Type what you have

Ingredients

• ✓ beef skirt steak
• bread flour
• lard
• butter
• salt
• water
• potato
• onion
• turnip
• salt
• black pepper
• cayenne pepper
• egg
• water
• butter

Instructions

1. 1 Cut flour, lard, ¼ cup cold butter, and 1 ½ teaspoons salt together in a bowl with a pastry blender until mixture is the consistency of coarse crumbs. Make a well in the center; pour in ice water. Mix with a fork until begins to come together; use hands to form into a dough ball.
2. 2 Turn dough out onto a lightly floured work surface; knead until smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap; refrigerate until chilled, at least 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
4. 4 Combine steak, potatoes, onion, turnip, 1 ½ teaspoons salt, black pepper, and cayenne pepper in a bowl.
5. 5 Beat egg and 1 teaspoon water together in a small bowl.
6. 6 Divide dough into 4 equal rounds; roll each out to about ⅛-inch thickness and 8-inches in diameter. Brush each dough round with egg wash.
7. 7 Place ¼ steak mixture slightly off-center on each dough round; top each with 2 slices butter. Fold dough over filling to form a half moon shape; press edges together to seal. Trim excess dough from edges. Transfer pasties to the prepared baking sheet; crimp edges with the tines of a fork. Poke top center of each pasty once with fork; brush tops with egg wash.
8. 8 Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ beef skirt steak
• hoisin sauce
• vinegar
• soy sauce
• hot sauce
• sesame oil
• ginger
• garlic
• brown sugar
• salt
• black pepper
• green onion
• sesame seed

Instructions

1. 1 Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
2. 2 Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
3. 3 Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
6. 6 Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

By John Mitzewich

Ingredients

• ✓ beef skirt steak
• teriyaki sauce
• garlic

Instructions

1. 1 Cut skirt steak into individual strips.
2. 2 Combine teriyaki sauce and garlic in a bowl; transfer to a resealable plastic bag. Add steak strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler (or preheat an outdoor grill and lightly oil the grate).
4. 4 Remove steak strips from marinade and shake off excess. Discard remaining marinade.
5. 5 Place meat on a broiler pan (or directly on the grill). Cook to desired doneness, about 5 minutes per side.

By Boysmom

Ingredients

• ✓ beef skirt steak
• lemon juice
• spicy brown mustard
• salt
• pepper
• blue cheese dressing

Instructions

1. 1 Stir mustard and lemon juice together in a small bowl. Trim away most of the fat from steak; rub with mustard mixture. Place steak into a resealable plastic bag and marinate in the refrigerator for at least 1 hour, and up to 24 hours.
2. 2 Preheat a grill or large skillet for medium-high heat.
3. 3 Grill or fry steak for about 5 minutes per side, or to your desired degree of doneness. Remove from heat and let rest for 5 to 10 minutes. Cut each steak along the grain into 4 pieces. Serve with blue cheese dressing.

By JAYEAST

Ingredients

• ✓ beef skirt steak
• hoisin sauce
• brown sugar
• rice vinegar
• garlic
• sweet chili sauce
• ginger root
• blue cheese

Instructions

1. 1 Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
2. 2 Remove steak from the marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).

By Nesto

Ingredients

• ✓ beef skirt steak
• lager beer
• sazon seasoning
• french fry
• queso blanco sauce
• onion
• cilantro

Instructions

1. 1 Place steak, beer, and sazon seasoning in a gallon-sized resealable bag. Refrigerate for 8 hours, or overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Spread French fries evenly on a baking sheet.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook steak for 5 minutes, flipping halfway through. Transfer to a plate and let rest for 10 minutes.
4. 4 Bake fries in the preheated oven until light golden in color, 11 to 15 minutes. Divide among 4 serving plates and drizzle queso over the top.
5. 5 Slice steak across the grain into bite-sized pieces and scatter over the fries. Garnish with onion and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ beef skirt steak
• onion
• green bell pepper
• hawaiian bread roll
• mayonnaise
• pepper jack cheese
• butter

Instructions

1. 1 Heat a large skillet over medium-high heat. Add steak, onion, and bell pepper; cook and stir until steak is browned and cooked to your liking and onions are tender, 7 to 10 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking pan with aluminum foil.
3. 3 Slice the connected rolls in half widthwise to look like 2 giant slices of bread. Place the bottom half into the bottom of the prepared baking pan. Spread mayonnaise evenly on top.
4. 4 Place 4 slices of pepper Jack cheese over mayonnaise. Layer steak mixture and remaining cheese on top. Cover with the top half of the bread. Spread melted butter on top.
5. 5 Bake in the preheated oven until cheese is melted and bread is browned, about 20 minutes. Slice into individual portions.

By rathiemke

Ingredients

• ✓ beef skirt steak
• olive oil
• yellow onion
• green bell pepper
• butter
• garlic
• tomato
• okra
• water
• chicken bouillon base
• seasoned salt
• garlic powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
2. 2 Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.

