Balsamic Skirt Steak Fresh Greens Pea White Bean Puree Recipes

BALSAMIC SKIRT STEAK, FRESH GREENS, PEA & WHITE BEAN PUREE

Steps:

• Five steps in this dish. The marinade, the grilling, the balsamic glaze, the pea and bean puree and the greens salad. But nothing is hard.
• Marinade -- Marinate the steak. Add the oil, lemon juice and zest, rosemary, salt and pepper, herbs, garlic and pinch of red pepper. Mix well and rub all over the steak. Put in a large baggie and let marinate at least 4 hours or all day. Remove and bring to room temp before grilling or you can pan sear. It will take just 4-5 minutes per side on high heat with good grill marks until you get good grill marks. This steak does not take long. Take off with rare and then cover and cover with foil to rest.
• Balsamic glaze -- As the steak is coming to room temp, start the balsamic glaze. In a small pot, heat up the oil and add the shallot. Cook until slightly soft or translucent and then add the balsamic and cook 10-15 on medium low until it reduces by half. Add the honey and thyme and a dash of pepper.
• Pea Puree -- Also before cooking the steak, make the bean and pea puree mix. In a saute pan, add the garlic, peas (thawed) and beans and stir on medium heat until well combined, add the chicken broth and cook another 3-4 minutes. Transfer to a food processor and do a quick puree, not smooth, just a rough puree but there is still some texture. Return to the pan and add the parmesan and rosemary and any additional chicken broth if needed. to make a nice puree.
• Salad -- Simple toss the greens with the red onion and olives. Nothing more and put the dish together. I put the salad on a large platter and top with the slices of steak. Remember to cut against the grain to make a very flavorful and tender cut. Against the grain is the secrete -- Top with the balsamic glaze and put small amount of the potato and bean puree on the side. The balsamic glaze not only goes well with the salad but with the bean and pea puree. All the components make for a great dish.
• OPTIONAL. I use a little balsamic, olive oil, dried oregano, and s/p that I brush on some good tomato slices and grill right before serving. It just tops all the whole dish. Even a little olive oil, s/p will work just fine.

BALSAMIC MARINATED SKIRT STEAK

Steps:

• Combine balsamic vinegar, olive oil, rosemary, and garlic in dish, and stir to combine.
• Add skirt steak and coat well with marinade. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
• Preheat broiler or grill.
• Remove steak from marinade and transfer to a rimmed baking sheet.
• Season meat generously with salt and pepper on both sides.
• Place under broiler or on grill and cook about 3 minutes, turn over, and cook for 3 minutes more for medium rare.
• Transfer to a cutting board to rest for 5-10 minutes. Slice thinly across the grain, serve.

BALSAMIC SIRLOIN STEAKS

Steps:

• In a resealable plastic bag, combine vinegar, oil, basil, mustard, garlic and sugar; mix well.
• Add steak, turn to coat and marinate in refrigerator 15 minutes to 2 hours, turning occasionally.
• When ready to cook, remove steak and discard marinade.
• Grill steak 17 to 21 minutes for medium-rare to medium doneness, turning occasionally.
• Season with salt and pepper, to taste.
• Slice steak crosswise and serve.

BALSAMIC MARINATED SKIRT STEAK

Steps:

• In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
• Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.

BALSAMIC MARINATED SKIRT STEAK

Steps:

• In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, salt and pepper.
• Pierce meat all over with fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes or cover and refrigerate up to 1 day.
• Heat grill to high, oil grates.
• Remove steak from marinade, allowing excess to drip off.
• Grill steaks 2-4 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil and let rest 5 minutes.

SHEET-PAN SKIRT STEAK WITH BALSAMIC VINAIGRETTE, BROCCOLINI, AND WHITE BEANS

Steps:

• Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
• Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 Tbsp. oil, 1 Tbsp. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette.
• Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.
• Do Ahead
• Vinaigrette can be made up to 3 days ahead.

GARLIC-BALSAMIC SKIRT STEAK

Steps:

• Combine garlic, Worcestershire, balsamic, soy, honey and cayenne in a small bowl.
• Whisk in the olive oil.
• Transfer marinade and steak to a ziplock bag.
• Let the meat marinate in the fridge for at least one hour or up to overnight.
• Take the steak out of the fridge 30 minutes before cooking so it can come to room temperature.
• Grill 3-4 minutes on each side for medium rare.
• Let meat rest for at least 5 minutes before slicing across the grain.

WHITE BEAN PUREE

Steps:

• Drain and rinse beans. Bring to a boil in a medium saucepan of water; boil, uncovered, about 15 minutes or until very tender. Drain.
• Meanwhile, combine oils, rosemary and garlic in small saucepan. Heat over low heat until garlic just begins to turn golden, about 3 minutes. Remove from heat; stand 10 minutes to allow flavours to infuse into oil. Discard rosemary; remove garlic; reserve if desired.
• Place beans in a blender. Squeeze garlic from skins and add to beans if desired. Pulse beans (and garlic if using) with half of the oil until starting to blend easily. Add remaining oil in a steady stream until all incorporated and mixture is very smooth.
• Add lemon juice and salt to taste. If bean puree is too thick; add a little water to thin to desired consistency.