Skirt Steak With Mushrooms And Chipotle Aïoli Recipes

SKIRT STEAK WITH MUSHROOMS AND RED WINE SAUCE

Steps:

• Soak dried mushrooms in hot water 15 minutes. Drain mushrooms, reserving liquid. Rinse mushrooms thoroughly. Strain soaking liquid through coffee filter or paper towel.
• Meanwhile, let steaks warm at room temperature 10-15 minutes.
• Heat oil in heavy skillet over medium heat. Add steaks and saute, turning once, about 8 minutes for medium-rare. Remove to serving platter and cover loosely.
• Pour off all but thin layer of fat from skillet. Heat over medium heat. Add shallots and cook, stirring constantly, just until wilted, about 30 seconds. Stir in both dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring constantly, until lightly browned, about 3 minutes. Pour in wine and mushroom-soaking liquid. Boil until liquid is reduced by half. Stir in cream and any meat juices on plates. Taste and adjust seasonings. Spoon sauce over steaks and serve hot.

SKIRT STEAK WITH MUSHROOM HASH

Steps:

• Preheat the broiler. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil and cook until the potatoes just start softening, about 5 minutes; drain and set aside. Season the steak with salt and pepper and set aside.
• Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the spinach and season with ½ teaspoon salt and a few of grinds of pepper. Cook, stirring, until the spinach is wilted and the liquid evaporates, about 3 minutes. Remove to a bowl; set aside.
• Wipe out the skillet; add 1 tablespoon olive oil and heat over medium-high heat. Add the steak and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.
• Pour out any drippings from the skillet. Melt the butter in the skillet. Add the mushrooms and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the remaining shallot, the potatoes, wine, ½ teaspoon salt and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Broil until browned, 8 minutes.
• Stir the spinach into the potato mixture. Slice the steak against the grain and serve with the vegetables.

GRILLED SKIRT STEAK WITH SMOKY HERB SAUCE

Steps:

• For the steak: Preheat a grill or grill pan to medium high.
• Sprinkle the skirt steak with the salt and drizzle with the olive oil. Place on the grill and cook to the desired doneness, 4 to 6 minutes per side, depending on the thickness. (The outside of the steak should have a golden-brown char.) Remove to a platter and squeeze the lemon half over the steak. Let rest for 10 minutes.
• For the herb sauce: Meanwhile, put the shallot, basil, mint, parsley, olive oil, salt, lemon zest, lemon juice, almonds and paprika in a medium bowl. Mix together until combined.
• Cut the steak on the bias into 1/2-inch-thick slices, against the grain. Serve with the herb sauce.

CHIPOTLE-MARINATED SKIRT STEAK

Steps:

• Mix onion, chipotle chiles, garlic, cumin, salt, chili powder, paprika and olive oil in a large bowl or ziploc bag.
• Add steak and coat completely and evenly.
• Cover and let stand at room temperature for 30 minutes.
• Preheat grill to high heat.
• Cook steak over high heat, until nicely browned and cooked to your desired doneness. (about 6 minutes for rare; 8 minutes for medium-rare).
• Remove from grill and place on cutting board; loosely tent with foil.
• Let rest 10 minutes.
• Squeeze juice of fresh lime over steak, if desired.
• Slice into thin strips, across grain.
• Serve.
• If making fajitas, grill some onions & peppers along with the steaks. Add other garnishes as desired, such as avocado slices and tomatoes.
• For tacos you may want to add lettuce, cheese & salsa.
• These make delicious sandwiches served on crusty rolls with grilled onions, mushrooms & peppers; topped with melted swiss or jack cheese.

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK

Steps:

• Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
• If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
• Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.