Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Mon, 29 Jun 2015 20:33:14 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Asian Rice Noodle Salad with Steak Recipe http://steamykitchen.com/37270-asian-rice-noodle-salad-with-steak-recipe.html http://steamykitchen.com/37270-asian-rice-noodle-salad-with-steak-recipe.html#comments Fri, 01 Aug 2014 13:03:06 +0000 http://www.steamykitchen.com/?p=37270 Here’s what you’ll learn: Why skirt and flank steak are perfect for this dish How to cut the steak to guarantee most tenderness Nathan’s marinating method How to cook mai-fun (skinny rice noodles) in 30 seconds How to julienne a cucumber in 30 seconds This is a recipe long overdue, the amazing Field to Fork dinner hosted by our local CSA, ...

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asian-noodles-steak-recipe-2407

Here’s what you’ll learn:

  • Why skirt and flank steak are perfect for this dish
  • How to cut the steak to guarantee most tenderness
  • Nathan’s marinating method
  • How to cook mai-fun (skinny rice noodles) in 30 seconds
  • How to julienne a cucumber in 30 seconds

asian-noodles-steak-recipe-3-2

This is a recipe long overdue, the amazing Field to Fork dinner hosted by our local CSA, Geraldson Community Farms, and Sarasota Whole Foods  was months ago! I had wanted to highlight Geraldson’s certified organic produce grown on their 20 acres and the dedication to safe, healthy produce for our small town.

But we’re currently in the middle of our choking-hot summer (so humid and hot that my eyelashes sweat) and that means it’s resting time for our fields. All of our local farms here close down or drastically reduce their growing, and I would like imagine that the teams of farmers and volunteers are off on vacation, enjoying their time off.

However, I know farmers are some of the most hard-working people…and I can’t think of a single farmer I know that takes long vacations. There’s always something that needs attention: equipment to fix, animals to tend to, fields to compost, work to be done.

I’ll have to wait until Fall, when they re-open, to show off their organic vegetables. In the meantime, let’s talk about STEAK!

Screen Shot 2014-07-31 at 12.53.42 PM
photo by the event photographer, B.Lively, at the Field to Fork dinner

asian-noodles-steak-recipe-3While Geraldson Community Farms provided all the produce for the dinner, Whole Foods here in Sarasota brought in the meat and their grillers.

I found out that Whole Foods’ meats are from animals that have never been raised with antibiotics or hormones. Also, their meats have a 5-step Animal Welfare rating system, so that you can easily identify how the animal was raised.

We chose to make this Rice Noodle Salad with Steak recipe from Whole Foods, but changed the recipe up a bit to suit our tastes.

Our family loves skirt steak and flank steak – it’s more tender (when cut properly), soaks up marinade faster (especially skirt), and the thinness of these cuts make for fast cooking.

asian-noodles-steak-recipe-2405

Asian Rice Noodle Salad with Steak Recipe Video

Here’s our video, and Nathan’s tip for the best steak ever.

 

asian-noodles-skirt-steak-2411-bTo make this a 20-Minute Meal

– Buy thin steak (like skirt steak) because it will cook faster. After adding the steak to the marinade, skip the waiting and proceed to grill/broil. You’ll still get a ton of flavor! *Bonus – massage the marinade into the steak like Nathan showed you in the video.

– Buy already-shredded carrots. Use a julienne tool to cut the cucumber.

– Use fine rice noodles (like I did in the video) – it cooks in 30 seconds.

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Asian Rice Noodle Salad with Steak Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
asian-noodles-steak-recipe-2407

-If you love spicy - add in a spoonful of Asian chile-garlic sauce to the dressing!
-I prefer using flank or skirt steak, 3/4" thickness. Make sure you slice ACROSS the grain (see video)
-Use any type of noodles you want - even thin spaghetti noodles or angel hair noodles. If you are using rice noodles, remember that they cook very quickly.

Ingredients:

2 cloves garlic, minced
1 small nub of fresh ginger, grated
2 tablespoons low-sodium soy sauce, divided
4 teaspoons toasted sesame oil
1 teaspoon brown sugar
1 (8-ounce) steak of your choice (skirt, flank, sirloin)
1 tablespoon rice vinegar
1 lime, juiced (1 tablespoon)
1 teaspoon sugar
1 tablespoon sesame seeds
1 cup shredded carrots
1 large cucumber, finely chopped
1 (8-ounce) package rice noodles
1/4 cup chopped peanuts

Directions:

1. To a resealable bag, add most of the minced garlic (reserve the rest for the dressing), grated ginger, just 1 tablespoon soy sauce (reserve rest for dressing), sesame oil and brown sugar. Mix well. Add in the steak, remove as much air as possible and seal. Marinate for up to overnight.

