To finish off this week, I’m sharing some more skirt steak recipes (I told you this was the meat of the week). I think I might be taking a little break from skirt steak, just because the prep does take a while – even though it’s well worth it in the end.
Both recipes involve using Newman’s Own Balsamic Vinaigrette as a base for the marinade
Skirt Steak 1
Prepare and marinate skirt steak in balsamic vinaigrette and Sriracha hot sauce. If you’re doing this the day you plan to eat it, marinate for at least 30 minutes at room temperature. While the steak marinates, prepare Brussels sprouts and rice.
Prepare rice as detailed on bag and once done, add 1/4 cup of Newman’s Own garlic Alfredo sauce and hot sauce. I would like to share the way I cooked the Brussels sprouts, but they didn’t turn out too well. I’ve never been a fan of them and have only recently enjoyed adding them shredded to salads. Cook skirt steak in this way.
Skirt Steak 2
For this one, I combined the balsamic vinaigrette with BBQ sauce and some Sriracha hot sauce to make the marinade. And to the rice I added sauteed onions and mushrooms with the garlic Alfredo sauce.
The one thing different for this meal is the way I cooked the skirt steak. Since my stove top was full with pans preparing the sides, I decided to broil the steak instead. And I have to say, I love the way it turned out. It has a slight “grilled” flavor that you just won’t get with a skillet. It’s also not as messy, since you won’t have sauce splatter to clean up. Just line a baking sheet with non-stick aluminum foil.
I set the broil temp to 400°F. Broil for 1 minute on each side, if you want if a little more done then broil for up to 2 minutes on each side, but no more than that.
So after this week of skirt steak, I would like to know: what is your favorite cut of beef?