Tag Archives: skirt steak

Recipes containing skirt steak (flank steak)

Flank Steak Salad

Skirt steak salad
Flank steak salad with chili lime cilantro dressing.

After Christmas dishes people enjoy having something lighter for dinner. Salad is an obvious choice, but can you make a salad taste good and still be nutritious without being too heavy?

One of our favorite salad is a flank (or skirt) steak salad. Flank steak is a wonderful cut for grilling, because the meat is marbled with little bit of fat making it juicy and moist, yet it’s a lean cut. And that marbling brings all the aromas from grilling into the meat making it very tasty. Therefore it doesn’t need much seasoning except salt and pepper. No marinating, no fancy sauces. And it’s a cheap cut, too!

Ingredients for Chili Cilantro Lime Dressing

  • 1 dl (1/2 cup) of extra virgin olive oil – aceite de oliva virgen extra
  • juice of 1 lime – zumo de lima
  • 1 chili – pimiento picante
  • 1 red bell paprika – pimiento rojo
  • a punch of cilantro – cilantro
  • 1 clove of garlic – diente de ajo
  • a pinch of sea salt – sal marina

Chop cilantro leaves, garlic, chili and bell paprika fine. Combine with rest of the ingredients and season with salt to taste. Let the dressing rest in the fridge while making the salad and steak.

Ingredients for Flank Steak Salad for 4 Servings

  • 1 whole flank steak – entraña
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • salad leaves of your choice – hojas de ensalada
  • 1 sweet onion – cebolla dulce

First prepare the flank steak. Remove the membranes from the steak. You can use a paper towel to get a good grip of the membrane. Season with salt and pepper. Grill 3 minutes per side on high heat and let it rest on a cutting board while preparing the salad.

Wash and dry the salad. Cut the onion into half-rings. Mix with the salad and toss on the plates. Scoop a few tablespoons of dressing on top.

Slice the steak into 1 cm (1/2″) cuts and place on top of the salads.

¡Buen provecho!

Skirt Steak Fajitas with BBQ Bearnaise

Entraña tortilla with BBQ bearnaise
Entraña tortilla with BBQ bearnaise

When we first heard about entraña, skirt steak, we had now idea what part of beef we are talking about. In Finland this part is usually used for ground beef only and it’s not known to be used as is. In Argentina and España, however, it is a delicious grill meat and commonly used in making tortillas, for example. It’s marbled which makes it moist and full of flavor. All you need, basically, is sea salt and ground black pepper. There’s a membrane on one side of the steak. Genuine South American way of grilling is to leave the membrane on and grilling the steak only from one side, which leaves the membrane crispy. We have tried that, too, but we prefer removing the membrane and grilling it quickly from both sides.

Ingredients for Skirt Steak Fajitas with BBQ Bearnaise for 4 Servings

  • 1 skirt steak, about 1 g (2 lbs.) – entraña
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • 8 corn tortillas – tortillas de maiz
  • 1 onion – cebolla
  • 1 bell paprika – pimiento rojo
  • 1 zucchini – calabacín
  • 2 tomatoes – tomates
  • 0,5 dl (1/4 cups) extra virgin olive oil –  aceite olive virgen extra
  • 2 teaspoons of dried basil – albahaca
  • 1 lime – lima

Chop onion, paprika and zucchini roughly. Leave tomatoes whole. Pour olive oil on top and squeeze the lime. Season with salt, pepper and basil. Mix well and let them marinate for at least an hour.

Remove the membrane from the skirt steak and season with salt and pepper. Leave them on room temperature for an hour.

Make the BBQ bearnaise sauce using the recipe on our previous post!

Grill the steaks on high heat for about 3 minutes per side. If you have a charcoal grill, even better! The fat in the beef sucks in all those delicious grill flavors! Let the meat rest 15 minutes before cutting it for serving (see the pictures below).

Put the corn tortillas in the grill to warm up. Chop the vegetables into finer pieces (the reason why we are doing this at this point is that we preserve all the juices and flavors in the vegetables if we chop the in the very last minute).

Make the fajitas by combining vegetables, meat and BBQ bearnaise on top of tortillas. No cheese is required because of the rich bearnaise flavor, but if you wish, why not!

¡Buen provecho!