Brown Sugar Skirt Steak Recipes

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.

BROWN SUGAR GARLIC FLANK STEAK

Steps:

• In a small bowl mix together garlic, brown sugar, olive oil, worcestershire, soy sauce, dijon, green onions and salt.
• On a clean surface lay out two large pieces of Reynolds Kitchens Quick Cut plastic wrap slide by side, with 2 inches overlapping. This creates and extra large rectangle.
• Pat steak dry using a paper towel and set in center of prepared plastic wrap surface. Pour marinade mixture over the steak and pull the sides of the plastic together until steak and marinade are tightly sealed. If needed use an extra piece of plastic wrap to seal up any loose ends. Set in refrigerated for 4 hours or up to overnight.
• Preheat grill to high heat for 20 minutes. Remove plastic and set prepared steak directly on grill. Allow to cook without turning for 3 minutes. Flip and cook other side for another 3 minutes. Continue flipping back and forth until steak reaches desired doneness. Allow to rest for 10 minutes before slices.

GRILLED RIBEYE STEAKS

Steps:

• Set steaks out to come to room temperature about 30 minutes before grilling.
• Make the rub by combining brown sugar, garlic, smoked paprika, salt, pepper and dry mustard together.
• Drizzle olive oil over steaks and sprinkle with rub on both sides.
• Prepare a grill fire to about 400° with pecan or hickory wood for smoke flavor.
• Sear steaks over direct fire for about 2 minutes. Flip steaks and move to indirect heat.
• Continue to cook for until internal temperature reaches desired doneness.
• Remove from grill and allow to rest 10 minutes before serving.

GRILLED BOURBON SKIRT STEAK

Steps:

• In bowl, combine bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch, stir until sugar has dissolved.
• Place steak in bowl, pour marinade over meat, cover and marinate in fridge for at least 1 hour.
• Preheat grill to medium-high heat.
• Remove stak from marinate, place on grill.
• Cook, turning once, 3-5 minutes per side for medium-rare, or until done to your liking.
• Transfer steak to cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
• Cut steak into thin slices, arrange on platter and serve.

SKIRT STEAK MARINADE

Steps:

• In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
• Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

SKIRT STEAK

Steps:

• Heat charcoal, preferably natural chunk, until grey ash appears.
• In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
• In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade.
• Seal bag, removing as much air as possible.
• Allow steak to marinate for 1 hour in refrigerator.
• Remove steak from bag and pat dry with paper towels.
• Using a blow dryer, blow charcoal clean of ash.
• Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
• When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
• Remove meat from foil, reserving foil and juices.
• Slice thinly across the grain of the meat.
• Return to foil pouch and toss with juice.
• Serve with grilled peppers and onions, if desired.

BROWN SUGAR SKIRT STEAK

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.

BROWN SUGAR SKIRT STEAK WITH SUCCOTASH

Steps:

• Prepare a grill or large grill pan for medium-high heat. Mix the brown sugar, 1 tablespoon salt and 2 teaspoons pepper together in a small bowl. Rub the mixture into the steaks and set aside for 15 minutes.
• Put the tomatoes in a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
• Whisk together the sour cream, cumin, lime zest and juice and a pinch of salt and pepper in a small bowl and set aside.
• Meanwhile, lightly oil the grill grates. Brush the corn and onions liberally with the oil, sprinkle with salt and pepper and put on the grill. Grill the corn until lightly charred, turning the ears occasionally, and the onions until charred and tender, flipping as needed, 6 to 8 minutes for both. Transfer the vegetables to a cutting board to cool slightly.
• Grill the steaks until crisp, about 4 minutes per side for medium rare. Set aside to rest for 5 minutes.
• While the steaks rest, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onions, black-eyed peas and half of the parsley to the bowl with the tomatoes and toss gently to combine. Season with salt and pepper.
• Slice the steaks across the grain and divide among 4 plates. Divide the succotash among the plates, top with a dollop of the reserved sour cream mixture and garnish with the remaining parsley or cilantro. Serve immediately.

SKIRT STEAK

Steps:

• Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator. Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.