Balsamic Skirt Steak

My favorite Tex-Mex restaurant is called Panchos. It is just up the street from where I live (walking distance, even!) and it is delicious. This should come as no shock to many of you as I have spoken of Panchos before and my affinity for their meals. Unfortunately, Panchos was destroyed by that horrible storm in October, but they are finally gearing up and getting ready for their grand re-opening. With that in mind, today I tried my hand at one of my favorite dishes from Panchos. Their grilled skirt steak is amazing. I mean juicy, tender, full of flavor amazing. This is my recreation of their wonderful dish.

Recipe yields 4 servings

Ingredients
1/2 cup balsamic vinegar
2 tbsp Worcester sauce
2 tbsp dark brown sugar
2 cloves of garlic
2 lb skirt steak

Finely mince the garlic. Lay out the meat and sprinkle with salt and pepper on both sides. Using your hands, spread the garlic onto the meat.

In a large tupperware container or large ziploc bag, combine balsamic vinegar, Worcester sauce, brown sugar and any remaining garlic. Add the pieces of steak and shake to coat with the marinade.

Let the steak marinate for about an hour to an hour and a half. Now you can either cook this outside on the grill or in your oven set to broil. As my backyard is still under construction, I thought it best to broil it in the oven. Place the steaks on a broiling pan and place under the broiler for 4-5 minutes per side.

Skirt steak thins out at the edges, so this is an easy piece of meat to cook for a group of people who all like their meat at a different temperature. In my family, me and my mom like red and juicy and my brother and dad like it dry as a bone. With skirt steak, the thick middle section will stay rare while the ends cook to well done. Once the steak is cooked to your liking, remove to a cutting board and let stand for 10 minutes before slicing. Remember as the meat sits, it will continue to cook, so always take it out a minute or so before you think it is ready.

Slice your steak against the grain for tender and delicious pieces. Serve alongside my Roasted Parmesan Potatoes for a hearty meal. (Recipe coming soon!) Enjoy!

Skirt Steak & Onion Enchiladas

Another day, another enchilada. One great thing about enchiladas is that you can fill them up with whatever you like. Chicken, steak, vegetables - the sky is the limit. If you enjoyed my Chicken & Veggie Enchiladas, well then I hope you enjoy these as well. A spicy mix of steak and onions all rolled up into a saucy, cheesy goodness.

Recipe yields 8 enchiladas

Ingredients
2 lbs skirt steak
1 large yellow onion
2 tbsp olive oil
10 oz Rotel diced tomatoes with green chilis
1 tsp chili powder
2 tsp cumin
Salt & pepper, to taste

Sauce:
3 cloves garlic
1 tbsp olive oil
2 tbsp chipotle peppers in adobo sauce
1 1/2 cups tomato sauce
1/2 cup chicken broth
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
Salt & pepper, to taste

8 flour tortillas
1 1/2 cups shredded Mexican cheese
 

Finely mince the garlic into a paste.

Add garlic, 1 tsp cumin, chili powder and 1 tbsp olive oil to a large ziploc bag and throw in your steaks. Seal the bag tight and shake it up to cover every inch with the seasoning.

Preheat the oven to max broil while the steak is marinating. (About 30 minutes) Arrange on a broiling pan, and cook 3-4 minutes each side.

Remove from oven and let the meat rest for at least 10 minutes before slicing it into thin strips. (Once you remove the meat, turn the oven to 350 degrees.)

While the meat is cooking, slice the onion.

Saute the onion in a large pan with the rest of the olive oil until tender.

Add the canned tomatoes and remaining teaspoon of cumin and bring to a simmer.

In a separate pot, bring together the enchilada sauce. Saute the garlic at the bottom of the pot. Add in the rest of the sauce ingredients and bring to a boil. Lower heat and let sauce simmer until you are ready to use it.

Add the sliced steak to your onions and tomatoes so your filling can become better acquainted.

Now it is time to roll them up. Coat the bottom of a casserole dish with a spoonful of sauce. Place some filling in the middle of a tortilla and roll it up tight.

Repeat this process until all your filling is used up and your pan is snug and cozy with all your enchiladas.

Coat the top with the rest of the sauce and then sprinkle with a handful (or two!) of cheese.

Cover with foil and place in the oven for about 20 minutes. Remove the foil and continue to bake for 5-10 more minutes until the cheese is all melted.