By m0rdsithh

Ingredients

• ✓ beef skirt steak
• water
• orange
• orange juice
• lime juice
• red wine vinegar
• lime
• cilantro leaves
• vegetable oil
• salt
• garlic
• white pepper
• black pepper
• oregano
• cumin
• chili powder
• clove

Instructions

1. 1 Place beef in a large resealable plastic bag.
2. 2 Combine water, orange slices, orange juice, lime juice, vinegar, lime slices, cilantro, oil, salt, garlic, white pepper, black pepper, oregano, cumin, chili powder, and cloves in a large bowl. Whisk to combine. Pour marinade on top of beef and seal the bag.
3. 3 Marinate beef in the refrigerator, 2 hours to overnight.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Grill beef in the preheated grill over direct heat until firm and slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

By bdv1973

Ingredients

• ✓ beef skirt steak
• dark mexican beer
• avocado oil
• onion
• cilantro
• salt
• pepper

Instructions

1. 1 Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
2. 2 Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.

By gem

Ingredients

• ✓ beef skirt steak
• olive oil
• steak seasoning
• romaine
• corn kernel
• avocado
• sweet pepper
• grape tomato
• greek yogurt
• cilantro
• lime juice
• salt

Instructions

1. 1 Rub steak with olive oil and steak seasoning. Place in a slow cooker and cover. Cook on Low until tender, about 8 hours.
2. 2 Remove steak and let cool slightly. Slice or pull apart with forks.
3. 3 Toss romaine, corn, avocado, mini peppers, and tomatoes together in a large bowl.
4. 4 Blend yogurt, cilantro, lime juice, and salt in a food processor or blender until smooth.
5. 5 Place steak pieces onto the salad and drizzle dressing on top.

By dompdx

Ingredients

• ✓ beef skirt steak
• lime juice
• cilantro
• olive oil
• jalapeno pepper
• garlic
• cumin
• red bell pepper
• yellow onion
• vegetable oil

Instructions

1. 1 Whisk lime juice, cilantro, olive oil, jalapeño, garlic, and cumin together in a large glass or ceramic bowl until well combined. Add skirt steak, bell peppers, and onion; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
2. 2 Remove steak, bell peppers, and onion from marinade and shake off excess; discard remaining marinade.
3. 3 Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Add steak; cook and stir until browned on all sides and still pink in center, about 3 minutes per side. Transfer steak to a plate, tent with aluminum foil, and rest for 5 minutes.
4. 4 Meanwhile, heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add bell peppers and onion; cook until just tender but still crisp to the bite, 5 to 6 minutes. Return steak to the skillet; cook and stir until heated through.

By mrsderrer

Ingredients

• ✓ beef skirt steak
• egg noodle
• grapeseed oil
• garlic
• portobello mushroom
• carrot
• red bell pepper
• snow pea
• hoisin sauce
• oyster sauce
• liquid aminos
• green onion

Instructions

1. 1 Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm.
2. 2 Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot®). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes.
3. 3 Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce.
5. 5 Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.

By thedailygourmet

Ingredients

• ✓ beef skirt steak
• vegetable oil
• green plantain
• vegetable oil
• garlic
• yellow onion
• cumin
• oregano
• mayonnaise
• american cheese
• tomato
• lettuce

Instructions

1. 1 Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F. Place plantain halves in the oil and cook 1 to 2 minutes, until they float. Remove from oil and drain on paper towels.
2. 2 Place plantain halves between 2 cutting boards. Press to flatten. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels.
3. 3 Heat 2 tablespoons of oil in a large skillet. Add the garlic, skirt steak, onion, cumin and oregano. Cook, stirring frequently, until steak is cooked through.
4. 4 To serve, spread mayonnaise on one of the plantain slices. Top with cheese, steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!

By LOSTNBFE29

Ingredients

• ✓ beef skirt steak
• carne asada seasoning
• garlic powder
• vegetable oil
• sweet onion
• red bell pepper
• jalapeno pepper
• tomato
• potato
• salt
• pepper
• butter
• egg
• mexican cheese blend
• flour tortilla

Instructions

1. 1 Place beef slices in a mixing bowl. Sprinkle with asada seasoning and garlic powder; toss in bowl to evenly coat. Let marinade 5 minutes.
2. 2 Heat oil in a large, deep skillet over medium-high heat. Place beef strips in skillet and cook and stir until browned. Stir in bell pepper, onions, and jalapeno pepper. Add tomatoes and potatoes. Cook mixture until potatoes are tender, 5 to 8 minutes. Season with salt and pepper. Transfer mixture to a bowl.
3. 3 Melt 1 tablespoon butter in the same skillet. Add the eggs, stirring occasionally, until eggs are scrambled and set. Transfer the beef mixture back to skillet. Cook and stir until warmed through, about 2 minutes. Melt the remaining 2 tablespoons butter in a small dish in microwave.
4. 4 Divide shredded cheese among tortillas; divide beef and veggie mixture and place on the cheese. Fold in sides of tortilla and roll up. Brush with melted butter and place folded side down in pan to brown; flip and brown on top side. Burrito should be warmed though.

