The Best Tasting Grilled Skirt Steak Around

Skirt Steak with Mango Chutney

You'll need to grab a few things at the store. This list is pretty long, but the price you'll pay for the beef is well worth it. Start with a skirt steak. You can grab a large one, a few small ones, it's up to you. Next, we'll need 3 mangoes, white vinegar (small), a red onion, golden raisins, garlic, red pepper flakes, cumin, chili powder, and kitchen essentials salt, black pepper, olive oil (or any type you like, IE, vegetable, corn, etc), and sugar.

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The first thing we want to do is get the chutney prepped. Go ahead and slice your mangoes. For the easiest way to slice them, cut the top end so it's flat, then use that as the bottom end, peel with a potato peeler, and then slice straight down. Cube the mango up after it's sliced. Then, dice the red onion and 2 cloves of garlic. Put this all on a plate and set aside for now. To prep the beef, just shake some seasoning on both sides. Chili powder, cumin, and salt and pepper, making sure your meat's well seasoned. Coat it with oil on both sides.

Cut your grill to medium and also take a medium sauce pan out to your side burner. While the grill's preheating, toss 1 cup of sugar and ¼ of white vinegar into the sauce pan. Next, place the mangoes, onion, garlic, raisins, and 1 teaspoon of red pepper flake into the pan. Let this come to a boil and then reduce the heat to a simmer. This isn't traditional mango chutney, but I like this version better with the meat. The ginger and mustard seeds in the original give a weird flavor to the meat in my opinion.

Throw that skirt steak on the grill and let it cook away for about 8 minutes on each side. We're looking for medium well on this particular cut. You can have it more on the rare side, but it may be tougher. There's a little bit of gristle in there that should cook a bit longer. Besides, the tenderness is all in the slicing.

When the chutney's reduced down to a syrupy consistency, go ahead and kill the heat. When the meat comes off the grill, let it rest for about 10 minutes before slicing. When you do slice, just make sure you go against the grain. The great thing about skirt steak is you can make those meat fibers really short. By going against the grain, the steak falls apart in your mouth like filet mignon. Top with the chutney and enjoy a little sweet and spicy treat.

The Best Tasting Grilled Skirt Steak Around

The Grilling Coach (Richard's website) is a recommended source for anything and everything you want to know about grilling. You can find all the information you need at: TheGrillingCoach.com

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Marinated, Grilled Chuck Steak Recipe

A couple of weeks ago, my wife Sue came home from one of our local
supermarkets with a couple of chuck steaks. A young guy in the meat
department had given her a pitch describing the virtues of chuck
steak and how flavorful it is. I had always considered chuck steak
to be inferior for grilling purposes, but I decided to challenge
myself: Could I take these chuck steaks and turn them into a good
presentation from the grill? Well, I passed the test with flying
colors. These steaks tasted great! I grilled these on George
Foreman electric grill, but you can prepare the steak on a large
cast iron frying pan as well. You'll find the flavor from the marinade to be very tasty and not overpowering. There are some fantastic layers of flavor going on.

Ingredients:

Steak Recipe

2 approx. 1" thick boneless chuck steaks (approx. 1.5 lbs. total)

For the marinade:

2/3 cup olive oil

1/3 cup red wine vinegar

1/3 cup soy sauce

2 tbsp. brown sugar

3 cloves minced garlic

1 tbsp. dried parsley leaves

1 tsp. coarsely ground black pepper

1 tsp. dried rosemary leaves

1 tsp. dried mint leaves

Put all marinade ingredients in a bowl, or a two-cup measuring cup,
and stir with a spoon until ingredients are thoroughly blended
together. Tenderize the meat by poking repeatedly with a fork.
Place steak and marinade in a large freezer bag. Coat the steak
well with the marinade. Seal the freezer bag and place in a bowl.
Chill in refrigerator and marinate the meat for at least 4 hours
and up to overnight. Grill steaks to preference.

Copyright © 2008 Lee Griffith. All rights reserved.