Remove from the oven and serve alongside some Spanish Rice. Enjoy!

Skirt Steak Fajitas

I am such a fan of Mexican food. I love a good fajita or taco. Making your own fajitas is simple and it is easy to control the heat. If you like these fajitas, I am sure you will also enjoy my Chicken Fajitas.

Recipe yields 6 servings

Ingredients
2 1/2 lbs skirt steak
3-4 bell peppers (I used a mixture of different colors)
1 large yellow onoin
3 tbsp olive oil
1/2 cup water
3 tsp chili powder
3 tsp kosher salt
2 tsp cumin
2 tsp onion powder
1 tsp garlic powder
3 tbsp cornstarch

Flour tortillas and toppings, for serving

Slice your steak into bite sized pieces against the grain. (This helps it to fall apart more easily when you are eating it in a tortilla.) Slice your onions and bell peppers.

In a small bowl, combine the cornstarch, chili powder, salt, cumin, onion powder and garlic powder. Mix it all together to combine.

Place all of your steak in one large ziploc bag and all of your vegetables in a second large ziploc bag. In each bag, add 1 1/2 tbsp of oil, 1/4 cup of water and half of your spice mixture. Close the bags and shake! Make sure everything is covered with the spices. Let marinate for 30 minutes.

Once the 30 minutes is up, heat a drop of olive oil in two large skillet. Empty the contents of each of the bags into their own skillet. Cook the steak about 10 minutes or until your desired temperature.

Cook the peppers and onions until soft and tender.

Once the steak is finished, add the pieces into the skillet with the peppers and onions and toss to combine.

Serve with tortillas and your favorite toppings. Enjoy!

How To: Cook the Perfect Steak

You ever wonder how your steak gets that perfectly caramelized exterior and perfectly juicy center when you order it from a steakhouse? Well, I have a little secret, its not as hard as it may seem. Follow these simple steps and you will be cooking the best steak of your life just in time for Valentine's Day.

Recipe yields 6 servings

Ingredients
6 steaks (I used NY Strip, but all shell type steaks will work the same)
Salt, to season
Freshly ground black pepper, to season
1-2 tbsp olive oil

Season both sides of each steak with a generous amount of salt and pepper. Be sure to season from high above so to evenly distribute the seasonings.

Heat oil in a large skillet until it is very hot.

Place steak into the oil and cook 4-5 minutes. Do not flip until the bottom side is brown and caramelized.

Once flipped, let it be until the 'new' bottom side has a thick brown caramelized coating.

While steak is browning, turn oven to maximum broil. Place steaks on a broiler pan and place in the oven on the second lowest rack. Broil for 6 minutes, flip and broil for an additional 6 minutes.

Remove from the oven and let steak rest on the pan for at least 10 minutes. This lets the steak soak up all those delicious juices.

Serve steaks alongside your favorite side dishes (see: Crispy Cheesy Bacon Potatoes). Enjoy!

Mongolian Beef

This morning on my way to work, the radio hosts were discussing the Mongolian Beef they ate at a wedding this past weekend. After going on and on about, I knew it would fit the bill for dinner tonight.

Recipe yields 6 servings

Ingredients
2 lbs flank steak
1/2 cup cornstarch
2 tbsp olive oil
4 cloves of garlic
1 tbsp ginger
10-12 stems of asparagus
1/4 cup soy sauce
1/4 cup water
2 tbsp sesame oil
6-8 green onions

Slice steak into thin pieces. Place in a ziploc bag with the cornstarch and shake to coat all pieces.

Heat oil in a skillet. Shake off excess cornstarch and then place steak in pan to cook. About 3-4 minutes each side, depending on how you like your meat cooked.

While the steak is cooking, cut your asparagus and green onions in half. Mince your garlic and ginger.

Once all steak is cooked, remove from the skillet and place on a dish to set aside. Add garlic and ginger to the skillet.

Cook for 2 minutes until it becomes fragrant and add the asparagus. Cook for 6-8 minutes until tender.

Add soy sauce, water and sesame oil into the pan with the asparagus. Boil for 2 minutes.

Toss in the green onions and cook for a minute or so until soft. Add the steak back into the skillet to coat with the sauce.

Serve right out of the skillet to soak up all the extra sauce. Serve alongside rice or quinoa. Enjoy!