Best 3 Grilled Skirt Steak Caprese Recipes

Indulge in a tantalizing culinary journey with our Grilled Skirt Steak Caprese, a symphony of flavors that will delight your taste buds. This delectable dish showcases the perfect balance between zesty and savory, marrying the tender, juicy skirt steak with a vibrant medley of fresh mozzarella, ripe tomatoes, aromatic basil, and a drizzle of tangy balsamic glaze. Each bite is an explosion of freshness and flavor, creating a harmonious symphony of textures and tastes. Alongside this main course masterpiece, we have curated a collection of complementary recipes to elevate your dining experience. Discover the secrets to crafting a refreshing Caprese Salad, bursting with vibrant colors and flavors. Embark on a culinary adventure as you create a zesty Chimichurri Sauce, adding a vibrant South American flair to your dishes. For a delightful side, explore the art of preparing Grilled Zucchini and Bell Peppers, a symphony of colors and flavors that will add vibrancy to your plate. And to satisfy your sweet cravings, indulge in a luscious Strawberry Shortcake, a classic dessert that will bring a touch of sweetness to your meal.

Here are our top 3 tried and tested recipes!

CAPRESE SALAD WITH GRILLED FLANK STEAK

Caprese Salad with Grilled Flank Steak image

This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in small portions as an appetizer salad, or in large portions as a whole meal. This recipe is for 4 larger salads.

Provided by cookinmama

Categories Salad Vegetable Salad Recipes Caprese Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 tomatoes, diced
1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
¼ cup coarsely chopped fresh basil
1 clove garlic, minced, or more to taste
1 tablespoon olive oil
1 pound flank steak
1 clove garlic, minced
1 tablespoon olive oil
salt and ground black pepper to taste
1 (6.5 ounce) bag butter lettuce mix
2 tablespoons balsamic vinegar, or to taste
olive oil, or to taste

Steps:

Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.8 g, Cholesterol 49.5 mg, Fat 24 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.7 g, Sodium 114.9 mg, Sugar 3.8 g

GRILLED SKIRT STEAK WITH GARLIC AND HERBS

Grilled Skirt Steak With Garlic and Herbs image

Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.

Provided by Melissa Clark

Categories dinner, lunch, weeknight, steaks and chops, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup basil leaves, more for garnish
3 scallions, white and green parts, thinly sliced, more for garnish
2 tablespoons lemon thyme leaves, more for garnish
2 fat garlic cloves, roughly chopped
2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 1/2 teaspoons kosher salt
Finely grated zest of 1 lemon
Juice of half a lemon
1/4 cup extra-virgin olive oil
2 1/2 pounds skirt steak

Steps:

In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Churrasco (Grilled Marinated Skirt Steak) image

Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.

Provided by Von Diaz

Categories dinner, meat, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds skirt steak or tri-tip (see Tip)
3 large garlic cloves
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon white vinegar
2 teaspoons olive oil
1 tablespoon adobo seasoning (preferably Loísa or Badía brands)
2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
1/3 cup fresh lime juice
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon freshly ground black pepper

Steps:

Pat the steaks dry and place in a large zip-top bag.
Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

Tips:

Choose the Right Steak: Select a skirt steak that is about 1 inch thick and has good marbling. This will help ensure a tender and flavorful steak.
Marinate the Steak: Marinating the steak in a flavorful mixture of olive oil, garlic, herbs, and spices will help tenderize it and infuse it with flavor.
Grill the Steak Properly: Preheat your grill to high heat and cook the steak for 3-4 minutes per side, or until it reaches your desired doneness. Be sure to let the steak rest for a few minutes before slicing.
Make a Simple Caprese Salad: Combine fresh mozzarella, tomatoes, and basil with a drizzle of olive oil and balsamic vinegar. This classic Italian salad is a perfect complement to the grilled skirt steak.
Assemble the Grilled Skirt Steak Caprese: Place a grilled skirt steak on a platter and top it with the caprese salad. Drizzle with additional olive oil and balsamic vinegar, if desired.

Conclusion:

Grilled skirt steak caprese is an easy, flavorful, and impressive dish that is perfect for a summer cookout. With its tender steak, fresh vegetables, and tangy dressing, this dish is sure to be a hit with your friends and family. So fire up your grill and give this recipe a try!