2. To make the dressing, whisk together the remaining soy sauce, remaining garlic, rice vinegar, lime juice, sugar and sesame seeds. Add in 2 tablespoons of water and whisk well. 

3. Cook the noodles according to package instructions. Drain. Taste the noodle to make sure it is done. 

4. Grill or broil steak for 4 minutes per side, or until done to your liking. Let steak rest for 5 minutes, then thinly slice.
5. For each bowl, toss noodles, carrots, cucumbers and steak slices with dressing. Top with chopped peanuts.

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Beef Satay Skewers with Habanero Peanut Sauce http://steamykitchen.com/24193-beef-satay-recipe-habanero-peanut-sauce-recipe-video.html http://steamykitchen.com/24193-beef-satay-recipe-habanero-peanut-sauce-recipe-video.html#comments Wed, 14 Nov 2012 23:44:00 +0000 http://steamykitchen.com/?p=24193 Recipe for Beef Satay Skewers with Habanero Peanut Sauce with how-to video and book tour.

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Beef Satay Habanero Peanut Sauce Recipe

During recipe testing, there was an unanimous “MMMMM!!!” along with what may have been a little happy-dance from yours truly. This is hands-down, the very best Beef Satay I’ve ever had. And it’s from a Belizean cookbook called, Flavors of Belize.

Beef Satay Skewers with Habanero Peanut Sauce

I actually had to look up exactly where Belize was located when I started reading this book. It’s “Central America’s Gateway to the Caribbean” hugged by Southern Mexico, Guatemala and Honduras, on the Caribbean side. When I first opened up the book and saw recipes from Southeast Asia, China and even Hawaiian flavors, I was intrigued.  Of course, if I had read the subtitle of the book, “Ancient History, Diverse Culture, Exotic Cuisine” it would have made sense!

Beef Satay Skewers Recipe

It also turned out that my friends Adam Pearson and Matt Armendariz styled and photographed the book. Needless to say, the book is gorgeous, though I would have loved to see more photos of Belize, its people and markets. I’ve got 2 videos to share with you – one is a book tour and the other is the how-to on the recipe.

Beef Satay Skewers with Habanero Peanut Sauce

As a side note, I remember when I was little, probably around 10 years old, my Uncle Billy told me he was going to be vacationing in Belize. That struck me as incredibly exotic and so glamorous. “When I grow up, one day I’m going to be glamorous and vacation in Belize too!” Well, I haven’t made it there yet, but perhaps one day. The closest I’ve gotten is Cancun, but somehow the 5 hours or so drive between them seems like a world of difference. In my mind, at least.

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Beef Satay Skewers and Habanero Peanut Sauce Video

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Flavors of Belize, The Cookbook – Book Tour Video

About the Book Tour: While I am a devoted customer of Amazon.com, the shopping experience just isn’t quite as fulfilling when browsing for books. I love thumbing through the pages of a cookbook, stopping at a random page to see what I’d find. If at least 75% of the time, my thumb stops at an interesting recipe, photo or snippet of text, then it’s a win. So I thought I’d start giving some informal Book Tours of cookbooks that I have, majority of them sent from publishers for review.

I’ll give you a few quick thumb stops of the book – I hope you enjoy!

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Beef Satay Skewers with Habanero Peanut Sauce Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 10 minutes
Beef Satay Skewers featured-9903

Recipe adapted from Flavors of Belize Cookbook.

Ingredients:

FOR THE BEEF SATAY1/2 cup onion, finely diced
3 cloves garlic, through garlic press
1 tablespoon grated fresh ginger
1 teaspoon sugar
2 teaspoons Asian red chili sauce (like sambal oelek or sriracha)
1 tablespoon minced fresh cilantro
1/4 cup soy sauce
2 teaspoons sesame oil
1 /2 lime, juiced
1 1/2 pounds skirt steak, 1/2-inch thick slices
bamboo skewers, soaked in water
FOR THE HABANERO PEANUT SAUCE
1 cup smooth peanut butter
1/2 cup hot water
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon cumin
1/4 teaspoon habanero pepper, finely minced, to taste
1/2 teaspoon curry powder
1 lime, juiced

Directions:

FOR THE BEEF SATAY

1. For marinade, mash together the onion, garlic, ginger and sugar using mortar & pestle or food processor. Or - if you have chopped your ginger, garlic and onion fine enough, no need to do anything further. Add this mixture into a resealable bag. To the same bag, add in the red chili paste, cilantro, soy sauce, sesame oil and lime juice. Massage to mix well. Add in the beef strips. Marinate 1-2 hours or up to overnight. In the meantime, prepare the Habanero Peanut Sauce.

