Best 7 Grilled Skirt Steak Hash With Roasted Red Pepper Hollandaise Recipes

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Grilled Skirt Steak Hash with Roasted Red Pepper Hollandaise: A Flavorful and Unique Dish

If you're looking for a hearty, flavorful, and visually stunning brunch or dinner dish, look no further than Grilled Skirt Steak Hash with Roasted Red Pepper Hollandaise. This tantalizing recipe combines tender grilled skirt steak, crispy potatoes, and a creamy roasted red pepper hollandaise sauce to create a symphony of textures and flavors that will delight your taste buds. The skirt steak is marinated in a blend of spices and herbs, then grilled to perfection, resulting in a juicy and flavorful protein. The potatoes are roasted until golden brown and crispy, adding a satisfying crunch to the dish. The roasted red pepper hollandaise sauce is the crowning glory, bringing a rich, tangy, and slightly smoky flavor to the ensemble. Prepare to indulge in a culinary masterpiece that will leave you craving more. This recipe also includes instructions for making the Roasted Red Pepper Hollandaise Sauce and Grilled Asparagus, providing you with a complete and balanced meal that's sure to impress.

Let's cook with our recipes!

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS



Grilled Skirt Steak with Red Peppers & Onions image

This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup apple juice
1/2 cup red wine vinegar
1/4 cup finely chopped onion
2 tablespoons rubbed sage
3 teaspoons ground coriander
3 teaspoons ground mustard
3 teaspoons freshly ground pepper
1 teaspoon salt
1 garlic clove, minced
1 cup olive oil
1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces
2 medium red onions, cut into 1/2-inch slices
2 medium sweet red peppers, halved
12 green onions, trimmed

Steps:

  • In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

GRILLED SKIRT STEAK



Grilled Skirt Steak image

Grilled Skirt Steak is juicy, full of bold flavor, and absolutely delicious. Grilling skirt steak brings out the best of this long thin steak that you are going to love.

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 2h10m

Number Of Ingredients 10

2 pounds skirt steak
1/3 cup soy sauce
1/3 cup lemon juice
1/2 cup olive oil
1/4 cup Worcestershire sauce
1 Tablespoon minced garlic
2 Tablespoons Italian seasoning
1 teaspoon pepper
1/2 teaspoon salt
pinch of red pepper

Steps:

  • In a large ziplock bag add the skirt steak, soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, italian seasoning, pepper, salt, and red pepper flakes. Let marinate for 2 hours or overnight.
  • Preheat your grill to high heat. Add the steak to the grill and cook for 3-5 minutes or until it reaches an internal temperature of 145 for medium.

Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Protein 34 g, Fat 29 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1127 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 21 g, ServingSize 1 serving

SKIRT STEAK WITH PEPPERS



Skirt Steak With Peppers image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound baby red-skinned potatoes, halved
Kosher salt
1 1/4 pounds skirt steak
Freshly ground pepper
1 tablespoon extra-virgin olive oil
3 bell peppers (any color), thinly sliced
1/2 onion, thinly sliced
2 cloves garlic, thinly sliced
3 tablespoons tomato paste
3 tablespoons chopped fresh parsley
Juice of 1/2 lemon, plus wedges for serving

Steps:

  • Put the potatoes in a pot and cover with cold water by about 1 inch; add salt. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain.
  • Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add the steak (in batches, if necessary) and cook until medium rare, 1 to 5 minutes per side, depending on the thickness. Transfer to a plate and tent loosely with aluminum foil.
  • Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon salt; cook, stirring often, until the vegetables are slightly soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes. Stir in the potatoes, parsley and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.

