Skirt Steak Skewers With Avocado And Pepper Sauce Recipes

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SKIRT-STEAK SKEWERS WITH AVOCADO AND PEPPER SAUCE



Skirt-Steak Skewers with Avocado and Pepper Sauce image

You will need four long skewers for this recipe, and it's a good idea to wear rubber gloves when cutting the chile here.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Number Of Ingredients 11

1/2 cup extra-virgin olive oil, plus more for drizzling and brushing
1 red bell pepper, cored, seeded, and quartered
1 Scotch bonnet or habanero chile, halved (seeds removed, if less heat is desired)
1/4 sweet onion, such as Vidalia, cut into 1-inch pieces (1/2 cup)
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1 teaspoon cumin seeds, toasted
1 tablespoon packed fresh oregano leaves, plus more for serving
Coarse salt
2 pounds skirt steak, cut crosswise into 6 pieces (each about 4 inches wide)
Steamed rice and diced avocado, for serving

Steps:

  • In a blender, puree oil, bell pepper, chile, onion, orange and lemon juices, cumin seeds, oregano, and 1 teaspoon salt until smooth. (Sauce can be made up to 3 days ahead and refrigerated; remove 30 minutes before serving.) Transfer to a serving bowl; just before serving, stir and top with more oregano leaves and a drizzle of oil.
  • Preheat grill for direct-heat cooking (medium-high on a gas grill). On a work surface, lay 3 steak pieces flat in a row. Insert a long metal skewer through all 3 pieces, about 1/2 inch from one short end. Insert a second skewer through all 3 pieces, 1/2 inch from other short end. To ensure even cooking, spread pieces 1/2 inch apart on skewers. Repeat with remaining 3 pieces steak. Pat meat dry and generously season both sides with salt; let stand 10 minutes. Lightly brush grates with oil. Grill steak, flipping once, until charred in places, 7 to 9 minutes for medium-rare; 10 to 12 minutes for medium. Let rest 10 minutes, then slice steak against the grain. Serve over rice, with pepper sauce, avocado, and more oregano leaves.

GRILLED SKIRT STEAK SKEWERS RECIPE - (4/5)



Grilled Skirt Steak Skewers Recipe - (4/5) image

Provided by á-25087

Number Of Ingredients 11

Marinade:
1/3 cup olive oil
1/3 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 Tbsp red wine vinegar
1-inch piece of ginger, sliced
1/2 teaspoon red chili pepper flakes
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 pounds skirt steak, trimmed of membranes and silver skin
25-30 bamboo or wooden skewers for grilling

Steps:

  • 1. If using bamboo or wooden skewers, Soak them in water for at least 30 minutes Marinade: 2. Place all marinade ingredients in a bowl, stir to combine. Set aside. 3. Cut skirt steak in strips across the grain, cut thin strips (1/4 to 1/3-inch thick, 1 1/2-inch wide, 6 to 8-inches long), angling the knife, cutting across the grain. 4. Place the steak slices in a Ziploc bag. Toss with the marinade to coat. Chill and marinate for 2 hours. 5. Preheat grill, for high-direct heat. 6. Thread the marinated skirt steak strips onto your pre-soaked skewers. 7. Brush the grill grates with olive oil. 8. Lay the skirt steak skewers across the grill grates. 9. Grill for 3 to 4 minutes per side, until cooked through. 10. Remove from grill and let sit for a few minutes before serving.

SKIRT-STEAK SKEWERS WITH AVOCADO AND PEPPER SAUCE



Skirt-Steak Skewers with Avocado and Pepper Sauce image

You will need four long skewers for this recipe, and it's a good idea to wear rubber gloves when cutting the chile here.

Provided by Martha Stewart

Categories     Finger Food Recipes

Time 35m

Number Of Ingredients 11

1/2 cup extra-virgin olive oil, plus more for drizzling and brushing
1 red bell pepper, cored, seeded, and quartered
1 Scotch bonnet or habanero chile, halved (seeds removed, if less heat is desired)
1/4 sweet onion, such as Vidalia, cut into 1-inch pieces (1/2 cup)
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1 teaspoon cumin seeds, toasted
1 tablespoon packed fresh oregano leaves, plus more for serving
Coarse salt
2 pounds skirt steak, cut crosswise into 6 pieces (each about 4 inches wide)
Steamed rice and diced avocado, for serving

Steps:

  • In a blender, puree oil, bell pepper, chile, onion, orange and lemon juices, cumin seeds, oregano, and 1 teaspoon salt until smooth. (Sauce can be made up to 3 days ahead and refrigerated; remove 30 minutes before serving.) Transfer to a serving bowl; just before serving, stir and top with more oregano leaves and a drizzle of oil.
  • Preheat grill for direct-heat cooking (medium-high on a gas grill). On a work surface, lay 3 steak pieces flat in a row. Insert a long metal skewer through all 3 pieces, about 1/2 inch from one short end. Insert a second skewer through all 3 pieces, 1/2 inch from other short end. To ensure even cooking, spread pieces 1/2 inch apart on skewers. Repeat with remaining 3 pieces steak. Pat meat dry and generously season both sides with salt; let stand 10 minutes. Lightly brush grates with oil. Grill steak, flipping once, until charred in places, 7 to 9 minutes for medium-rare; 10 to 12 minutes for medium. Let rest 10 minutes, then slice steak against the grain. Serve over rice, with pepper sauce, avocado, and more oregano leaves.

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