2. When ready to cook, heat grill to high, direct heat. Thread beef onto bamboo skewers.

3. Grill for 3-4 minutes on each side while continuously basting with marinade. Serve with habanero peanut sauce (below).

FOR THE HABANERO PEANUT SAUCE

Whisk together all ingredients until smooth. If the sauce is too thick, whisk in an additional tablespoon of hot water.

 

 

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Skirt Steak Tacos http://steamykitchen.com/15614-skirt-steak-tacos-recipe.html http://steamykitchen.com/15614-skirt-steak-tacos-recipe.html#comments Tue, 24 May 2011 17:32:09 +0000 http://steamykitchen.com/?p=15614 I’ve discovered that I’m not the only one who’s fiercely loyal to their local supermarkets. While some are loyal to a particular market because it’s convenient (close to house or office), I’m more influenced by the quality of two things: produce and meat (though my kids will argue that for them, it’s the variety of ice Creams and the breadth ...

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Skirt Steak Tacos Recipe

I’ve discovered that I’m not the only one who’s fiercely loyal to their local supermarkets. While some are loyal to a particular market because it’s convenient (close to house or office), I’m more influenced by the quality of two things: produce and meat (though my kids will argue that for them, it’s the variety of ice Creams and the breadth of their snackity-snack aisle).

For the produce, I’m all about freshness and locally grown items. I cringe when I see tomatoes come in from another country when we have tomato farms not even 10 miles from my house!

For meats, I love the variety of cuts, quality of meats. Beef is especially important – my husband lives for steak. When he heard that I’m the new face of Sweetbay Supermarket’s Beef Campaign, it was like I gave him the best gift ever. Eat steak every week!?  I told him it was his early Father’s Day present.

 

Super Yummy Skirt Steak Tacos Recipe

On busy weeknights, we often have steak tacos using one of my very favorite cuts of beef, the skirt steak. The skirt steak is so incredibly flavorful and when cooked and sliced the right way, one of the most tender cuts you’ll find.

The recipe for Skirt Steak Tacos is simple and only takes 20 minutes start to finish. Instead of drowning my taco in a heavy salsa, I like to keep it simple and fresh with diced tomatoes, shredded lettuce, crumbled Mexican cheese and a slice or two of avocado. A squeeze of lime to finish it off and it’s perfect.

Meaty Skirt Steak Tacos Recipe

Skirt steak is a long, boneless, flat cut that has meat fibers running in one direction. The fat is only on the outside of the skirt steak – trim away the excess fat and you’ll have a very lean steak cut. The fat pulls off very easily.

Skirt Steak Tacos Recipe Beef

See how the strong grain is running up and down along the meat? The key tender ribbons of steak is to cut across the grain – I’ll show you in a bit.

Tender ribbons of steak Skirt Steak Tacos Recipe

I season the steak with just salt and pepper and quickly sear both sides of the meat over high heat.

Steak with just salt and pepper Skirt Steak Tacos Recipe

See how nicely seared the meat is?

Seared Steak Skirt Steak Tacos Recipe

Once both sides are seared, turn the heat down to medium and cover to let it finish cooking. If you have very thin skirt steak, this step is not necessary. Just a couple of minutes is all you need. My personal preference is that skirt steak is best medium to medium-rare.

Medium to medium-rare Skirt Steak Tacos Recipe

Let the meat rest for a bit before slicing.

Rest the meat for Skirt Steak Tacos Recipe

Because the grain is running top to bottom, I want to slice across the grain.

Slice across the grain Skirt Steak Tacos Recipe

For tacos, I slice the steak as thin as I can.

Thinly sliced Skirt Steak Tacos Recipe

You can see how tender the skirt steak is!

Tendet Skirt Steak Tacos Recipe

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Skirt Steak Tacos Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Skirt Steak Tacos Recipe

(2 tacos each)
You can substitute with flank steak.

Ingredients:

2 pounds skirt steak, trimmed of excess fat
salt and freshly ground black pepper
2 teaspoons cooking oil
2 cups loosely packed shredded lettuce
2 tomatoes, diced
2 tablespoons finely minced cilantro
1-2 avocado, pitted and sliced
1 cup crumbled queso fresco (or other shredded cheese of your choice)
1 lime, cut into wedges
8 flour or corn tortillas

Directions:

1. Season the skirt steak with salt and pepper on both sides. Heat a skillet or grill pan over high heat. When hot, swirl in the cooking oil. Add the skirt steak to the pan and sear for 2-3 minutes each side. If the skirt steak is very thin (about 1/2 inch thick), it should be medium-rare at this point. If the skirt steak is thicker, turn the heat to medium and cover to cook for an additional 2-3 minutes.

