Cilantro-Buttermilk Skirt Steak - Everyday Food with Sarah Carey
It's no wonder I'm crazy for this recipe: It combines two of my favorite ingredients, skirt steak and cilantro. And it's super easy. The only hard thing about it is waiting for the meat to marinate -- as soon as I smell the marinade, I'm starving! In fact, just thinking about it makes me hungry. Is it dinnertime yet?
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The marinade has just five ingredients, but they all have big flavor: cilantro, buttermilk, coriander seed, curry powder, and scallions. Puree them in a blender and pour them over the skirt steak -- but make sure you save a little to use for a dipping sauce at the table. Grill the steak, and dinner's ready!
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Prep Time: 15 minutes
Total Time: 1 hour
Serves 4
Ingredients:
1 cup buttermilk
1 bunch cilantro, roughly chopped
1 teaspoon coriander seed
1/2 teaspoon curry powder
3 scallions, roughly chopped
1 pound skirt steak, cut into 4 pieces
Vegetable oil, for grilling
Salt and pepper
Directions:
In a blender, combine buttermilk, cilantro, coriander seed, curry powder, and scallions and puree. Reserve 1/2 cup marinade for serving. Pour half the remaining marinade into a shallow dish, arrange steak in a single layer, and cover with rest of marinade; let sit 30 to 45 minutes.
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Remove steak from marinade, shaking off excess, and season with salt and pepper. Grill steak until browned, 2 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain. Season reserved marinade with salt and pepper and serve with sliced steak.
Cook's Note:
Double Duty
We use this marinade as a dipping sauce, too. Try it with pork, chicken, or fish.
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Nutritional Info: per serv (makes 4): 280 cal; 14 g fat; 32 g protein; 5 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
[Repeat Video Title]
Cilantro Lime Marinated Flank Steak | NoFearKitchen
Hello everyone today we have some cilantro lime marinated flank steak, I used the following.
1 bunch of cilantro.
The juice of 4 limes.
The Zest of 1 lime.
10/12 cloves of garlic.
1 cup of soy sauce.
1/2 cup of olive oil.
1-2 table spoons of worcestershire sauce.
1-2 tables spoons of cumin.
Fresh ground pepper and sea salt.
Marinated for 4 hours you can also leave it in the fridge over night and grilled it on my charcoal grill about 6 minutes on each side, if you like your meat more well done, I sudgest grilling for about 8-9 minutes on each side.
If you like the video please make sure to give it a like, also hit that subscribe button for future videos, I really appreciate it, let me know in the comments if you decide to give this a try and how it turned out.
Gordon’s Skirt Steak With Chimichurri Sauce Recipe: Extended Version | Season 1 Ep. 8 | THE F WORD
Gordon Ramsay cooks a Skirt Steak with a Chimichurri Sauce.
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FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX.
On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving.
Throughout each hour-long episode, cooking competition meets variety show as Ramsay chats with surprise guests and VIPs in the dining room, hosts live remotes with people from across the country, and appears weekly in unique field segments with fans, foodies and culinary experts.
Gordon’s Skirt Steak With Chimichurri Sauce Recipe: Extended Version | Season 1 Ep. 8 | THE F WORD
#TheFWord #GordonRamsay
Coriander Chimichurri WILL Upset People! (It ALWAYS does!)
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#chimichurri #corianderchimichurri #chimichurrisaucerecipe
1 bunch (75g) flat leaf parsley , roughly chopped
1 bunch (75g) coriander
1/4 (17g) bunch oregano
1 small red onion, roughly diced
4 - 5 garlic cloves, sliced
1 chilli pepper, sliced
3-4tbsp red wine vinegar
2 limes, zest & juice
1tsp salt, or to taste
1/2tsp pepper
½ tsp smoked paprika
250ml olive oil
Why I get obsessed with Chimichurri every summer.
Every summer I get obsessed with Chimichurri for a couple of weeks. Why? It pairs perfectly with grilled meats and once you understand the blueprint of how it's made, you can make tons of new variations.
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⏱ TIMESTAMPS:
0:00 Intro
0:32 Chimichurri Blueprint
2:03 Cilantro Habanero 'Chimi'
2:56 To Blend or Not to Blend?
3:44 Grilled Chimichurri Bowl
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Filmed on: Sony a6600 & Sony A7C
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Cilantro Lime Marinade & Flank Steak Tacos
Cilantro Lime Marinade & Flank Steak Tacos
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INGREDIENTS:
1 {2 lb} Flank Steak or Skirt Steak
1/3 cup Olive Oil
Juice of 1 Lime
1 Garlic Clove, smashed
A handful of Cilantro
2 teaspoons of Honey
1/2 teaspoon of Cumin
1/2 teaspoon of Ancho-Chili Pepper
1/2 teaspoon Red Pepper Flakes
Kosher Salt and Fresh Black Pepper, to taste
10-12 Soft Flour Tortillas
Iceberg Lettuce, shredded or sliced
Pico de Gallo {see my recipes}
Monterey Jack Cheese, freshly grated
DIRECTIONS:
In a mini food processor; place the cilantro, garlic and lime juice and pulse quickly until chopped. Toss the remaining ingredients in with the cilantro/garlic and pulse until combined.
Marinate flank steak for 30 minutes on the counter top, bringing the meat up to temp before grilling it.
Grill the flank steak 6-10 minutes per side on medium-high heat. I found that on my grill, on medium-high heat, 6 minutes per side is good for a medium-well done steak.
Heat up some warm soft flour tortillas, layer with thinly sliced strips of the Cilantro-Lime Steak, shredded ice berg lettuce, Salsa Fresca {see my recipes} and top with shredded Monterey Jack cheese!
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