Archive for the ‘Skirt Steak’ Category

Skirt Steak & Pesto Noodles

Recipe from Ladies’ Home Journal

Prep: 15 min
Start to Finish: 1 hr 15 min
Makes 8 to 10 servings

  • 1 can (14.5 oz) crushed tomatoes
  • 1 can (14.5 oz) chopped tomatoes
  • 3 garlic cloves, thinly sliced
  • 3 tbsp red wine vinegar
  • 1 tsp red pepper flakes
  • 2 skirt steaks (1-1/2 lbs total)
  • 2 tsp kosher salt
  • 1 package (1 lb) fettuccine
  • 3/4 cup purchased pesto
  1. For marinade, in a large, shallow glass dish, combine tomatoes, garlic, vinegar and pepper flakes. Rinse steaks and pat dry; add to marinade, turning to coat all sides. Cover and marinate at room temperature 30 min (or refrigerate up to 5 hrs).
  2. Heat broiler and place rack 4 inches from heat. Cover a rimmed baking sheet or broiler pan with foil. Transfer steak and marinade to baking sheet and sprinkle with 1 tsp salt. Broil, turning once, until an instant-read thermometer inserted in center registers 145 degrees F for medium, 10 to 14 min. Remove from broiler and let stand 5 min before cutting into 1/2-inch-thick slices; reserve cooked marinade.
  3. Meanwhile, cook pasta according to package directions. Drain and transfer to a large bowl. Toss with pesto and remaining 1 tsp salt.
  4. Transfer steak to a platter; top with half the cooked sauce. Serve with pasta and remaining sauce.

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Surf ‘n’ Turf Tacos


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 20 min

  • 1 small head napa cabbage, chopped
  • Juice of 6 limes (about 1/2 cup)
  • 2 cups sour cream
  • Sixteen 6-inch flour tortillas
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • Salt
  • 1 pound trimmed skirt steak, cut crosswise into 1/2-inch strips
  • 6 tablespoons vegetable oil
  • 1 pound red snapper fillets, cut crosswise into 1/2-inch strips
  • Pepper
  • 1 cup store-bought guacamole, plus more for serving
  • One 16-ounce jar salsa, for serving
  1. In a large bowl, toss the cabbage with half of the lime juice. In a small bowl, whisk together the sour cream and remaining lime juice. Cover and refrigerate.
  2. Preheat the oven to 250°. Spread the tortillas on a baking sheet, cover with foil and warm in the oven for 10 minutes.
  3. Meanwhile, in a large bowl, whisk the garlic powder, paprika, cumin, chili powder and 2 teaspoons salt. Add the steak, tossing to coat.
  4. In a large skillet, heat 1/4 cup oil over medium-high heat until rippling. Add the steak, lower the heat to medium and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large plate. Add the remaining 2 tablespoons oil to the skillet. Season the fish lightly with salt and pepper. Cook, in the skillet, turning once, until golden, about 5 minutes.
  5. Lay the tortillas on a work surface. Spread 1 tablespoon guacamole on each, then top with some of the cabbage. Divide the meat among 8 tortillas and the fish among 8 tortillas. Fold to form tacos. Serve with more guacamole and cabbage, the lime-sour cream and the salsa.

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