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Skirt Steak Recipes and Giveaway

 

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I don’t eat meat often. Mostly I save it as a treat for Shabbat, when I can splurge a bit more on the price and the calories.  The trick is finding quality cuts of meat and great recipes that can be made ahead.

I found a winner a winner with skirt steak.

Skirt steak is a thin cut of steak that is prized for its flavor and tenderness, but you have to be careful because it can be very salty.  Most kosher meat is salty, but I still usually sprinkle a little coarsely ground salt and ground pepper before searing to help the meat get a nice char, but leave out the salt with skirt steak.  Instead just use black pepper or a salt-free spice rub.

grilled skirt steak

Skirt Steak with Smokey Pepper Sauce

The best part about skirt steak is its versatility.  It can be seared quickly  and served with any of your favorite sauces, this time I tried a smoky almond sauce. Delicious! You can try a chimichurri or just slice thin on top of a green salad.  Skirt steak works really well in steak fajitas or a steak sandwich.  Make extra for amazing leftovers!

stuffed rolled steak

Stuffed Rolled Steak (Braciole)

Ciao bella!  You have got to try this rolled Italian steak recipe for braciole.  A few years ago I saw a favorite chef on the Food Network make this rolled steak filled with spinach and cheese and it looked amazing.  When I got the Skirt Steak from Grow & Behold it was thin and wide and I knew I had to finally make this dish.

I wasn’t sure whether it would work without the cheese or how it would sit for a Friday night.  It was a huge success!  This recipe is pure comfort food and can even be made with matzah meal for Passover.  You can prepare in a slow cooker or keep on low in the oven for a few hours so it’s perfect for Friday night dinner.

You do have to pound the meat, but it’s a quick and easy step for an incredible dinner.

Bahn Mi Taco

Last, but not least, try this Bahn Mi Taco.  A lower carb version of the classic Vietnamese sandwich typically served on a baguette.  Prepare all the ingredients about 1 hour before dinner.  When dinner time comes, grill or broil the meat and serve.  These tacos work particularly well as an appetizer or as a side to a large salad or soup.

***Giveaway***

Win a free 4 lb. package of skirt steak (enough to make both of these recipes) from Grow & Behold. To enter, send an email to FreeSteak@growandbehold.com with your name and address – contest open until March 20th, at 5pm EST. US residents only over 18 years of age.

This article was sponsored by Grow & Behold Kosher Pastured Meat, all opinions are my own.

 

 

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About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

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