Solve, create, share and talk about jigsaw puzzles

Grilled skirt steak with herb salad

Bookmarked Bookmark Solve this jigsaw puzzle later
ShareShare with your friends
ReportReport as inappropriate
88
34
Solve puzzle
88 pieces
34 solves
Solve puzzle

Thanks for sharing. Here is your html-code:

Why are you reporting this puzzle?

Grilled Skirt Steak with Herb Salad
This steak is seasoned simply with salt and pepper and served with a light herb salad with a whole grain mustard and honey dressing.

One of my favorite cuts of beef is skirt steak, a long, flat piece of meat found on the cow's breast plate. Because it cooks quickly and has a lot of flavor—I only ever season it with salt and pepper—I turn to it often for weeknight cooking or when I'm in need of a quick main to serve to friends. Here, it pairs perfectly with a light herb salad with a whole grain mustard and honey dressing. —Farideh Sadeghin, test kitchen director

serves 4

Ingredients
1 lb. skirt steak
1⁄4 cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 tbsp. whole grain mustard
1 tbsp. honey
1⁄2 cup fresh dill sprigs
1⁄2 cup mint leaves
1⁄2 cup watercress
1 bulb fennel, thinly sliced

Instructions
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Toss steak with 2 tbsp. oil, salt, and pepper and grill, flipping once, until charred on the outside and cooked until desired doneness, about 4 minutes for medium-rare. Transfer steak to a cutting board and let rest 10 minutes before slicing. Meanwhile, whisk remaining oil, mustard, and honey; toss with herbs and fennel and serve with steak.
Why this advertisement?

Comments

Please sign in to comment. Don't have a profile? Join now! Joining is absolutely free and no personal information is required.

You are most welcome Xiu11!

Xiu11

ANother amazing recipe !!!
Thank you yarnover

Carol66

:)

Lol! Been there too! Making the "king" look great. You ask great questions.

Carol66

Sally, be careful, be verrrrrry careful........you could become my "go to" person for questions! ;)
We used to eat a lot of flank steak. The "Bar-B-Q King" (aka husband) always cutting against the grain. I should have paid more attention but I was busy making sauce, baked beans, potato salad, green salad, biscuits, pies, pouring the drinks and serving the beer. After all, "Bar-b-q Kings" need time and space for their area of expertise. Clean up? That is when he took over entertaining the guests..........oh sorry, what was my question??? LOL

Carol: your question prompted me to google them. Interesting facts for me too.
Flank steak and skirt steak are both long, odd-looking cuts of steak. If you've ever had fajitas, then chances are it was skirt steak.

In most recipes, they can be used interchangeably. The cuts are actually different from each other.

Flank Steak
Where it's from: Flank steak is from the bottom abdominal area of the cow, so it contains a lot of hard-working muscles. The meat has a lot of tough fibers running through it and is fairly lean. It's a thicker, wider cut of meat than skirt steak.
Flavor and texture: Flank steak has tons of intense beefy flavor but can be a little tough. Eat it thinly sliced and cut against the grain for maximum tenderness.
Cooking flank steak: Flanks steaks take to marinades very well, and some marinades can help to tenderize the meat. High heat and quick cooking is the best way to cook flank steak. It can be stuffed, grilled, or seared.

Skirt Steak
Where it's from: Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow. It is also lean and contains a lot of tough fibers.
Flavor and texture: Skirt steak has even more intense beefy flavor than flank steak. It does contain more tough muscles than flank steak, though, so should only be cooked to rare or medium rare for the most tender texture. It should also be cut against the grain when served.
Cooking skirt steak: Skirt steaks take to marinades even better than flank steaks and are best cooked quickly over high heat, although it can also be slow-cooked and braised. Skirt steak is best seared or grilled and makes a great stir-fry meat. It is the classic cut used in fajitas.

Cutting Against the Grain
With both skirt and flank steaks, cutting the meat against the grain is the most important thing to remember when you're serving and eating it. The grain refers to the long strands of tough fibers that you can see running through the meat.

Cutting against the grain means that you cut crosswise and sever those fibers rather than cutting along them. This makes the meat much easier to chew since a lot of the hard work is already done for you!

Carol66

Hi Sally, is skirt steak something like flank steak but probably more tender???

Thanks dize5

dize5

Lovely!

Why this advertisement?