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

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

GRILLED SKIRT STEAK WITH GREEN AND SMOKEY RED CHIMICHURRI



Grilled Skirt Steak With Green and Smokey Red Chimichurri image

Recipe courtesy Bobby Flay Show: Bobby Flay's Barbecue Addiction Episode: Argentina on the Grill Inactive time: 4 hr 35 min

Provided by Diane C 2

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup fresh flat leaf parsley
1/2 cup fresh mint leaves
1/2 cup fresh oregano leaves
1/2 cup canola oil
1/4 cup red wine vinegar
1 teaspoon crushed red pepper flakes
8 garlic cloves
1 1/2 lbs skirt steaks, cut crosswise into 3 pieces
1 cup finely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons finely chopped fresh oregano
1 tablespoon pureed chipotle chile in adobo
1 tablespoon smoked paprika
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, finely chopped
kosher salt & freshly ground black pepper
flat leaf parsley, for garnish

Steps:

  • For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.
  • Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.
  • For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.
  • Preheat a charcoal or gas grill to high heat.
  • Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.

Nutrition Facts : Calories 825.6, Fat 69.3, SaturatedFat 11.3, Cholesterol 110.6, Sodium 140.4, Carbohydrate 14.2, Fiber 7, Sugar 1.1, Protein 38.7

GRILLED SKIRT STEAK



Grilled Skirt Steak image

This is a recipe I got from Melissa D'Arabian when she made Skirt Steak Tostada with Black Beans and Mango Salsa, but I am just posting the recipe for the skirt steak. Sounds so flavorful to me so posting for safe keeping. Cooking time doesn't include marinading time.

Provided by diner524

Categories     Steak

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup soy sauce
1/2 cup olive oil
3 lemons, juiced
1/2 cup honey
1 cup onion, finely chopped
1 habanero pepper, seeded and chopped
salt & freshly ground black pepper
2 lbs skirt steaks

Steps:

  • In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.
  • Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.

Nutrition Facts : Calories 529.4, Fat 30.6, SaturatedFat 7.3, Cholesterol 98.3, Sodium 1445.8, Carbohydrate 30.5, Fiber 1.6, Sugar 25.9, Protein 35.2

GRILLED OR FRIED SKIRT STEAK



Grilled or Fried Skirt Steak image

Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle. It ranks with filet mignon as my favorite juicy and tender cut. It comes in long, narrow strips about 3/4 lb. each. The grain runs across the narrow side and so for serving the steak should be cut into serving-size pieces with the grain so that it can then be cut into bites against the grain.

Provided by JAYEAST

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 5

2 pounds beef skirt steak
2 tablespoons lemon juice
⅓ cup prepared spicy brown mustard
1 pinch salt and pepper to taste
1 cup blue cheese dressing

Steps:

  • In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours.
  • Preheat a grill or large skillet for medium-high heat.
  • Grill or fry steaks for about 5 minutes per side, or to your desired degree of doneness. Remove from the heat, and let the meat rest for 5 to 10 minutes to let the juices settle. Cut each steak along the grain into 3 or 4 pieces. Serve with blue cheese dressing.

Nutrition Facts : Calories 580.6 calories, Carbohydrate 5.9 g, Cholesterol 71.8 mg, Fat 46.5 g, Protein 29.6 g, SaturatedFat 10.4 g, Sodium 905 mg, Sugar 4.4 g

Tips:

  • Choose a skirt steak with good marbling: This will ensure that the steak is tender and flavorful.
  • Marinate the steak for at least 30 minutes: Marinating the steak will help to tenderize it and infuse it with flavor.
  • Grill the steak over high heat: This will help to create a nice sear on the outside of the steak while keeping the inside tender and juicy.
  • Let the steak rest for a few minutes before slicing it: This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
  • To make the roasted red pepper hollandaise sauce, start by roasting the red peppers: You can roast the peppers in the oven or on the grill. Once the peppers are roasted, peel and seed them.
  • Make the hollandaise sauce according to the recipe instructions: Once the hollandaise sauce is made, add the roasted red peppers and blend until smooth.
  • Serve the grilled skirt steak hash with roasted red pepper hollandaise sauce immediately: This dish is best enjoyed when served fresh.

Conclusion:

Grilled skirt steak hash with roasted red pepper hollandaise sauce is a delicious and satisfying dish that is perfect for a special occasion breakfast or brunch. The steak is tender and flavorful, the hash is crispy and savory, and the hollandaise sauce is rich and creamy. This dish is sure to impress your guests and leave them wanting more.

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