2. Let the meat rest for 5 minutes before slicing. Slice the skirt steak across the grain into very thin ribbons.

3. Assemble tacos by layering steak, lettuce, diced tomatoes, cilantro and avocado slices. Top with cheese and serve with lime wedges.

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Skirt Steak with Chimichurri Sauce http://steamykitchen.com/15405-skirt-steak-with-chimichurri-sauce.html http://steamykitchen.com/15405-skirt-steak-with-chimichurri-sauce.html#comments Mon, 09 May 2011 17:12:54 +0000 http://steamykitchen.com/?p=15405 Step by step photos for Skirt Steak with Chimichurri Sauce recipe.

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Chimichurri is an Argentinean condiment that I love slathering on grilled steak, especially skirt steak. While the recipe varies from town to town, family to family, the basics are olive oil, parsley and oregano. Other ingredients, like red wine vinegar, garlic, and red pepper flakes complete the sauce in this version from Seven Fires: Grilling the Argentine Way by Francis Mallmann (love this book!)

The chimichurri sauce is great as a marinade or topping for fish, steak, pork loin and for roasted vegetables (a combo of red bell pepper, portabello mushrooms and potatoes!)

The first time I ever had chimichurri was at a restaurant in Los Angeles. A small ramekin of chimichurri sauce was served alongside my grilled skirt steak. I kept asking for a refill of chimichurri and by the end of the meal, the waiter handed me a to-go bag with a quart of chimichurri to take home. He got a good tip, let me tell ya!

You can make chimichurri with dried parsley and oregano, like the gauchos do, but the fresh version is best. It’s bright, garlicky and wonderfully tangy – you’ll want to use this sauce on everything!

How to Make Chimichurri Sauce

Fresh parsley, fresh oregano, crushed red pepper, olive oil, red wine vinegar (you could also use white wine vinegar or lemon juice) and garlic. I also use sea salt too.

Finely chop the herbs and the garlic.

Add the herbs, garlic, crushed red pepper flakes and salt into a bowl. Pour in the red wine vinegar, olive oil.

Taste and add more salt if needed.

You can use right away or refrigerate up to 2-3 weeks (the acid in the vinegar keeps the herbs green and fresh)

Spoon over grilled steak.

About Red Pepper

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:

BOTANICALLY SPEAKING

Much of the Capsicum family is hot-headed and well traveled! A New World find, Capsicum can now be found in cuisines around the globe, wherever a little sass and fire are needed to perk up the tastebuds. Cayenne pepper, usually sold powdered, is the dried, ripened fruit of Capsicum annuum, from the plant family Solanaceae (night shade family). However, very hot small pointed “bird’s eyes” chilis are of the capiscum frutenecenes species.

YUM FACTOR

In all its forms, red pepper adds pungent heat and bite. Turn your burgers into firecrackers, spice up that seafood stew, supercharge a salsa, chili powder, marinade or rub. You’ll be in good company, emulating cooks the world over, from Italy and India to Mexico and the Caribbean.

GLOBETROTTER’S GUIDE

Native to the western hemisphere, red pepper originated in Mexico, Central and South America, and the West Indies. Today, India is the major producer.

BELIEVE IT…OR NOT

But, as the pepper made its global rounds from New World to Old World and back again, many assumed it was named for the port city of Cayenne in French Guiana (South America).

 

Other uses for Chimichurri Sauce

Cowboy Steak with Chimichurri Sauce – Simply Recipes
Cilantro Chimichurri – Eclectic Recipes
Chimichurri Sauce – Use Real Butter (Jen uses dried oregano)
Steak with Mint Chimichurri – No Recipes
Grilled Ahi Tuna with Avocado Chimichurri – Poor Girl Eats Well
Salmon with Chimichurri Sauce – My Colombian Recipes
Short Ribs with Chimichurri Sasuce – From Argentina With Love
Balsamic Chimichurri – Laylita’s Recipes
Grilled Baby Artichokes with Mint Chimichurri – Food 52
Steak with Chimichurri – Food Stories

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Skirt Steak with Chimichurri Sauce Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes
skirt-steak-chimichurri-sauce-recipe-8885.jpg

The recipe makes enough chimichurri to last for another meal - it keeps in the refrigerator for 2-3 weeks. Instead of red wine vinegar, you can use white wine vinegar or lemon juice. Use any cut of grilled steak you'd like, my favorite is skirt steak.