Marinated, Grilled Chuck Steak Recipe

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com

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Grilling Secrets for the Perfectly Grilled Steak

There is nothing quite like a good, juicy steak cooked on a grill. But, many people don't know grilling secrets such as the best cuts to use, what size they should be, how long to cook the steaks, and marinades to use.

Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:

Steak Recipe

- Filet Mignon

The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.

- Top Sirloin

The top sirloin is a juicy cut taken from the center of the sirloin - the tenderest part - and a great cut for grilling.

- T-Bone

The t-bone is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.

- New York Strip (sometimes known as Kansas City Strip)

The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the "ultimate" steak for cooking out.

- Porterhouse

The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.

- Rib Eye

Another classic cut, the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.

Thickness of the steak is very important. Each cut should be between 1 inch and 1 ½ inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.

Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol, beer makes an excellent marinade. You can combine 1 12-ounce can of beer, ½ cup of chili sauce, ¼ up of salad oil, 2 teaspoons of soy sauce, 2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 ½ cup of steak sauce, 1 tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and ½ teaspoon of garlic powder.

Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat, but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavor is 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and ½ teaspoon of cayenne pepper. If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.

There are other options for cooking steaks other than marinades and rubs. Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.

Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.

You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a grilling fork with a digital thermometer to see how well done your steak is. If you want your steak rare, the temperature should be no more than 150 degrees when done. If you want medium, the temperature should be no more than 160 degrees when done. Finally, if you want well done, you should have a temperature of at least 170 degrees.

After grilling your steak, allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato, salad or other side dish and enjoy!

Grilling Secrets for the Perfectly Grilled Steak

Mike Sullivan is an author on the topics of grilling, preparing and cooking steaks, and choosing the right cuts of meat. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal.

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Grilled Sirloin Steak With Harvest Vegetable Salad

Tender steak marinated and grilled along with fresh eggplant, asparagus, sweet onion and Portobello mushrooms. Served warm or cold, this is a great dish to serve as a main dish or surrounded with side dishes such as hot orzo, and garlic pita toast.

Extra virgin olive oil, red wine vinegar, onion and garlic powders, dried oregano and basil combine to make a powerful marinade imparting wonderful Mediterranean style flavors. Steak is grilled over direct heat to create grill marks and quickly sear in flavor. The fresh sliced vegetables are grilled and removed as they finish cooking. Plate the steak and vegetables over torn Romaine lettuce pieces.

Steak Recipe

Grilled Sirloin Steak with Harvest Vegetable Salad

Ingredients:

1 cup Extra Virgin Olive Oil
2/3 cup Red Wine Vinegar
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
2 tablespoons Dried Oregano
2 tablespoons Dried Basil
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
2 pounds 1-inch thick cut Beef Top Sirloin Steak

2 pounds of Mixed Vegetables:
Asparagus Spears
Eggplant cut in 1/4-inch lengthwise slices
Zucchini halved lengthwise
Sweet Onions, quartered
Red Bell Pepper, seeded and cut in strips
Beefsteak Tomato, sliced thin
Portobello Mushroom Caps

20 large Romaine Lettuce Leaves

Preparation:

1. Add the extra virgin olive oil, red wine vinegar, onion powder, garlic powder to a large bowl. Whisk briskly to combine.
2. Add half the marinade to a resealable plastic bag or baking dish. Reserve the other half of the marinade in the refrigerator for basting later.
3. Toss the sirloin steak in the marinade to coat. Seal the bag or cover the baking dish with plastic wrap and refrigerate from 30 minutes to 1 hour.
4. Preheat the grill to medium high heat.
5. Remove the steak from the marinade and discard the marinade.
6. Grill the sirloin steak and vegetables, turning once. Baste with reserved marinade after turning.
7. Remove vegetables from the grill as the they finish cooking, remove the steak when it reaches the desired doneness.
8. Allow the steak to rest about 5 minutes before carving.
9. Arrange the steak pieces and mixed vegetables in romaine lettuce leaves.
10. Serve salad warm or cold.

Grilled Sirloin Steak With Harvest Vegetable Salad

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