Best 6 Cuban Skirt Steak And Vegetables Recipes

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**Discover the vibrant flavors of Cuba with our tantalizing Cuban Skirt Steak and Vegetables: A Culinary Journey to the Heart of Havana**

Embark on a culinary adventure to the heart of Havana with our delectable Cuban Skirt Steak and Vegetables. This flavorful dish captures the essence of Cuban cuisine, blending bold spices, zesty citrus, and the smokiness of grilled skirt steak. Tender and juicy, the skirt steak is marinated in a vibrant blend of garlic, cumin, oregano, and lime juice, infusing it with a tantalizing aroma. Accompanied by a medley of colorful vegetables, roasted to perfection, this dish is a symphony of flavors and textures.

**A Culinary Symphony of Cuban Flavors**

Our Cuban Skirt Steak and Vegetables recipe collection offers a diverse selection of culinary delights, each capturing the unique spirit of Cuban cuisine. From the classic flavors of Cuban Mojo Sauce to the vibrant Salsa Criolla, these recipes are sure to tantalize your taste buds and transport you to the lively streets of Havana.

**Savor the Authentic Taste of Cuba**

Indulge in the authentic taste of Cuba with our Cuban Skirt Steak and Vegetables. This dish is meticulously crafted with high-quality ingredients, ensuring a memorable dining experience. The skirt steak is carefully marinated and grilled to perfection, while the vegetables are roasted with a blend of spices that enhance their natural sweetness.

**A Feast for the Senses**

Prepare to be captivated by the vibrant colors and enticing aromas of our Cuban Skirt Steak and Vegetables. This dish is a feast for the senses, promising a delightful culinary journey that will leave you craving more. Impress your family and friends with this authentic Cuban dish, perfect for special occasions or a casual weeknight dinner.

**Explore the Delights of Cuban Cuisine**

Our Cuban Skirt Steak and Vegetables recipe collection offers a gateway to explore the diverse flavors of Cuban cuisine. With easy-to-follow instructions and detailed ingredient lists, these recipes are accessible to home cooks of all skill levels. Discover the secrets of Cuban cooking and create a memorable dining experience that will transport you to the heart of Havana.

Check out the recipes below so you can choose the best recipe for yourself!

CUBAN MARINATED STEAK



Cuban Marinated Steak image

This Latin-inspired steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterwards.

Provided by Michael Batt

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h5m

Yield 4

Number Of Ingredients 7

½ teaspoon cumin seeds
¼ cup orange juice
2 tablespoons vegetable oil
2 tablespoons Montreal-style steak seasoning
2 ¼ teaspoons lime juice
1 ½ teaspoons dried oregano
1 ½ pounds beef rib-eye steaks

Steps:

  • Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
  • Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

Nutrition Facts : Calories 245.3 calories, Carbohydrate 3.9 g, Cholesterol 59.4 mg, Fat 15.8 g, Fiber 0.5 g, Protein 21.2 g, SaturatedFat 4.4 g, Sodium 1428.4 mg, Sugar 1.4 g

CUBAN SKIRT STEAK AND VEGETABLES



Cuban Skirt Steak and Vegetables image

Full of flavor, skirt steak is a cut we adore. Here it's seared in a hot skillet, then pepper, onion, and rounds of corn are cooked in the same pan. Griddled flat bread rounds out the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 13

8 small cloves garlic
6 tablespoons fresh lime juice (from 2 limes)
3/4 teaspoon cumin seeds, toasted
1/2 teaspoon dried oregano
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 skirt steak (1 1/2 pounds), cut into 4 pieces
1 small white onion, cut into 1/2-inch wedges (2 cups)
1 large green bell pepper, stem, ribs, and seeds removed, cut into 1/2-inch strips (2 cups)
2 ears corn, shucked and cut crosswise into 1-inch rounds
1 tablespoon unsalted butter, room temperature
1 small loaf ciabatta, halved

Steps:

  • Place garlic, lime juice, cumin seeds, oregano, and parsley in a food processor. With machine running, slowly add 1/4 cup plus 2 tablespoons oil until combined. Season with salt and pepper.
  • Pat steak dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add steak. Cook, turning once, until golden brown, 2 to 5 minutes a side, depending on thickness. Transfer to a plate.
  • Pour off fat from pan; wipe clean. Add remaining 2 tablespoons oil, onion, and bell pepper; cook, stirring occasionally, until vegetables are just browned, 3 to 4 minutes. Add corn; cook until browned, about 2 minutes. Return steak with juices to pan along with 1/3 cup garlic sauce. Cook, tossing, 1 minute.
  • Meanwhile, preheat a griddle or cast-iron skillet over medium. Butter both sides of bread halves. Cook, pressing with a spatula and flipping once, until golden, 5 minutes a side. Serve steak and vegetables with toasted bread and remaining garlic sauce.

