Best 2 Cuban Skirt Steak With Tomato Escabeche And Mango Steak Sauce Recipes

Embark on a culinary journey to the vibrant streets of Havana with our Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce. This tantalizing dish captures the essence of Cuban cuisine, blending bold flavors and zesty ingredients to create a symphony of tastes. Indulge in the tender and juicy skirt steak, marinated in a flavorful blend of spices and citrus, then grilled to perfection. Accompanying the steak is a vibrant tomato escabeche, a pickled salad bursting with acidity and sweetness, and a luscious mango steak sauce that adds a touch of tropical delight. Prepare to be captivated by the harmonious fusion of flavors in this authentic Cuban feast.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

Tips:

Choose the right cut of steak: Skirt steak is a thin, flavorful cut of beef that is perfect for grilling or pan-frying. If you can't find skirt steak, you can also use flank steak or hanger steak.
Marinating is a must: Marinating the steak in a flavorful marinade will help to tenderize it and add flavor. The marinade in this recipe is made with olive oil, garlic, cumin, oregano, and lime juice.
Cook the steak to your desired doneness: Skirt steak is best cooked to medium-rare or medium. If you cook it too long, it will become tough and chewy.
Make the tomato escabeche and mango steak sauce: The tomato escabeche is a bright and tangy condiment that pairs perfectly with the grilled skirt steak. The mango steak sauce is a sweet and spicy sauce that adds a tropical flavor to the dish.
Serve the steak with your favorite sides: Grilled skirt steak can be served with a variety of sides, such as rice, beans, potatoes, or salad.

Conclusion:

This Cuban skirt steak with tomato escabeche and mango steak sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The skirt steak is marinated in a flavorful marinade and then grilled to perfection. The tomato escabeche and mango steak sauce add a bright and tangy flavor to the dish. This recipe is sure to be a hit with your family and friends!