Grilled or Fried Skirt Steak

Name: Grilled or Fried Skirt Steak
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams beef skirt steak; 237 milliliters blue cheese dressing (optional); 2 Tbsps lemon juice; 1 pinch salt and pepper to taste; 79 milliliters prepared spicy brown mustard

Grilled or Fried Skirt Steak might be just the main course you are searching for. One serving contains 562 calories, 51g of protein, and 38g of fat. This recipe serves 4. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. Head to the store and pick up beef skirt steak, cheese dressing, salt and pepper, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It will be a hit at your The Fourth Of July event.

Instructions

In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade.

Ingredients you will need

Lemon Juice

Dry Seasoning Rub

Mustard

Steak

Equipment you will use

Bowl

Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours.

Preheat a grill or large skillet for medium-high heat.

Equipment you will use

Frying Pan

Grill

Grill or fry steaks for about 5 minutes per side, or to your desired degree of doneness.

Ingredients you will need

Steak

Equipment you will use

Grill

Remove from the heat, and let the meat rest for 5 to 10 minutes to let the juices settle.

Ingredients you will need

Meat

Cut each steak along the grain into 3 or 4 pieces.

Ingredients you will need

Grains

Steak

Serve with blue cheese dressing.

Ingredients you will need

Blue Cheese Dressing

Equipment

Bowl

Frying Pan

Grill

Ingredients

Servings:

907grams

beef skirt steak 237milliliters

blue cheese dressing (optional)2Tbsps

lemon juice 1pinch

salt and pepper to taste 79milliliters

prepared spicy brown mustard

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Raymond R Collection Merlot. It has 4.1 out of 5 stars and a bottle costs about 12 dollars.

Raymond R Collection Merlot

The Merlot fills the mouth with smooth cherry, raspberry and plum flavors along with hints of earth and spice in the toasty vanilla finish. Full-bodied, yet approachable, with a good balance of acid and tannins. Pair with anything from grilled salmon, pork tenderloin, barbequed chicken and ribs to Thai red curry or Moroccan tagine.