Best 2 Cuban Skirt Steak With Tomato Escabeche And Mango Steak Sauce Recipes
The vibrant Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce is a dish that tantalizes the taste buds with its harmonious blend of flavors and textures. The skirt steak, known for its bold and juicy character, is marinated in a mixture of zesty citrus, aromatic herbs, and fiery chiles, resulting in a tender and flavorful main course. Accompanying the steak is a vibrant tomato escabeche, a tangy and refreshing relish made from pickled tomatoes, onions, and peppers, adding a delightful acidity to balance the richness of the steak. The crowning glory of this dish is the mango steak sauce, a sweet and savory creation that combines the tropical sweetness of mangoes with the smoky warmth of roasted peppers and the subtle heat of habanero chiles. Together, these components create a culinary masterpiece that is sure to impress and delight.
Check out the recipes below so you can choose the best recipe for yourself!
SAUTEED SKIRT STEAK IN SPICY TOMATO SAUCE
Steps:
- Preheat oven to 250°F.
- Halve onion and thinly slice. Drain tomatoes, reserving purée, and finely chop. Wearing protective gloves, seed chile if desired for a milder sauce and finely chop. Cut steak crosswise into 4 pieces. Pat steak dry and season with salt.
- Heat a dry 12-inch heavy skillet over moderately high heat until hot and add oil. Sauté steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven.
- To skillet add onions with tomatoes, reserved purée, chile, and salt to taste and simmer, stirring occasionally, until sauce is thickened slightly and onion is crisp-tender, about 5 minutes. Stir in any juices that have accumulated on baking dish from steak. Serve steak with sauce. Serves 2.
CUBAN SKIRT STEAK
Yum! Served with Recipe #121300, Recipe #70375, fresh avocado slices, sliced lettuce, grilled scallions, or grilled onions, roasted peppers wrapped in tortillas. If you can't find the sour orange juice squeeze the juice of a lime into one cup and then top with OJ to equal 1 cup of the mixture.
Provided by Rita1652
Categories Steak
Time 26m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix marinade ingredients together. Pour into a a large zip-lock bag. Place steak in the bad and seal bag, chilled, at least 6 hours.
- Bring steak to room temperature, about 30 minutes.
- While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Grill steak on lightly oiled grill rack, uncovered, turning over once, 6-8 minutes total for medium-rare.
- Cut steak diagonally across grain into 1/4-inch-thick slices.
Nutrition Facts : Calories 600.8, Fat 29.6, SaturatedFat 9.7, Cholesterol 150.4, Sodium 636.1, Carbohydrate 10.7, Fiber 1.4, Sugar 6.1, Protein 69.5
Tips:
- For the best flavor, marinate the skirt steak for at least 2 hours, or up to overnight.
- If you don't have a grill, you can cook the skirt steak in a hot skillet over medium-high heat for 4-5 minutes per side, or until cooked to your desired doneness.
- To make the tomato escabeche, use a variety of tomatoes, such as cherry, Roma, and heirloom tomatoes.
- If you don't have mango chutney, you can make your own by simmering 1 cup of chopped mango, 1/2 cup of vinegar, 1/4 cup of sugar, and 1 teaspoon of ground cloves until thickened.
- Serve the Cuban skirt steak with rice, beans, or your favorite sides.
Conclusion:
This Cuban skirt steak recipe is a delicious and easy-to-make dish that is perfect for a summer cookout. The steak is marinated in a flavorful blend of citrus juices, garlic, and herbs, then grilled until cooked to perfection. The tomato escabeche and mango steak sauce add a bright and tangy flavor to the steak. This dish is sure to be a hit at your next party or gathering.
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