Prep 10 mins
Cook 12 mins
i grew up eating this treat. nowadays skirt steak is very hard to find, but find it i did, this week. this is my mom's recipe, and it sure brought back memories. serve this with a baked potato and a green vegetable, spinach and asparagus work for me. if you don't have a broiler you can cook the steak in a saute pan for the same time. 7/21/06- i want to say that skirt steak is readily available if i ask the butcher. we've been grilling this dish, 4 minutes per side, and it works well too.
- 1 1⁄2 lbs skirt steaks
- pepper, fresh ground, to taste
- 1 pinch kosher salt
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 onion, sliced
- salt and pepper
- 1 -2 teaspoon paprika
- preheat your broiler to high.
- season with pepper and broil steak for 3-5 minutes per side.
- this can be tough if it is overcooked (i like mine burnt, lol) cut into slices across the grain.
- meanwhile in a saute pan heat oil and add onion slices,garlic, and paprika, salt and pepper.
- saute until slightly browned on both sides.
- serve onions over steak.
- (optional--- smear some deli mustard on steak before broiling).
Well Chia, this was a surprize, I was a little worried while cooking and putting it together that it would be tough. It was suprizingly tender and no time waiting for a marinade to work. It has to be the cross grain cutting. I cut it very thin and we do like ours medium rare. We did smear it with dejong mustard before broiling, with the onion, garlic, paprika and dejong mustard there was a lot of taste and we will make it again. Served it with a stuffed baked potato and sauted spinach and mushrooms. Lovely dinner. Thanks for sharing.
I am sitting here enjoying my cup of coffee with a full belly and very satisfied. My fiancee even liked this and he always complains when I add anything to a steak. I did use a flank steak rather than the skirt simply beacause this was a last minute idea and its what I had on hand. I smothered it in dijon mustard mixed with a little olive oil and I broiled it for 3 minutes per side and it was perfect (I like it rare). This will be made often, I am sure. Thank you! I wanted to update...I make this often (my fiance is my husband now :-))and only changed it slightly by adding a splash of sherry to the onions to deglaze the pan. We sometimes eat this with Colmans mustard which is a bit spicy, sometimes I smear the stk with dijon and sometimes I add some dijon to the onion mixture after the sherry, depends on my mood. I also tend not to cut the steaks but just serve them whole. Skirt is the best cut to use IMHO as stated in the recipe but you can use the topping for any cut.
This was a winner in my house! The meat came out so tender and tast. I definitly will be making this again.