Sauteed Skirt Steak Recipes

SAUTEED SKIRT STEAK WITH BRAISED SCALLIONS

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Pat steaks dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer steaks to a plate and keep warm in oven.
• Discard fat from skillet, then add water and bring to a boil, scraping up brown bits from bottom of skillet. Add scallions and remaining tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tightly covered, over moderate heat until scallions are tender, 5 to 7 minutes. Transfer scallions with tongs to a platter and put steaks on top.
• Pour any steak juices accumulated on plate into juices in skillet and boil until slightly thickened. Add lime juice and pour sauce over steaks and scallions.

SAUTEED SKIRT STEAK

Steps:

• Preheat oven to 450°F.
• Brush steak with Worcestershire and marinate 15 minutes.
• Sauté steaks:
• Lightly pat steaks dry and season well with salt. Heat 1/2 tablespoon of oil in each of 2 (12-inch) nonstick or heavy skillets over moderately high heat until hot but not smoking, then sauté steaks in batches, without crowding, 3 minutes on each side for medium-rare. Transfer steaks to a platter and let stand, loosely covered, 5 minutes.

QUICK SAUTEED SKIRT STEAK

Steps:

• Brush the steak with the Worcestershire, and marinate in a pyrex dish for about 15 minutes.
• You can leave on the counter or refrigerate.
• Lightly pat the steaks dry with paper towels, and season well with the salt.
• Heat half of the oil in a nonstick or heavy skillet, over medium-high heat until hot.
• Saute half the steaks (or less so as not to crowd), about 3 minutes on each side (for medium-rare).
• Cook in batches, with additional oil, until all the steaks are done.
• Transfer to platter, loosely cover with foil, and let stand about 5 minutes before serving.

CHIMICHURRI SKIRT STEAK WITH SAUTEED FENNEL, GREEN BEANS AND TOMATOES

Steps:

• For the chimichurri: In a bowl, mix together the olive oil, lime juice, parsley, basil, oregano, thyme, garlic and shallots. Season with salt and pepper. Divide the chimichurri between two bowls--use half as the marinade and half as the dipping sauce.
• For the steak: Place the steak in a large baking dish and pour over half of the chimichurri. Turn to coat; cover and marinate in the refrigerator for 2 hours.
• Preheat a grill to high. Let the steak come to room temperature, then remove it from the marinade and sprinkle with salt and pepper. Grill for 4 to 5 minutes on one side, until browned. Turn, and grill another 4 to 5 minutes for medium-rare. Remove from the grill and let rest for 10 minutes before slicing thinly on the bias.
• For the vegetables: Bring a small saute pan with salted water to a boil, and blanch green beans. Remove the beans to an ice bath.
• Coat a medium saute pan with olive oil, and bring to high heat. Add the fennel, and sweat about 5 minutes. Add the garlic, and saute until aromatic. Add tomatoes and green beans, and cook until wilted.
• Serve the steak and vegetables with the remaining half of the chimichurri sauce on the side.

SAUTEED SKIRT STEAK IN SPICY TOMATO SAUCE

Steps:

• Preheat oven to 250°F.
• Halve onion and thinly slice. Drain tomatoes, reserving purée, and finely chop. Wearing protective gloves, seed chile if desired for a milder sauce and finely chop. Cut steak crosswise into 4 pieces. Pat steak dry and season with salt.
• Heat a dry 12-inch heavy skillet over moderately high heat until hot and add oil. Sauté steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven.
• To skillet add onions with tomatoes, reserved purée, chile, and salt to taste and simmer, stirring occasionally, until sauce is thickened slightly and onion is crisp-tender, about 5 minutes. Stir in any juices that have accumulated on baking dish from steak. Serve steak with sauce. Serves 2.