Marinated Skirt Steak with Quick-Pickled Feta

Name: Marinated Skirt Steak with Quick-Pickled Feta
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps canola oil, divided; 2 teaspoons fennel seeds, lightly toasted and crushed; 113 grams feta, crumbled; 2 teaspoons sprigs fresh rosemary, stemmed and leaves coarsely chopped (about; 6 cloves garlic, peeled and grated on a vegetable grater or zester, or pressed in garlic press; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil; 2 Tbsps dried oregano; 2 Tbsps red wine vinegar; 680 grams skirt steak; 2 Tbsps Worcestershire sauce

Marinated Skirt Steak with Quick-Pickled Feta

Marinated Skirt Steak with Quick-Pickled Feta might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 546 calories, 41g of protein, and 40g of fat. A mixture of red wine vinegar, fennel seeds, skirt steak, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes roughly 3 hours and 15 minutes. It is a good option if you're following a gluten free and דל פחמימות, diet. Users who liked this recipe also liked Quick-Marinated Skirt Steak with Sriracha Potatoes and Spinach, Marinated Skirt Steak, and Balsamic Marinated Skirt Steak.

Instructions

Heat a cast iron or heavy-bottomed skillet and add half of the oil. When the oil begins to smoke lightly, season the steak on both sides with salt and use a pair of tongs to carefully drop it into the hot oil in the skillet. Cook it on the first side for 1 minute and then turn it on the second side for another minute. In a small bowl, stir together the garlic, Worcestershire sauce, rosemary, and fennel seeds.

Ingredients you will need

Worcestershire Sauce

Fennel Seeds

Rosemary

Garlic

Steak

Salt

Cooking Oil

Equipment you will use

Frying Pan

Tongs

Bowl

Remove the steak from the skillet; it will still be barely cooked. Use the back of a spoon to spread the garlic mixture on both sides of the steak and allow it to rest for 10 minutes. Refrigerate for a few hours and allow it to marinate or simply sear it again and serve.

Ingredients you will need

Garlic

Spread

Steak

Equipment you will use

Frying Pan

For the vinaigrette: In a small bowl, combine the feta cheese with the red wine vinegar, oregano, and olive oil. Stir to blend. Set aside

Ingredients you will need

Red Wine Vinegar

Feta Cheese

Vinaigrette

Olive Oil

Oregano

Equipment you will use

Bowl

To assemble: When ready to serve the steak, wipe out the grease and anything sticking to the bottom of the skillet.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Heat the skillet again and add the remaining 2 tablespoons oil. Sear the steak again and cook to desired temperature. For medium rare, cook for 3 to 4 minutes on each side.

Ingredients you will need

Steak

Cooking Oil

Equipment you will use

Frying Pan

Remove the steak from the skillet and place it on a flat surface.

Ingredients you will need

Steak

Equipment you will use

Frying Pan

Cut against the natural grain of the meat to tenderize. Top with the feta dressing.

Ingredients you will need

Grains

Feta Cheese

Meat

Serve immediately.

Equipment

Frying Pan

Tongs

Bowl

Ingredients

Servings:

4Tbsps

canola oil, divided 2teaspoons

fennel seeds, lightly toasted and crushed 113grams

feta, crumbled 2teaspoons

sprigs fresh rosemary, stemmed and leaves coarsely chopped (about 6cloves

garlic, peeled and grated on a vegetable grater or zester, or pressed in garlic press 4servings

Kosher salt and freshly ground black pepper 2Tbsps

extra-virgin olive oil 2Tbsps

dried oregano 2Tbsps

red wine vinegar 680grams

skirt steak 2Tbsps

Worcestershire sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Skirt Steak can be paired with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Wild Horse Unbridled Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 24 dollars.

Wild Horse Unbridled Pinot Noir

This Unbridled Pinot Noir has generous cherry, blackberry and vanilla aromas withsubtle savory notes. It's full-bodied with ripe fruit flavors and supple tannins, making ita good match for wine-braised beef short ribs, grilled Portobello mushrooms, or roastpork loin with a raspberry balsamic glaze. It is delicious now, and should mature nicelyover the next five years.