Tag skirt steak recipe

Parties That Cook’s All-American Grill Recipe: Balsamic-Marinated Grilled Skirt Steak

This 4th of July, celebrate America with your best friend, and ours, the grill. We’ve already given you about 20 unconventional grilling ideas, so today we’ll go the more traditional route — for America. What’s more American than Grilled Skirt Steak? Nothing. Except maybe that Eagle above. In any case, this recipe for mouthwatering balsamic-marinated grilled skirt steak will be the star of any grill-tastic barbecue!

Balsamic-Marinated Grilled Skirt Steak with Herbed Bread Crumbs Recipe
This recipe can also be found in our Main Dish Recipe Section

Skirt Steak Marinade:
2 pounds skirt steak, trimmed
1/2 cup balsamic vinegar (good quality works best)
1 sprig rosemary (about 10 inches), cut into pieces
3 cloves garlic, peeled and minced
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper, ground
1/4 cup extra virgin olive oil
1 Tablespoon Canola oil (for grilling meat)

Bread Crumbs:
1 pound loaf focaccia, torn into small pieces
3 Tablespoons extra-virgin olive oil

3 large shallots, peeled and sliced
3 Tablespoons champagne vinegar
1 lemon, zested and juiced
2 Tablespoons capers, drained
1 clove garlic, minced
1/2 bunch fresh chives, chopped
1/2 bunch basil, chopped
1/2 bunch parsley leaves
1/2 cup extra virgin olive oil
1 teaspoon kosher salt

Preheat oven to 375°F.

Trim Steak: If not already done for you, trim any excess fat and silver skin from the steak. Cut each long piece of skirt into about 6oz pieces.

Make Marinade: Combine the balsamic vinegar, rosemary, garlic, salt and pepper in medium bowl.  Then add olive oil. Working in 2 batches with an instant marinator, place the steaks into the marinator and pour the marinade over the steaks and turn to coat. (Alternatively, you can cover and refrigerate overnight.) Bring to room temperature before grilling.

Grill the Meat: Remove the steaks from the marinade and pat very dry with paper towels. Heat a ridged grill pan over high heat until very hot OR prep your outdoor grill. Brush the grill with a bit of canola oil. For medium rare to medium doneness, sear the steaks on each of their 4 sides until golden brown in color, about 2-3 minutes per side. Helpful Tip: For rare meat, cook steak for less time, to an internal temperature of 125-130ºF; for medium rare, 135ºF. For more well-done meat, transfer seared steaks to a sheet pan and finish in oven for approximately 5 more minutes or until you reach the desired doneness. Let steaks rest for 15-20 minutes before serving, as they will continue to cook a bit as they rest. Resting also prevents “drying” out.

Make Bread Crumbs: Gently coat bread pieces with the olive oil.  Lay the crumbs out onto a sheet pan and bake until the crumbs are the color of strong tea, at 300ºF for about 30 minutes. (Note: Don’t rush this step. If the bread is too pale, or not dry enough, the pieces will get soggy when you pour the dressing on them). Cool completely. Place the toasted bread into the bowl of a food processor and pulse just until the bread is cut into about 1/4 inch pieces.

Make Vinaigrette: In a medium bowl, mix the shallots with the vinegar and the lemon juice. Let stand for 10 minutes. Transfer shallot mixture to the bowl of a food processor or blender. Add the lemon zest, capers, garlic, chives, basil, parsley, olive oil and salt. Pulse until dressing is smooth. Divide the vinaigrette, reserving one half for garnish. Set aside.

Serve: Place a steak (sliced against the grain or served whole) on a serving plate. Right before ready to serve, slowly add the dressing to the cooled bread crumbs a little at a time (you may not need all of the dressing.) Place a heaping spoonful of the breadcrumbs on the steak and garnish with reserved vinaigrette. Serve.

Serves 8

Labor Day Holiday Party Ideas

As a student, I feel like my summers last about as long as a three-day weekend. With that in mind, it surprised me how many people are making plans for their Labor Day weekend. Trips to the mountains or the lake may not be in everyone’s budget but a “stay-cation” party right in your own home probably is! Take advantage of your last few warm summer nights and enjoy an intimate gathering or a big bash to end your summer and start your fall on the right foot.

Labor day was originally created in the 1800’s to celebrate the hard work of laborers, so why not honor your friends (and yourself!) for a summer well done, and toast to a successful autumn. Your Labor Day holiday party could have a tinge of patriotism, but should be more concentrated on an Indian Summer fall theme. To accomplish this, use warmearth tones for your party. For an evening party, dark red table cloths and soft lighting would be perfect for the relaxing mood of a Labor Day holiday party. For a daytime party, organize games for the active, and set up hammocks and loungers for guests relishing the original theme of the holiday.

Some great starting ideas for your Labor Day holiday party could be back to school, neighborhood block party, or a beach party. Take a trip back to the golden years with music that you listened to in high school. Also, no need to splurge on fancy food, just have finger food and Chex mix for guests to munch on while reliving the good old days. A neighborhood block party would be a great opportunity for everyone to get together before the busy schedules of work and school kick back in. Grilling out and having a potluck style party will make everyone feel a part of the group. Or better yet, host a Labor Day cooking party and get your guests cooking together. A beach party doesn’t necessarily have to take place on a beach! Lay out big beach towels and throw your drinks in a cooler for a relaxed end of the summer fiesta.

Here are some great recipes you can use to wow your guests:

Salad of Heirloom Tomatoes, Corn, Ricotta Salata & Herbs Recipe
Salad of Watercress, Watermelon, Ricotta Salata, and Pine Nuts Recipe
Cinnamon and Coriander Spiced Skirt Steak Recipe
Blueberry Buckle with Aunt Polly’s Hot Cream Sauce Recipe

Contributed by Leigh Hermansen