside for 15 to 20 minutes.
2. Drizzle the onion with olive oil and season with some salt. Grill on each side until soft and darkly charred, about 8 minutes. Set aside.
3. Grill the steaks on high heat until crisp, about 2 1/2 minutes per side. Set aside to rest for 5 minutes, and then slice the steaks across the grain. Serve over the grilled onions with a lime wedge.

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS

Grilled Skirt Steak with Red Peppers & Onions image

This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 cup apple juice
1/2 cup red wine vinegar
1/4 cup finely chopped onion
2 tablespoons rubbed sage
3 teaspoons ground coriander
3 teaspoons ground mustard
3 teaspoons freshly ground pepper
1 teaspoon salt
1 garlic clove, minced
1 cup olive oil
1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces
2 medium red onions, cut into 1/2-inch slices
2 medium sweet red peppers, halved
12 green onions, trimmed

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.

Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

SPICED SKIRT STEAK WITH WHOLE ROASTED PLANTAINS

Spiced Skirt Steak With Whole Roasted Plantains image

Arrachera, the cut of meat that is usually translated as "skirt steak," is very popular for grilling in Latin America, and also in the United States among butchers - because they know the difference between the inside and the outside skirt. The arrachera is the outside skirt, and it's thicker, much more flavorful and usually more tender than the inside, a flatter and fibrous cut. (The names refer to which part lies deeper inside the animal.) The chef Eric Werner serves this at Hartwood, in Tulum, Mexico, where all the cooking is done over wood; if you have a grill, this steak will benefit from it. Cook it over high heat, but just for long enough to sear the outside. The plantains are absurdly simple to make but have an especially lovely texture from being roasted in their skins. Think of them together as steak and potatoes, and serve with a salad to make a fast weeknight dinner.

Provided by Julia Moskin

Categories dinner, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 12-ounce skirt steaks, at least 3/4-inch thick (this cut is sometimes called "outside skirt")
2 teaspoons coarse salt
2 teaspoons freshly ground pimento or Tabasco, or 1 teaspoon each black pepper and allspice
4 large plantains, very ripe (mostly black but with some yellow, and not mushy)
Honey for drizzling, preferably raw
1 stick cinnamon or canela, or a pinch ground cinnamon

Steps:

Trim steak of any fat and membrane. Mix salt and pimiento Tabasco and rub lightly into steaks. (This can be done up to 4 hours ahead.)
Heat a grill or place a heavy skillet over high heat. Heat oven to 450 degrees and place another large cast-iron skillet inside. When oven is hot, place plantains, skin on, in the oven skillet. Roast for 15 to 20 minutes, until the skins split at the seams and the natural sugars caramelize on the skin.
Place steak on grill or in the skillet on top of the stove. Sear, turning a few times, until crisp outside and rare to medium-rare inside (8 to 10 minutes).
Remove steak from pan, tent with foil and let rest 3 to 4 minutes, turning a few times to allow juices to absorb evenly through the meat. To serve, cut each steak in half crosswise, then cut each half in thick slices against the grain. Divide slices between four plates and add a whole plantain to each, opening seams with a sharp knife to expose the flesh. Drizzle each plantain lightly with honey, then grate a dusting of cinnamon on top.