By Allrecipes Member

Ingredients

• ✓ beef skirt steak
• garlic
• cola-flavored carbonated beverage
• coffee
• rice vinegar
• ketchup
• black pepper
• salt
• rosemary
• hot sauce
• salt
• cayenne pepper

Instructions

1. 1 Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
2. 2 Unroll skirt steak and cut into 6-inch lengths with the grain, using kitchen scissors. Submerge meat totally in the marinade; place a piece of plastic wrap onto the meat and marinade surface. Marinate 8 to 12 hours in the refrigerator or overnight.
3. 3 Preheat an outdoor grill for medium-high heat.
4. 4 Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.
5. 5 Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.
6. 6 Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).
7. 7 Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.

By John Mitzewich

Ingredients

• ✓ beef skirt steak
• orange
• lime
• olive oil
• garlic
• salt
• cumin
• black pepper
• oregano
• cayenne pepper
• onion
• cilantro
• salt
• lime wedge

Instructions

1. 1 Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
2. 2 Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
3. 3 Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
4. 4 Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
5. 5 Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
6. 6 Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

By John Mitzewich

Ingredients

• ✓ beef skirt steak
• chicken thigh
• garlic powder
• fajita seasoning
• refried bean
• salt
• lemon pepper
• avocado
• corn oil
• corn tortilla
• onion
• green bell pepper
• cilantro
• american cheese
• sour cream
• tomato
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rub beef and chicken with 2 teaspoons garlic powder and fajita seasoning; cut into 1-inch strips. Set aside.
3. 3 Warm refried beans in a saucepan over medium-low heat.
4. 4 Stir remaining 1/2 teaspoon garlic powder, salt, and lemon pepper into mashed avocados; set aside.
5. 5 Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Fry tortilla triangles in the hot oil in batches without overlapping until crisp; transfer to paper towels to drain. Repeat with remaining tortilla triangles. Discard oil; wipe out skillet.
6. 6 Return skillet to medium heat; stir in beef, chicken, onion, and bell pepper. Cook, stirring occasionally, about 7 minutes, then stir in cilantro.
7. 7 Layer tortilla triangles into a large baking dish; spread refried beans evenly over top. Sprinkle with cheese; evenly spread meat mixture on top.
8. 8 Bake in the preheated oven until cheese and beans are bubbly, about 20 minutes. Randomly dollop tablespoonfuls of sour cream and guacamole across top; sprinkle with tomatoes and jalapeños.

By RHONDA35

Ingredients

• ✓ beef skirt steak
• garlic
• salt
• lime juice
• olive oil
• cilantro
• chili powder
• white sugar
• paprika
• cayenne pepper
• whole wheat tortilla
• canola oil
• onion
• red bell pepper
• garlic
• salt

Instructions

1. 1 Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
2. 2 Remove steak from marinade and shake off excess; discard remaining marinade.
3. 3 Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
4. 4 Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
5. 5 Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
6. 6 Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
7. 7 Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.

By Tara Daley

Ingredients

• ✓ beef skirt steak
• aluminum foil
• mozzarella cheese
• parmesan cheese
• lasagna noodle
• plum tomato
• milk
• chicken stock
• red wine
• prosciutto
• ground pork
• pork loin
• veal round
• veal shoulder
• carrot
• celery
• onion
• pancetta
• black pepper
• salt
• nutmeg
• milk
• all-purpose flour
• butter

Instructions

1. 1 In a large saucepan, melt the butter over medium high heat. Whisk in the flour and cook, stirring frequently, for 3 minutes. Slowly whisk in the milk and nutmeg. Cook over medium heat for 3-5 minutes, whisking occasionally, until slightly thickened. Season to taste with salt and pepper. Remove from heat and let cool.
2. 2 Heat a large Dutch oven over medium-high heat. Add the pancetta and saute, stirring frequently, for 5 minutes. Add the onion, celery and carrots and continue to cook for 6-7 minutes until softened and fragrant. Add the meats and cook, stirring frequently, until deep brown in color. Add the wine to the skillet and reduce the heat to medium low. Cook until the wine has reduced by half, about 3 minutes.
3. 3 Add 1/2 cup stock to the saucepan and simmer, 10 minutes, or until totally evaporated. Repeat with another 1/2 cup stock. Stir in the last 1/2 cup stock and milk. Partially cover the pot and cook for 1 hour, stirring frequently. Add the tomatoes, crushing them as they go into the pot. Cook uncovered on medium-low heat for another 45 minutes so the sauce resembles a thick, meaty stew. Season with salt and pepper.
4. 4 In a large baking dish, spread a thin layer of the bechamel sauce. Add a layer of pasta, then a layer of bechamel and then a layer of rag. Repeat until you have used all of your pasta. On the top layer of pasta, spread the bechamel sauce and top with Parmesan and mozzarella cheese. Cover with Reynolds Wrap® Aluminum Foil and bake in a preheated oven at 350 degrees F for 40-45 minutes. Remove the foil and bake another 10 minutes until golden brown. Let rest for 10 minutes before serving.

By Reynolds KitchensR