Seared Skirt Steak With Garlicky Tequila Lime Salsa Verde Recipes

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TEQUILA LIME SKIRT STEAK



Tequila Lime Skirt Steak image

Skirt steak recipe is marinated in a combination of tequila, Worcestershire, soy sauce, garlic, and jalapenos. Grill it up and finish with a drizzle of fresh lime juice.

Provided by Lisa B.

Categories     Entree

Time 3h8m

Number Of Ingredients 11

2 tablespoons tequila
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 jalapeno (cored, seeded, and minced)
2 green onions (whites and green parts, sliced)
2 garlic cloves (minced)
1 tablespoon brown sugar
1 teaspoon ground black pepper
1-1/2 pounds flack or skirt steak
½ teaspoon salt (plus more to taste)
1 lime (cut into wedges)

Steps:

  • Combine tequila, Worcestershire sauce, soy sauce, jalapeno, green onions, garlic cloves, brown sugar, and black pepper. Pour mixture into a resealable plastic bag.
  • Add skirt steak to the bag. Seal the bag, then shake to coat the meat with the marinade. Marinate in the refrigerator for at least 3 hour, preferably overnight.
  • Prepare a charcoal or gas grill for cooking.
  • Remove steak from marinade. Discard marinade.
  • Sprinkle both sides of the steak with salt and pepper.
  • Place meat on the hot grill and grill for 3-4 minutes per side, until internal temperature reaches 120 degrees. Remove meat from grill and allow to rest for 15 minutes.
  • Thinly slice meat against the grain. Squeeze lime wedges over the meat.
  • Serves 4

GRILLED TEQUILA GARLIC LIME FLANK STEAK



Grilled Tequila Garlic Lime Flank Steak image

Provided by Guy Fieri

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 17

1 cup roughly chopped garlic (about 3 bulbs)
3/4 cup freshly squeezed lime juice (about 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
1 bunch roughly chopped fresh cilantro, leaves and stems
1 jalapeno pepper, seeded and diced
1 serrano pepper, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
12 corn tortillas, wrapped in foil
1/2 cup chopped fresh cilantro
1 bunch radishes, cleaned, ends cut and sliced
1/3 cup grated queso fresco cheese
2 ripe avocados, seeded and sliced
3 vine ripened tomatoes, sliced in wedges
Hot sauce, for serving

Steps:

  • Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
  • Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
  • Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
  • Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
  • Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.

LIME-MARINATED SKIRT STEAK



Lime-Marinated Skirt Steak image

Lime and garlic, with a bit of soy sauce, are a perfect and easy marinade for skirt steak.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 6

3 tablespoons fresh lime juice
1 teaspoon soy sauce
2 cloves garlic, chopped
1 jalapeno chile (ribs and seeds removed for less heat, if desired), chopped
1 1/2 pounds skirt steak, cut to fit skillet
1 lime, cut into wedges, for garnish (optional)

Steps:

  • In blender, combine lime juice, soy sauce, garlic, and jalapeno; puree until smooth. Transfer to a shallow dish or large resealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than 2 hours, to infuse with flavor.
  • Heat a large skillet over medium-high, until very hot. Cook steak, in two batches if necessary, until browned, 2 to 3 minutes per side for medium-rare. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired.

Nutrition Facts : Calories 354 g, Fat 22 g, Protein 34 g

SKIRT STEAK WITH SALSA VERDE SALAD



Skirt Steak With Salsa Verde Salad image

Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.

Provided by Lidey Heuck

Categories     dinner, meat, salads and dressings, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds skirt steak
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1/4 cup thinly sliced scallions (about 2)
2 tablespoons capers, drained and roughly chopped
1 tablespoon minced garlic (about 2 large cloves)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1/4 cup toasted pine nuts
2 romaine hearts
1/2 cup crumbled feta cheese (about 3 ounces)

Steps:

  • If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
  • Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
  • In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
  • Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
  • While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

GRILLED GARLIC-MARINATED SKIRT STEAK WITH LIME



Grilled Garlic-Marinated Skirt Steak with Lime image

Categories     Beef     Citrus     Garlic     Broil     Kid-Friendly     Quick & Easy     Backyard BBQ     Summer     Grill/Barbecue     Gourmet     Small Plates

Yield Makes 24 Tacos

Number Of Ingredients 9

3 pounds skirt steak (about 3 long steaks)
3 tablespoons finely chopped garlic
3 tablespoons olive oil
coarse salt to taste
3 tablespoons fresh lime juice, or to taste
Accompaniments:
Warm Tortillas
Rajas con Crema orCebollitas Asadas
Fresh Tomato Salsa

Steps:

  • If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.
  • Prepare grill.
  • Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
  • Serve steak with accompaniments.

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