SKILLET SEARED SKIRT STEAK, RED ONIONS AND SHISHITO PEPPERS WITH ARUGULA SALAD IN HONEYBELL ORANGE VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the steaks: Place the skirt steaks in a nonreactive container. Combine 1/4 cup oil, the Worcestershire, garlic, juice, mustard and shallots in a food processor and blend until smooth. Pour the mixture over the steaks, coating with the marinade. Marinate in the refrigerator for at least 4 hours or up to overnight.
- For the peppers and onions: Heat the oil over high heat in a saute pan and sear the peppers and onions for 2 to 3 minutes. Stir in the tarragon and rosemary. Sprinkle in the vinegar and toss to coat. Season with salt and pepper.
- For the salad and vinaigrette: Mix together the vinegar and red onions in a small stainless-steel bowl Pour the orange juice into a saucepan and cook until reduced to a syrup, and then let cool. Whisk the orange juice reduction and olive oil into the vinegar to create an emulsified vinaigrette. Add salt and pepper to taste.
- For cooking the steaks: Heat 1/8 cup olive oil in a cast-iron skillet until it just begins to smoke. Lightly sprinkle the steaks with salt and pepper and sear over high heat on each side until medium rare, 34 minutes per side.
- Combine the arugula, cherry tomatoes and vinaigrette in a bowl. Season with salt and pepper if necessary. Divide the salad among 46 dinner plates. Slice steak against the grain and place on the plates. Garnish with the peppers, onions and Cheddar.
GRILLED SKIRT-STEAK SALAD
Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h5m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
- Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
- Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
- In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.
GRILLED SKIRT STEAK WITH SHAVED FENNEL, ORANGE, AND GREEN OLIVE TAPENADE
I love thinking of alternatives to your classic steak and potatoes. This main course salad is hearty without being heavy and contains all of the elements of a balanced meal-meat, starch, and vegetables. Grilled beef, crisp fennel, chewy fregola (see Note), and bright oranges are finished with a drizzle of briny green olive tapenade in this Mediterranean-inspired skirt steak salad. Varying texture and temperature play a powerful role in the makeup of this dish, adding a whole other dimension. I'm a believer that opposites do attract; hot and cold-the grilled meaty steak and the cool crunchy salad-play off each other. Tapenade is a rich olive spread popular in the Mediterranean. The salty earthiness of green olive tapenade is the perfect complement for pasta, spread for crostini, or topping for baked sweet potatoes. Visit your market's olive bar and purchase high-quality green olives; leave the little pimento-stuffed ones for martinis.
Yield serves 4 as a main dish or 6 as a starter
Number Of Ingredients 18
Steps:
- Lay the skirt steak flat on a baking sheet and season evenly on both sides with the chili powder, salt, and pepper. Set aside so the flavors can sink in a bit.
- Bring a large pot of lightly salted water to a rapid boil over medium-high heat. Add the fregola and stir with a wooden spoon. Cook the pasta for 15 minutes until the pellets are al dente. Drain and cool.
- Preheat an outdoor grill or a grill pan to medium-high heat. Rub the grill with oil to prevent sticking. Grill the onion slices for 2 minutes, turning often, until charred on both sides. Remove them from the grill and set aside.
- Lay the steaks on the grill and cook, turning with tongs from time to time, to sear well on all sides; this takes about 8 minutes total for medium-rare. Transfer the steaks to a cutting board and let rest for 2 or 3 minutes to allow the juices to recirculate.
- In the meantime, make the salad. In a large mixing bowl, combine the fregola, grilled onion, fennel, radishes, arugula, lemon juice, and olive oil. Toss to combine; season with salt and pepper.
- To serve, divide the salad among 4 or 6 plates. Arrange 4 or 5 slices of orange on top of each plate. Cut each skirt steak into 3 equal pieces, then turn each piece sideways and cut into thin slices against the grain, ensuring tenderness. Shingle the sliced meat on top of the salad. Spoon some of the tapenade on top and serve immediately.
- Put all the ingredients in a food processor and pulse 3 or 4 times. Scrape down the sides of the processor and pulse 2 more times; the tapenade should be coarsely chopped. It will keep covered in the refrigerator for up to 2 weeks.
- Fregola
- Fregola, sometimes called Italian couscous, is a terrific addition to your pantry. It's much more interesting than regular pasta and has a unique texture. The pasta dough is rubbed by hand to form little pellets, which are then toasted to give a distinctive nutty flavor. If hard pressed, you can use Israeli couscous, but there really is no substitute for fregola. It is worth getting your hands on. It also makes great risotto (page 116).
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