Looking for an easy and delicious recipe for Cinco de Mayo? Chef and culinary director Roberto Santibañez dropped by GMA3 to share a recipe for marinated skirt steak tacos with guacamole.
Combine all the ingredients, except the steak, in a blender jar, and blend until fairly smooth. You might have to pulse at first and prod the marinade with a spoon to help it blend.
Put the steak in a large bowl and pour in the marinade. Rub in the marinade onto the steak with your fingers to make sure it's well coated all over. Cover the bowl with plastic wrap and refrigerate it for at least one hour or up to three hours.
Churrasco (grilled Marinated Skirt Steak) Recipe
Preheat a grill or heavy skillet over high heat. Cook the steak, in batches if necessary, turning it over once, until both sides are well browned and the steaks are cooked to your liking, about four minutes per side for medium rare. Let the steaks rest on a plate for about three minutes, then cut them against the grain into slices, then again into small pieces.
Blend the jalapeños, onion, garlic and most of the chicken stock until smooth, then pour the mixture into a small saucepan or pot. Swish the remaining stock in the blender, then pour it in too.
Add the pineapple, oil and salt, set the pan over the medium-high heat and bring the mixture to a boil. Boil for a minute or so, stirring frequently. Pour it into a bowl and let it cool completely. Season to taste with salt.
Marinated Grilled Flank Steak
Mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste) and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork and then transfer the paste to a bowl.
Score the flesh in the avocado halves into a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well (it should be like salad properly dressed in vinaigrette), then add the rest of the cilantro and mash very coarsely with a pestle or fork. Season to taste with lime juice (if you'd like) and add additional chile and salt.Chef Ryan Scott joined Good Morning America to share some tasty recipes that are perfect for a 4th of July barbecue or any outdoor summer soiree.
The chef, TV personality and author of The No-Fuss Family Cookbook, a collection of go-to, family-friendly recipes, offered up a classic party potato salad, marinated flank steak that's perfect for slicing up and sharing, plus a sweet treat filled with nostalgia.
How To Cook Beef Flank Steak
Cut the bacon into 1⁄2-inch-wide pieces and cook in a large skillet over medium heat until evenly brown, crisp, and cooked. Drain the fat, reserving 1⁄4 cup in the pan. Set the cooked bacon aside in a large bowl and leave the pan with the reserved fat on the stove with the heat turned off.
Rinse the potatoes and put them in a large pot with the salt. Add enough water to cover the potatoes by 2 inches, bring to a boil, and cook until fork-tender, 15 to 20 minutes. Drain the potatoes. If they are larger than bite-size, cut them in half or quarters.
Heat the reserved bacon fat over high heat until melted and hot. Add the potatoes and, using a spatula, smash about one-third to half of them into the bacon fat. Reduce the heat to medium-high and cook the potatoes, undisturbed, until nicely browned, 3 to 4 minutes. Turn the heat off and pour the dressing over the potatoes in the pan. Add the bacon, chives, and parsley and gently toss to evenly coat the potatoes. Serve this potato salad warm or at room temp.
Balsamic Marinated Flank Steak
If you store the potato salad in the fridge for later, try to bring it to room temp before serving; the flavors are more alive and vibrant at room temp than when cold.
In a gallon-size zip-top bag, combine the olive oil, honey, vinegar, pepper, salt, smoked paprika, and chili powder. Put the steak in the bag, seal it, and massage it a little to get the meat fully covered with marinade. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
In a food processor, combine the jalapeños with the lemon juice and pulse to finely chop, then transfer to a medium bowl.
Grilled Skirt Steak With Tomato Salad
In the food processor, combine the arugula, mint, parsley, garlic, cumin, salt, pepper, and olive oil and pulse until the mixture looks like pesto. Transfer this mixture to the bowl with the jalapeños and mix it all together. Transfer to an airtight container and store in the fridge until serving time. (The longer the zippy sauce sits, the more the flavors meld and bloom, making it more delicious.)
Heat a grill until it’s nice and hot. Carefully place the marinated flank steak on the grill. Cook, uncovered, for 7 to 8 minutes. You want to really caramelize that honey in the marinade and get some nice dark grill marks. Using tongs, carefully flip the steak and cook for 7 to 8 minutes more for medium-rare (a meat thermometer inserted into the thickest part of the steak should read 130 degrees.
Then cut the meat into thin strips against the grain for maximum tenderness. Spoon the zippy sauce over the steak and enjoy!
Grilled Skirt Steak With Garlic And Herbs Recipe
When cooking meats, a good rule of thumb is to rest the meat for the same amount of time that it cooked to ensure that the juices have enough time to redistribute and allow the proteins to relax.
In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, baking powder, and salt until fluffy, 3 to 4 minutes.
With the mixer running on low speed, add the liquid mixture in three stages, stopping to scrape the bowl down after each addition. Beat the mixture for 2 minutes, until fluffy.
Skirt Steak With Salsa Verde Salad Recipe
Add the flour and mix on low speed just until combined. Scrape down the sides of the bowl and mix on low speed for 1 minute more.
Scoop the cookie dough by rounded tablespoons onto the prepared baking sheets, keeping 3 inches between each cookie. Make sure the scoops are very round; a small ice cream scoop works well for this. Bake the cookies for 12 to 15 minutes. They should have almost no color on top, and just the lightest bare amount of light browning at the edges. Let the cookies cool completely on the baking sheets; do not move them to a wire rack for cooling. Repeat with the remaining cookie dough.
For the frosting: In a medium bowl using an electric hand mixer, beat the confectioners’ sugar, cream, vanilla, salt, and food coloring on low speed until the sugar has been fully dissolved by the liquid. Scrape down the bowl and beat the frosting on high speed until light and fluffy.
Skirt Steak With Grilled Pineapple Chow Recipe
When the cookies are cool, frost each one with a tablespoon (or more!) of the fluffy vanilla frosting. Use a butter knife or small offset spatula to create a swirl in the frosting on top of each cookie. Sprinkle the frosted cookies with colorful sprinkles. The frosting will form a little bit of a skin as it sits, so be sure to add the sprinkles right away so they stick. Store these cookies in an airtight container at room temperature for 3-4 days. Be sure not to stack them directly on top of each other so that the icing stays pretty.
It may seem like you’re using a lot of vanilla and salt, but trust me, these two ingredients are what make this cookie stand out and give them a flavor so reminiscent of the grocery counter favorite we all grew up loving.
Recipes reprinted courtesy of Ryan Scott from his book, The No-Fuss Family Cookbook: Simple Recipes for Everyday Life, By Ryan Scott. Houghton Mifflin Harcourt. Paper Over Board.
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