Best 5 Quick Marinated Skirt Steak With Sriracha Potatoes And Spinach Recipes

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Indulge in a culinary journey with our tantalizing Quick Marinated Skirt Steak accompanied by a symphony of flavors from Sriracha Potatoes and vibrant Spinach. This delectable dish is a symphony of textures and tastes, featuring tender and juicy skirt steak, crispy Sriracha-infused potatoes, and a refreshing bed of spinach. Marinated in a blend of zesty spices and succulent flavors, the skirt steak takes center stage, while the potatoes, tossed in a spicy Sriracha sauce, add a delightful kick. The spinach, with its earthy notes, provides a perfect balance, creating a harmonious ensemble of flavors that will tantalize your taste buds. Get ready to embark on a culinary adventure with this easy-to-follow recipe that promises a restaurant-worthy meal in the comfort of your own kitchen.

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SKIRT STEAK WITH CHEESY MASHED POTATOES



Skirt Steak with Cheesy Mashed Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds Yukon Gold potatoes, cut into chunks
Kosher salt
1 pound skirt steak, cut in half
Freshly ground pepper
1/2 teaspoon seasoned salt
1 tablespoon vegetable oil
1/2 cup 2% milk
3 slices American cheese, torn into pieces
2 tablespoons unsalted butter
2 scallions, thinly sliced (light and dark green parts separated)
1 cup frozen peas, thawed
Steak sauce, for serving

Steps:

  • Put the potatoes in a medium saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the pan.
  • Meanwhile, season the steak generously with pepper and the seasoned salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook until well browned, about 4 minutes per side for medium rare (reduce the heat if necessary). Transfer the steak to a cutting board.
  • Combine the milk, cheese and butter in a small saucepan over medium heat. Cook, stirring, until melted and smooth. Pour into the potatoes and mash, adding some of the reserved cooking water as needed to loosen. Stir in the white and light green parts of the scallions and season with salt and pepper. Cover to keep warm.
  • Heat the peas as the label directs. Slice the steak and divide among plates along with the mashed potatoes. Top the potatoes with the peas and scallion greens. Serve with steak sauce.

SKIRT STEAK WITH CRISPY GARLIC POTATOES



Skirt Steak with Crispy Garlic Potatoes image

This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 9

2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick
1 1/2 pounds skirt steak, cut into 4 equal pieces
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
2 bunches watercress (about 12 ounces total), thick ends removed

Steps:

  • Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
  • Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.
  • While steaks rest, make salad: In a large bowl, whisk together vinegar, Dijon, and remaining oil; season with salt and pepper. Add watercress, and toss to combine. Serve steaks with potatoes and salad.

Nutrition Facts : Calories 568 g, Fat 33 g, Fiber 3 g, Protein 39 g

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

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.

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

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.

GRILLED SKIRT STEAK WITH ROASTED POTATOES



Grilled Skirt Steak with Roasted Potatoes image

Steak and potatoes, perfectly seasoned, grilled, and baked to perfection in about 30 minutes. This recipe was made in a Panasonic CIO.

Provided by Elizabeth

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 40m

Yield 4

Number Of Ingredients 8

¼ cup ketchup
2 tablespoons Worcestershire sauce
4 cloves garlic, minced, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 pound skirt steak
4 russet potatoes, diced small
2 tablespoons extra-virgin olive oil, or more to taste

Steps:

  • Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
  • Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
  • Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
  • Preheat oven to High on the "Grill" setting.
  • Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
  • Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.5 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 4 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 1450.3 mg, Sugar 5.6 g

Tips:

  • Choose the right cut of steak: Skirt steak is a great choice for this recipe because it's thin and flavorful. If you can't find skirt steak, you can also use flank steak or hanger steak.
  • Marinate the steak for at least 30 minutes: This will help to tenderize the steak and infuse it with flavor.
  • Cook the steak over high heat: This will help to create a nice sear on the outside of the steak while keeping the inside juicy.
  • Don't overcook the steak: Skirt steak is a thin cut of meat, so it cooks quickly. Overcooking will make it tough and chewy.
  • Let the steak rest before slicing: This will help the juices to redistribute throughout the steak, making it more tender and flavorful.
  • Serve the steak with your favorite sides: Sriracha potatoes, spinach, and chimichurri sauce are all great options.

Conclusion:

This quick marinated skirt steak recipe is a delicious and easy weeknight meal. The steak is tender and flavorful, and the sriracha potatoes and spinach are the perfect accompaniments. This recipe is sure to become a family favorite.

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