CUBAN SKIRT STEAK WITH TOMATO ESCABECHE AND MANGO STEAK SAUCE



Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce image

Provided by Bobby Flay

Time P1DT50m

Yield 4 servings

Number Of Ingredients 32

1/4 cup canola oil
1/4 cup chopped fresh oregano
2 teaspoons ground cumin
8 cloves garlic, chopped
2 fresh bay leaves (must be fresh)
Zest and juice of 2 limes
Two 1 1/2-pound skirt steaks
Salt and freshly ground black pepper
Mango Steak Sauce, recipe follows
Tomato Escabeche, recipe follows
Fresh cilantro leaves, for garnish
2 tablespoons canola oil
2 cloves garlic, smashed
1 small red onion, chopped
1/2 cup mango nectar
1/4 cup prepared horseradish
3 tablespoons honey
2 tablespoons ancho chile powder
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 very ripe mangoes, peeled, pitted and chopped
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon sugar
3 ripe beefsteak tomatoes, cheeks removed and julienned
1 small red onion, finely diced
1 jalapeno pepper, finely diced
Salt and freshly ground black pepper

Steps:

  • Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender and blend until smooth. Put the steaks in a large baking dish, add the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
  • Prepare a charcoal grill on high heat for direct grilling. Remove the steaks from the marinade and sprinkle with salt and pepper. Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side. Remove to a cutting board and let rest 10 minutes. Slice against the grain into thin slices. Serve the meat with the Mango Steak Sauce and Tomato Escabeche. Garnish with cilantro leaves.
  • Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. Add the mango nectar, horseradish, honey, chile powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature.
  • Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl. Season with salt and pepper.

CUBAN SKIRT STEAK



Cuban Skirt Steak image

Yum! Served with Recipe #121300, Recipe #70375, fresh avocado slices, sliced lettuce, grilled scallions, or grilled onions, roasted peppers wrapped in tortillas. If you can't find the sour orange juice squeeze the juice of a lime into one cup and then top with OJ to equal 1 cup of the mixture.

Provided by Rita1652

Categories     Steak

Time 26m

Yield 4 serving(s)

Number Of Ingredients 19

3 garlic cloves, minced
1 teaspoon kosher salt
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano, chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon black pepper
2 chipotle chiles in adobo, minced
1 cup sour orange juice (Mixed OJ and lime juice can be subbed)
1 small onion, diced
1 tablespoon olive oil
2 1/4 lbs skirt steaks, each halved crosswise (2 steaks)
grilled scallion
grilled bell pepper
lettuce
cheese
tortilla
salsa
avocado, slices

Steps:

  • Mix marinade ingredients together. Pour into a a large zip-lock bag. Place steak in the bad and seal bag, chilled, at least 6 hours.
  • Bring steak to room temperature, about 30 minutes.
  • While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Grill steak on lightly oiled grill rack, uncovered, turning over once, 6-8 minutes total for medium-rare.
  • Cut steak diagonally across grain into 1/4-inch-thick slices.

Nutrition Facts : Calories 600.8, Fat 29.6, SaturatedFat 9.7, Cholesterol 150.4, Sodium 636.1, Carbohydrate 10.7, Fiber 1.4, Sugar 6.1, Protein 69.5

SHEET-PAN STEAK DINNER



Sheet-Pan Steak Dinner image

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 teaspoon minced fresh rosemary
1/2 teaspoon each salt, pepper, paprika and garlic powder
1-1/2 pounds beef flank steak
1 pound fresh asparagus, trimmed
2 tablespoons avocado oil
2 tablespoons butter, melted
1 garlic clove, minced

Steps:

  • Preheat oven to 400°. In small bowl, combine rosemary and spices; set aside. , Place steak on 1 side of a 15x10x1-in. baking pan; place asparagus on remaining side in a single layer. Brush steak with oil and sprinkle with seasoning mix. Combine butter and garlic, pour over asparagus. , Cover with foil; bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°; medium-well, 145°), 25-30 minutes. Let steak stand 5-10 minutes before slicing. Serve with asparagus.

Nutrition Facts : Calories 380 calories, Fat 25g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 448mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

CHEF JOHN'S GRILLED MOJO BEEF



Chef John's Grilled Mojo Beef image

This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h18m

Yield 4

Number Of Ingredients 14

2 pounds beef skirt steak
1 large navel orange, juiced
3 limes, juiced
¼ cup olive oil, plus more for drizzling
6 cloves garlic, finely minced
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon cayenne pepper
½ onion, thinly sliced
½ cup fresh chopped cilantro
1 teaspoon coarse salt for finishing
Lime wedges for serving

Steps:

  • Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
  • Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
  • Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
  • Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
  • Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
  • Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 16 g, Cholesterol 50.6 mg, Fat 23.2 g, Fiber 3.6 g, Protein 29.1 g, SaturatedFat 5.7 g, Sodium 2116.6 mg, Sugar 6.5 g

Tips:

  • Choose the right cut of meat: Skirt steak is a thin, flavorful cut of beef that is perfect for grilling. Look for a piece of skirt steak that is about 1 inch thick and has a good amount of marbling.
  • Marinate the steak: Marinating the steak in a mixture of olive oil, garlic, lime juice, and spices will help to tenderize and flavor the meat.
  • Cook the steak over high heat: Skirt steak should be cooked over high heat in order to create a nice sear on the outside while keeping the inside juicy.
  • Let the steak rest before slicing: Once the steak is cooked, let it rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
  • Serve the steak with your favorite sides: Cuban skirt steak can be served with a variety of sides, such as roasted vegetables, rice, or beans.

Conclusion:

Cuban skirt steak is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. By following these tips, you can create a flavorful and juicy steak that your family and friends will love.

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