Best 3 Brown Sugar Skirt Steak With Succotash Recipes

**Brown Sugar Skirt Steak with Succotash: A Culinary Symphony of Sweet, Savory, and Smoky Flavors**

Prepare to tantalize your taste buds with the delightful combination of Brown Sugar Skirt Steak and Succotash, a dish that seamlessly blends sweet, savory, and smoky flavors. The skirt steak, marinated in a tantalizing blend of brown sugar, soy sauce, garlic, and ginger, is grilled to perfection, resulting in a tender and juicy masterpiece. Perfectly complementing the steak is a vibrant succotash, a medley of fresh corn, lima beans, and bell peppers, all sautéed in a harmonious blend of butter, bacon, and spices. This dynamic duo is sure to leave you craving more, making it an ideal choice for your next backyard barbecue or intimate dinner party. Additionally, the article offers a delightful collection of other delectable recipes, including a refreshing Cucumber Salad with Dill, a creamy Avocado Ranch Dressing, and a zesty Chimichurri Sauce. These accompaniments will elevate your culinary experience to new heights, transforming your meal into a symphony of flavors that will leave your guests raving.

Let's cook with our recipes!

BROWN SUGAR SKIRT STEAK

Brown Sugar Skirt Steak image

A grilled steak can be a treat anytime of the year. Here we take a few pantry staples like brown sugar and pepper to make the rich fruity and herb notes of a cabernet sauvignon sing.

Provided by Food Network Kitchen

Categories main-dish

Time 43m

Number Of Ingredients 6

Ingredients

1/4 cup brown sugar
Kosher salt and freshly ground pepper
1 pound skirt steak, trimmed and cut into 4 portions
1 large red onion, cut into thick rounds
Olive oil
1 lime, cut into wedges, for serving

Steps:

1. Preheat a grill to high heat. Mix the brown sugar, 2 tablespoons salt, and 1 tablespoon pepper together in a small bowl. Rub into the steaks and set aside for 15 to 20 minutes.
2. Drizzle the onion with olive oil and season with some salt. Grill on each side until soft and darkly charred, about 8 minutes. Set aside.
3. Grill the steaks on high heat until crisp, about 2 1/2 minutes per side. Set aside to rest for 5 minutes, and then slice the steaks across the grain. Serve over the grilled onions with a lime wedge.

BALSAMIC MARINATED SKIRT STEAK

Balsamic Marinated Skirt Steak image

For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 40m

Number Of Ingredients 7

Ingredients

1/2 cup balsamic vinegar
2 tablespoons light-brown sugar
2 garlic cloves, minced
1 teaspoon crushed dried rosemary
Coarse salt and ground pepper
1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
Oil, for grates

Steps:

In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.

SKIRT STEAK

Skirt Steak image

Alton Brown's (Good Eats guy) interesting way to cook steaks on charcoal! I use the meat for fajitas. Special equipment: blow dryer

Provided by cooking_geek

Categories Meat

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or 3 tablespoons mexican brown sugar
2 lbs inside skirt steaks, cut into 3 equal pieces

Steps:

Heat charcoal, preferably natural chunk, until grey ash appears.
In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade.
Seal bag, removing as much air as possible.
Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and pat dry with paper towels.
Using a blow dryer, blow charcoal clean of ash.
Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
Remove meat from foil, reserving foil and juices.
Slice thinly across the grain of the meat.
Return to foil pouch and toss with juice.
Serve with grilled peppers and onions, if desired.

Nutrition Facts : Calories 769.3, Fat 50, SaturatedFat 11.9, Cholesterol 133.7, Sodium 1521.9, Carbohydrate 14.5, Fiber 0.8, Sugar 11, Protein 63.7

Tips:

Choose the right cut of steak. Skirt steak is a thin, flavorful cut of beef that is perfect for grilling. It is important to choose a skirt steak that is at least 1 inch thick so that it will cook evenly.
Marinate the steak. Marinating the steak in a mixture of brown sugar, soy sauce, garlic, and ginger will help to tenderize it and add flavor.
Cook the steak over high heat. Skirt steak should be cooked over high heat so that it will sear quickly and develop a nice crust. Do not overcook the steak, or it will become tough.
Serve the steak with a flavorful sauce. A simple pan sauce made with the marinade is a great way to add extra flavor to the steak.
Serve the steak with a side of succotash. Succotash is a traditional Native American dish made with corn, lima beans, and tomatoes. It is a delicious and healthy side dish that pairs perfectly with grilled steak.

Conclusion:

Brown sugar skirt steak with succotash is a delicious and easy-to-make meal that is perfect for a summer cookout. The steak is tender and flavorful, and the succotash is a delicious and healthy side dish. This recipe is sure to be a hit with your family and friends.