Chimichurri Recipe from Seven Fires: Grilling the Argentine Way by Francis Mallman

Ingredients:

FOR THE CHIMICHURRI
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
4 cloves garlic, minced
2 teaspoons crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
sea saltFOR THE SKIRT STEAK
2 pounds skirt steak, excess fat trimmed
salt and freshly ground black pepper

Directions:

1. To make the chimichurri, combine all of the ingredients together in a small bowl.

2. Season the skirt steak on both sides with salt and pepper. Grill 2-3 minutes on each side over high heat. Lower heat to medium, cover and cook for an additional 2 minutes for medium-rare (If your skirt steak is 1/2" thick or less, skip this step.)

2. Let steak rest for 5 minutes before slicing. Slice across the grain. Serve with Chimichurri Sauce.

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Flank Steak with Goat Cheese on Toast http://steamykitchen.com/14806-flank-steak-on-goat-cheese-toast.html http://steamykitchen.com/14806-flank-steak-on-goat-cheese-toast.html#comments Fri, 01 Apr 2011 14:02:20 +0000 http://steamykitchen.com/?p=14806 While we were in Mexico for Food Blogger Camp back in February, I got a sneak peek at the photos that my good friends, Todd and Diane of White on Rice Couple shot of Cristina Ferrare’s new cookbook. I’m sure you heard of Cristina – she’s got a cooking show, “Big Bowl of Love” on the Oprah Winfrey Network. Diane ...

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While we were in Mexico for Food Blogger Camp back in February, I got a sneak peek at the photos that my good friends, Todd and Diane of White on Rice Couple shot of Cristina Ferrare’s new cookbook. I’m sure you heard of Cristina – she’s got a cooking show, “Big Bowl of Love” on the Oprah Winfrey Network.

Diane and Todd shot all the recipe photos as well as “lifestyle” shots – i.e. a dinner party with friends – if you have a chance to pick up this book, please do. Not only is it chock full of gorgeous food shots (every recipe has a photo) but the recipes featured are non-fussy — what I call “easy sophistication.”

I’ve got so many recipes bookmarked that this book will keep me busy for a while. Today’s recipe, Flank Steak with Goat Cheese on Toast, is inspired from the book. I had originally planned these for a Spanish Tapas party my friend, Wendy was hosting, but we ended up with an obscene amount of food, so I kept the marinating steak in the refrigerator and made the dish the following day.

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Our Spanish Tapas Party

While Tom’s prepping his dish, Wendy and her sister in law, Kelly are the background with Spanish cookbook in hand reading the recipe.

Tom and his wife, Patty – right here smiley-happy next to the cheese – own the Tae Kwon Do studio that the boys and Scott go to. And yes, the boys can kick mama’s butt.

This was just appetizers….by the time dinner was ready, the entire table was full of food. Most of the dishes were Spanish tapas – we had some wonderful Spanish Tapena wine to go with our dinner party, courtesy of the winery. Tapena wines has recently gotten some amazing reviews and awards – the 2011 Monterey Wine Competition awarded them Import Wine of the Year.

While boys were outside fishing, the gals hung out by the apps and wine.

Tom made these crispy-light rice cakes topped with manchego cheese. I never knew he had this cooking talent!

Even Andrew loved the Manchego Cheese wrapped with Jamon Serrano  — hungry after fishing!

After dinner? A single malt scotch tasting in the ultimate “man cave” – complete with leather chairs, cigars, deer heads (Shawn goes hunting once a year) and bull-horn chandelier.

I encouraged Scott to write a post on Scotch tasting, it would be his first-ever post on Steamy Kitchen. He declined until I told him that if he starts a “Scott’s Scotch Corner” on Steamy Kitchen, all his scotch would be a “business expense”

Look for a post from him soon.

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Flank Steak on Goat Cheese on Toast

The flank steak is marinated in red chili flakes, smoked paprika, olive oil, salt and pepper.

Toppings included goat cheese, roasted red bell peppers and a balsamic fig and onion “jam” that I found at the market.

You can substitute with any sweet-savory jam or chutney. Mango chutney would be wonderful too. I have a list of recipes for jams at the end of the post.

Slice the roasted red bell pepper thinly.

Here’s the grilled flank steak. Notice the grain running left to right? (not the grill marks, but the grain of the meat)

Slice ACROSS the grain.

Slice as thin as you can – the steak is easier to eat!

