Broiled Skirt Steak and Peppers

1 1/2 pounds skirt steak
1/3 cup red wine vinegar
1/3 cup apple juice
1/4 cup finely chopped onion
1 medium clove garlic, minced
1 tablespoon dried leaf sage, crumbled
2 teaspoons freshly ground black pepper
2 teaspoons ground coriander
2 teaspoons dry mustard
1 teaspoon salt
3/4 cup olive oil
12 small whole onions
1 to 2 bell peppers, cut in uniform pieces
4 to 6 long metal skewers

Put steak into a glass bowl. Combine vinegar, apple juice, onion, garlic, sage, pepper, coriander, mustard, salt, and olive oil; pour over steak. Turn to coat with the marinade; cover and refrigerate for 2 hours. Remove steak from marinade and cut into 4 to 6 portions. Thread skirt steak, onions, and peppers onto the long skewers, weaving the beef around the vegetables. Broil 4 inches from heat for 12 to 15 minutes, turning to cook all sides. Brush with marinade a few times during cooking. Serves 4 to 6.

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Korean Style Skirt Steak Recipe

1 1/2 lb skirt steak
2 green onions, finely chopped
4 garlic cloves, pushed through press
3 tbsp reduced-sodium soy sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar
= (or white wine)
1 packet sugar substitute

Place all ingredients in a resealable plastic bag; turn to coat.
Refrigerate 1 hour, turning meat in bag once or twice.

Preheat grill or broiler. Remove meat from marinade; discard marinade.
Grill or broil steak 3 to 4 minutes per side for medium doneness.

This recipe yields 4 servings.

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Lime-soaked, Cumin-crusted Skirt Steak

4 servings 28 min 20 min prep
Change to: servings US Metric
2 lbs skirt steaks
1 cup fresh lime juice (about 8 limes)
For the Rub
3 tablespoons cumin seeds (or 1 1/2 tablespoons ground cumin)
2 1/2 tablespoons minced garlic
1/3 cup roughly chopped fresh cilantro
kosher salt and freshly cracked black pepper
For the Relish
1/2 cup finely chopped pitted green olives
1 teaspoon chopped dried red chili peppers, of your choice to taste
1/4 cup olive oil
2 tablespoons freshly cracked black pepper

Place the steak in a shallow dish and pour the lime juice over it. Cover the dish and let it stand in the refrigerator for 30 minutes to 1 hour, turning occasionally.
Light up a fire in your grill.
In a small bowl, combine all the rub ingredients and mix well. Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it sticks.
When the fire has died down and the coals are hot (you can hold your hand 5 inches from the grill surface for 1 to 2 seconds), place the steak on the grill and cook until well-seared on one side, about 4 minutes. Turn and continue to cook to the desired doneness, about 4 minutes more for rare. To check for doneness: Make a 1/4-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it. Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes while you make the relish.
In a medium bowl, combine all the relish ingredients and mix well.
Slice the steak as thin as possible against the grain and serve with the relish. Enjoy this skirt steak recipe.
Note* You may substitute flank steak, or round steak for the skirt.

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Marinated Skirt Steak Recipe
more here:www.recipezaar.com/51019

MARINATED SKIRT STEAK Recipe at Epicurious.com
more here:www.epicurious.com/recipes/recipe_views/views/232357

Lime-Soaked, Cumin-Crusted Skirt Steak Recipe
more here:www.recipezaar.com/120681

SPICY SKIRT STEAK Recipe at Epicurious.com
more here:www.epicurious.com/features/articles/tailgating/recipes/232857