Grilled Skirt Steak with Sweet Roasted Tomato Sauce and Roasted Shrimp, Black Bean and Orzo Salad
Grilled Skirt Steak with Sweet Roasted Tomato Sauce and Roasted Shrimp, Black Bean and Orzo Salad might be just the main course you are searching for. This recipe covers 54% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 853 calories, 70g of protein, and 45g of fat each. Head to the store and pick up poblano chile pepper, garlic, salt and ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes. It is perfect for The Fourth Of July.
Instructions
Sprinkle the skirt steak with salt and pepper.
In a blender, add the orange juice, oil, cilantro, parsley, cumin and garlic and puree until smooth.
Transfer the marinade to a large re-sealable plastic bag and add the steak. Seal the bag and shake gently to coat the steak. Marinate the steak in the fridge for 1 hour. Bring the steak to room temp before grilling.
For the tomato sauce: Preheat the oven to 400 degrees F. On a baking sheet, toss the tomatoes, garlic and serrano with 1 tablespoon olive oil, salt, pepper and cumin. Roast in the oven for 10 minutes.
Transfer to a blender and blend with the chicken stock.
Heat the remaining 1 tablespoon olive oil in a saucepan over low heat and add the sauce from the blender.
Add the agave and simmer for 5 minutes.
Remove from the heat and set aside.
Spread the shrimp out on a baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast the shrimp in the oven until cooked through, 10 to 12 minutes. Set aside and let cool.
Combine the beans, cucumber, onions, bell pepper, feta, parsley, cilantro, lime juice, poblano, serrano and garlic in a large bowl and toss to combine.
Add the shrimp, orzo and the remaining 2 tablespoons olive oil. Stir together, taste and season with salt and pepper.
To finish: Preheat a grill or grill pan to medium-high heat and grill the steak 4 to 5 minutes on each side for medium/medium-rare.
Let rest, and then slice the steak and serve on top of the salad topped with tomato sauce.
Cook's Note: If making this dish for children, you can limit the heat by substituting diced carrots for serrano chile peppers in the tomato sauce and the salad.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. 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. The Director's Merlot with a 5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.
Director's Merlot
Our 2014 Director's Merlot offers lushness and a round, full palate. Its fragrance demonstrates red and black fruit with hints of anise and spiced wood. Juicy upon entry, the wine broadens and becomes velvety on the palate with flavors of plum, loganberry and black cherry accentuated by subtle spice notes of espresso bean and toasted vanilla. Medium tannins support the body of this wine, offering sophistication in its finish. Pairs nicely with brisket, grilled pork chops and linguine with pesto.