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Flank Steak with Goat Cheese on Toast

Servings: 6 Prep Time: 10 minutes Cook Time: 15 minutes
Flank Steak Goat Cheese Tapas Bruschetta Recipe

Ingredients:

1 tablespoon smoked paprika
2 teaspoons red chili pepper flakes
2 tablespoons olive oil
salt and freshly ground black pepper
1 1/2 pound flank steak (or skirt steak)
One 8-ounce jar roasted red bell peppers, sliced
6 ounces goat cheese
1/2 cup fig jam (or your choice of jam/chutney)
1-2 loaves baguette

Directions:

1. In a resealable bag, mix together the paprika, pepper flakes, olive oil, salt and pepper. Add the steak, seal bag and refrigerate up to overnight.

2. To cook the flank steak, heat a grill pan over high heat. Grill the flank steak, turning once, about 8-10 minutes total for medium-rare. Let steak rest before slicing.

3. While the steak is resting, slice the bread into thin slices. Toast the bread in the oven if you'd like.

4. Slice the steak very thinly (as thin as you can) ACROSS the grain. Top each toast with goat cheese, steak, a couple of red bell pepper slices and/or small spoonful of fig jam.

 

Other Recipes

Fig Jam Recipe – Anh’s Food Blog
Spicy Fig Orange Microwave Jam
– Simply Recipes
Fig Jam Four Ways – Love and Olive Oil
Spanish Mussels with Green Sauce – Hunter Angler Gardener Cook
Pimientos piquillos rellenos de bacalao en salmorejo
– Hedonia
Espinacas con Garbanzos – Spinach and Chickpeas – Smitten Kitchen
Ensaimadas – Delicious Days
Albondigas Soup Recipe – Simply Recipes
Apartment Therapy’s 9 Classic Spanish Dishes
Tortas de Patatas – Smitten Kitchen
Morcilla Stuffed Squid – We Are Never Full
Sangria – Live to Eat
Mango-Mint Gazpacho – The Perfect Pantry
Oven Baked Tortilla Espanola – The Perfect Pantry

Spanish Tapas Party Giveaway!

I’m giving away a Spanish tapas party with Tapena wines – come enter the giveaway!

 

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Honey Soy Skirt Steak with Shitake Mushroom Recipe http://steamykitchen.com/2032-skirt-steak.html http://steamykitchen.com/2032-skirt-steak.html#comments Sun, 04 Jan 2009 13:03:30 +0000 http://steamykitchen.com/blog/?p=2032 The trouble with food writers writing about their favorite things is that one of two things usually happens: Either the product runs out or the prices get jacked up. Sometimes with enough hype, both happen. It pains me so much that I used to be able to buy skirt steak for $1.99 per pound at the market. For years, skirt ...

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Honey Soy Skirt Steak with Shitake Mushrooms Recipe

The trouble with food writers writing about their favorite things is that one of two things usually happens: Either the product runs out or the prices get jacked up. Sometimes with enough hype, both happen.

It pains me so much that I used to be able to buy skirt steak for $1.99 per pound at the market.

For years, skirt steak was the most underrated and misunderstood cut because if you didn’t know how to cook or slice the sucker, it was tougher than a brand new horse’s saddle in the snow. The skirt steak is actually the diaphragm muscle in a cow. You know the rule about muscles: The more the muscle is used, the tougher the meat.

I mean, have you ever seen a cow hold its breath? I think not.

Honey Soy Skirt Steak with Shitake Mushrooms Recipe

Back before the secret was out, I could feed 10 friends at a dinner party and spend less than six bucks on meat. I’d marinate the skirt steak overnight in a honey soy sauce and then quickly grill to a perfect medium-rare. Before bringing it to the table, the steak would be thinly sliced across the grain, resulting in ribbons of beefy, tender steak that would always be juicy no matter what.

But then some famous writer had to ruin the party and gush about skirt steak, exposing the secrets we had been closely guarding all these years. All of a sudden, my beloved skirt was not to be found at the market. Then the prices skyrocketed and, holy belching cattle, skirt steak became the “it” steak, going for $11.99 a pound.

Why do I love it so? Skirt steak is thin, so it grills very quickly, often just 3 minutes per side. It also marinates incredibly well, soaking up the seasonings in its loose-fibered surface. And if you accidently overcook the steak past medium, it’s still awesomely flavorful. The biggest secret, though, is to slice the steaks ACROSS the grain, meaning perpendicular to the lines of the fibers. On a skirt steak, it’s really easy to tell which way the fibers are running.

Great. Now that ya’ll are going to run out and buy skirt steak to make this fantastic Honey Soy Skirt Steak with Shitake Mushroom recipe, I’d better run to the market and stock up.

Honey Soy Skirt Steak with Shitake Mushroom Recipe

Honey Soy Skirt Steak with Shitake Mushroom Recipe

For the skirt steak

3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons Chinese black vinegar (or balsamic vinegar)
Freshly ground black pepper
2 cloves garlic, chopped
2 tablespoons cooking oil
1 1/2 pounds skirt steak, cut into 6-inch pieces

Place all ingredients, including the steak, in a large, zip-top plastic bag.

