Skirt Steak With Spicy Coconut Dressing Recipes
SKIRT STEAK MARINADE
Skirt Steak Marinade is the perfect combination of spices and sauces to create a flavor that really pops! This incredible marinade works for more than just skirt steak too!
Provided by Alyssa Rivers
Categories Main Course Sauce
Time 2h10m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
- Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 3 g, Fat 33 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 15 mg, Sodium 1591 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 24 g, ServingSize 1 serving
SPICY SKIRT STEAK
Provided by Bob Sloan
Categories Marinate Lime Steak Bell Pepper Fall Tailgating Grill/Barbecue Cilantro
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- At home
- One hour before packing, mix together the olive oil, lime juice, garlic, cumin, and coriander. Place the steaks in a resealable freezer bag and pour in the marinade, making sure the steaks are completely coated. Refrigerate.
- At the tailgate
- Prepare coals for a hot fire. When the coals are ready, transfer the skirt steaks directly from the marinade to the grill and cook for 8 to 9 minutes, turning once, for medium-rare, 9 to 10 minutes for medium. Transfer the steaks to a cutting board and let them rest for 5 minutes. While the steaks are resting, transfer the sliced onion, pepper, and cilantro to a medium serving bowl. Place the limes, cut side down, on the grill until they brown slightly, about 4 minutes. Set aside. Cut the steaks into 1/2-inch strips, then add them to the bowl with the onion mixture. Season with the hot sauce and salt, then squeeze the grilled limes over everything. Toss together and serve.
SKIRT STEAK WITH SPICY COCONUT DRESSING
This recipe is exceptionally weeknight-friendly-it goes from start to finish in less than an hour-and fully adaptable depending on the tastes of your family.
Provided by Carla Lalli Music
Categories Dinner Steak Salad Chile Pepper Ginger Coconut Lime Juice Avocado Lettuce Cilantro Beef Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Kid-Friendly Small Plates Quick & Easy Quick and Healthy
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine chile, garlic, ginger, coconut cream, and lime juice. Season with salt and stir to combine. Stir in coconut and taste dressing: It should be fairly tangy, spicy, and salty to balance the mild iceberg. Dressing may seize up and seem very thick, but it will loosen up when tossed with the salad.
- Season steak on both sides with salt.
- Place a 10- or 12-inch skillet, preferably cast-iron, over medium-high heat. Add oil and when it shimmers, place steaks carefully into pan and cook, undisturbed, until browned on underside, 2-3 minutes. Turn and cook until browned on second side and medium-rare, about 2 minutes longer. Transfer steaks to a platter and let rest 5-10 minutes before cutting against the grain into 1/4-inch slices.
- Add lettuce and cilantro to bowl with dressing and toss to coat. Taste the lettuce and add more salt and/or lime juice if needed. Add avocado and toss gently to distribute. Serve steak and salad with lime wedges for squeezing over.
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