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.
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.
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
To assemble: When ready to serve the steak, wipe out the grease and anything sticking to the bottom of the skillet.
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.
Remove the steak from the skillet and place it on a flat surface.
Cut against the natural grain of the meat to tenderize. Top with the feta dressing.
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.