Squeeze all the air out of the bag and seal. Massage the steak to get it nice and cozy with the marinade. Let marinate at least 30 minutes or overnight in refrigerator.

When ready to cook, drain the skirt steak and pat dry with paper towels. If you are cooking on your barbecue grill, preheat that sucker and on direct, high heat, grill the steaks 3 to 5 minutes each side, depending on the thickness of the steak. Some of the skirt steak may be thinner, so make sure you time accordingly.

If you are grilling the steaks in a frying pan, heat the frying pan over high heat until very hot. Pour in a couple of tablespoons of cooking oil before adding the steaks to the pan. Make sure you give each steak plenty of room. Grill 3 to 5 minutes each side.

Let the steaks sit on the cutting board for 5 minutes to rest. You can tent the steaks with foil. While the steak is resting, make the shitake mushroom recipe below.

Slice the steak ACROSS the grain (perpendicular to the lines of the grain) and serve immediately.

For the shitake mushrooms

1 tablespoon cooking oil
2 cloves garlic, thinly sliced
1 stalk green onion, finely chopped
32 ounces shitake mushrooms, stems trimmed
2 tablespoons rum (or vegetable/chicken broth)
1/2 teaspoon salt

Heat a wok or large frying pan over medium heat until it just starts to get hot. Add the cooking oil and the garlic. Let the garlic slowly sizzle in the oil as it heats up. When the oil is hot (but before the garlic burns) add the green onions and stir-fry for 15 seconds. Add the mushrooms and quickly stir to coat the mushrooms in the garlicky oil.

Turn the heat to high and stir-fry for 15 to 30 seconds more. Pour in the rum and season with salt. Saute until the mushrooms are softened and the rum has evaporated.

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Other recipes you might enjoy

Stir Fried Beef with Nectarines Recipe

Vietnamese Beef Pho Noodle Soup Vietnamese Beef Pho Noodle Soup Recipe

Asian pork burgers with kimchi Asian Pork Burgers with Kimchi

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Chipotle Skirt Steak Tacos & The Parking Adventures of La Taqueria http://steamykitchen.com/89-chipotle-skirt-steak-tacos-the-parking-adventures-of-la-taqueria.html http://steamykitchen.com/89-chipotle-skirt-steak-tacos-the-parking-adventures-of-la-taqueria.html#comments Wed, 02 May 2007 04:43:30 +0000 http://s198136598.onlinehome.us/blog/2007/05/02/chipotle-skirt-steak-tacos-the-parking-adventures-of-la-taqueria/ Practically every other shop in San Fran’s Mission District features grilled steak tacos, and often on Sundays, we’d sleep in until 10am and lazily work our way towards the corner of Mission and 25th to La Taqueria for an early lunch. Of course, we’d always arrive the exact same time as the caravans of hungry families just getting out of church. Since the city boasts 423,468 automobiles ...

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Chipotle Skirt Steak Tacos

Note: I was not responsible for slicing the skirt steak…that would be another person who resides at the Steamy household. We shall keep him nameless. Anyways, the skirt steak was cut incorrectly – they should have been sliced perpendicular or ACROSS the grain. Cutting it WITH the grain, like above, makes the skirt steak chewy.

Practically every other shop in San Fran’s Mission District features grilled steak tacos, and often on Sundays, we’d sleep in until 10am and lazily work our way towards the corner of Mission and 25th to La Taqueria for an early lunch. Of course, we’d always arrive the exact same time as the caravans of hungry families just getting out of church. Since the city boasts 423,468 automobiles and only 29 parking spots, it was a fierce game of strategy.

Approaching 3 miles from your destination, you start scanning in a steady, sweeping motion: left-center-right-center-left. No, you aren’t looking for parking spots – that’s totally hopeless and you’d just waste your eye-energy. You’re observing for people walking who have a high probability of returning to their cars to leave the area. Here’s the key – you’re looking for someone who is strolling slooooowwllly, belt buckle loosened, tell-tale lunch drippings on shirt and a satiated, dreamy look on their face. Of course they are dawdling  – they are relishing, savoring in a temporary moment of superhuman power: I have a parking spot that YOU GUYS ALL WANT.”

