Skirt Steak Recipes

I don’t eat meat often. Mostly I save it as a treat for Shabbat, when I can splurge a bit more on the price and the calories. The trick is finding quality cuts of meat and great recipes that can be made ahead.

I found a winner a winner with skirt steak.

Skirt steak is a thin cut of steak that is prized for its flavor and tenderness, but you have to be careful because it can be very salty. Most kosher meat is salty, but I still usually sprinkle a little coarsely ground salt and ground pepper before searing to help the meat get a nice char, but leave out the salt with skirt steak. Instead just use black pepper or a salt-free spice rub.

The best part about skirt steak is its versatility. It can be seared quickly and served with any of your favorite sauces, this time I tried a smoky almond sauce. Delicious! You can try a chimichurri or just slice thin on top of a green salad. Skirt steak works really well in steak fajitas or a steak sandwich. Make extra for amazing leftovers!

Ciao bella! You have got to try this rolled Italian steak recipe for braciole. A few years ago I saw a favorite chef on the Food Network make this rolled steak filled with spinach and cheese and it looked amazing. When I got the Skirt Steak from Grow & Behold it was thin and wide and I knew I had to finally make this dish.

I wasn’t sure whether it would work without the cheese or how it would sit for a Friday night. It was a huge success! This recipe is pure comfort food and can even be made with matzah meal for Passover. You can prepare in a slow cooker or keep on low in the oven for a few hours so it’s perfect for Friday night dinner.

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You do have to pound the meat, but it’s a quick and easy step for an incredible dinner.

Last, but not least, try this Bahn Mi Taco. A lower carb version of the classic Vietnamese sandwich typically served on a baguette. Prepare all the ingredients about 1 hour before dinner. When dinner time comes, grill or broil the meat and serve. These tacos work particularly well as an appetizer or as a side to a large salad or soup.

***Giveaway***

Win a free 4 lb. package of skirt steak (enough to make both of these recipes) from Grow & Behold. To enter, send an email to [email protected] with your name and address – contest open until March 20th, at 5pm EST. US residents only over 18 years of age.

This article was sponsored by Grow & Behold Kosher Pastured Meat, all opinions are my own.