So herein starts the game. Five cars follow this person, each taking a different route trying to guess which car is hers. “Look, she’s wearing Manolo pumps from two seasons ago – that Mercedes SL600 is so not her car. Go for the Audi A3 with the big dent! Whoops….she’s heading left! Oh- here she is….turn here! She stopped! SLOW DOWN!! Wait – she’s walking between cars to the next isle. HURRRY! GO!!”  At this moment, all of the contestants reposition and are jockeying to be as close as they can to her without inflicting bodily injury to said target. Because if you get too close and hit the mark, you’re slapped with a 15-yard penalty and a “Dumb-Ass” bumper sticker. Not cool.

Despite all the trouble, the tacos at La Taqueria are worth every single scratch, dent, ticket and tow. After finally scoring a parking spot, you’d proceed on foot, guided by the aroma of seared steak with hints of cumin and coriander. As you got closer to the door, you’ll hear the cooks throwing the meat on the flaming grill, each time landing with a shocking sizzle. Finally, the prize,”dos carne asada tacos con queso y aguacate por favor”

I’m not even going to try replicate those tacos exactly- because that would just cheapen my memories of hoping, fighting, praying wishing, waiting 3 hours to park for 2 tacos each. But, I’ve created a recipe that uses the same cut of meat (skirt steak) and the same cooking technique (grilling) and introduced a spicy, smoky flavor with a chipotle con adobo marinade.

Chipotle peppers are red jalapeños which are ripened, dried and smoked. On the richter scale of chili heat, they are considered medium. Canned with an adobo sauce, which is a mixture of spices, vinegar, garlic, tomato sauce and other chilies, the concoction becomes mighty marinade for steak tacos. If you’ve never used chipotle con adobo before, make the marinade with a single pepper first, taste and then add additional if you like more heat. The canned product can be found at any grocer in the Latin foods section.

Chipotle Peppers

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Chipotle Skirt Steak Tacos

Servings: 4 Prep Time: Cook Time:
Screen Shot 2014-02-17 at 2.38.23 PM

Ingredients:

2 lbs skirt steak
1/4 onion
2 cloves of garlic
1 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp pepper
canned Chili en Adobo: 1-3 chipotle peppers + 2 tsp of adobo sauce (use more peppers if you like the heat)
1 Tbl chopped cilantro
accompaniments: corn tortillas, shredded cheese, avocado, sour cream, lettuce, lime wedges, salsa

Directions:

Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments.

Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the "rawness" that corn tortillas have when they are straight out of the bag.

Chipotle Skirt Steak Tacos Recipe

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Grilled Skirt Steak http://steamykitchen.com/46-marinated-grilled-skirt-steak-recipe.html http://steamykitchen.com/46-marinated-grilled-skirt-steak-recipe.html#comments Tue, 20 Mar 2007 02:37:35 +0000 http://s198136598.onlinehome.us/blog/2007/03/20/marinated-grilled-skirt-steak/ Skirt steak is one of my favorite cuts of meat, it’s cheap, so full of flavor and perfect for grilling. At my local warehouse club store, BJ’s, they sell skirt steak for under $5 a pound. If you’re entertaining, this is a great way to feed a hungry crowd steaks on a budget. There are a few rules to skirt ...

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Grilled Skirt Steak Recipe

Skirt steak is one of my favorite cuts of meat, it’s cheap, so full of flavor and perfect for grilling. At my local warehouse club store, BJ’s, they sell skirt steak for under $5 a pound. If you’re entertaining, this is a great way to feed a hungry crowd steaks on a budget.

There are a few rules to skirt steak – grill to medium-rare and slice it across the grain. I usually marinate 4-6 hours in a combination of spices – each time its different depending on what spices I have on hand and what type of cuisine I am planning on serving. Last night we served a Middle-Eastern/Moroccan meal, so I used Ras El-Hanout, a Moroccan blend.

Be creative – you could use Thai spices, Chinese 5 spice powder, Indian (masala), Mexican (fajita seasoning), etc. My favorite spice to use is Old Bay Seasoning – I love the combination of bay leaves, mustard, clove, cinnamon and ginger in the spice.

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Grilled Skirt Steak Recipe

Servings: Serves 4-6 Prep Time: Cook Time:
grilled-skirt-steak

Ingredients:

3 pounds skirt steak, cut into 8" pieces
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons brown sugar
2 tablespoons red pepper flakes
2 garlic cloves, minced
2 tablespoons spice mixture such as Ras El-Hanout or Old Bay Seasoning
salt & pepper

Directions:

1. Marinate the steak in the ingredients above for 4-6 hours. 30 minutes prior to grilling, remove steak from refrigerator and let sit at room temperature.

2. Grill to medium-rare (about 3 min each side). Since the thickness of skirt steaks can vary, make sure that you put the thicker slices on the grill first.

3. Let the cooked steaks rest for 5 minutes. Slice ACROSS the grain into thin slices.

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