Best 2 Skirt Steak With Haricots Verts Corn And Pesto Recipes

BUFFALO-STYLE SKIRT STEAK AND CORN

Buffalo-Style Skirt Steak and Corn image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 tablespoons unsalted butter, at room temperature
1 tablespoon Buffalo hot sauce
Kosher salt
4 ears of corn, husked and halved
1 1/2 pounds skirt steak, cut into 4 pieces
1 tablespoon extra-virgin olive oil
Freshly ground pepper
1/4 cup crumbled blue cheese (about 2 ounces)

Steps:

Preheat a grill to medium high. Combine the butter, hot sauce and 1/2 teaspoon salt in a small bowl; set aside.
Grill the corn, turning often, until lightly charred, about 10 minutes. Transfer to a plate. Meanwhile, rub the steak with the olive oil and season with salt and pepper. Grill 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes; slice.
Spread the Buffalo butter on the corn and the steak. Top the steak with the blue cheese.

Nutrition Facts : Calories 543 calorie, Fat 34 grams, SaturatedFat 14 grams, Cholesterol 149 milligrams, Sodium 507 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 42 grams

15-MINUTE GRILLED SKIRT STEAK WITH PESTO BUTTER

15-Minute Grilled Skirt Steak with Pesto Butter image

Skirt steak, a super flavorful and quick-cooking cut of beef, is the star of this 15-minute dinner. Topped with 2-ingredient pesto butter and served with grilled asparagus, this is a recipe that you should have in your back pocket for when guests come over on a busy weeknight, and you want to make a meal that will impress.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds skirt steak
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup store-bought basil pesto
4 tablespoons (1/2 stick) unsalted butter, softened
1 pound thin asparagus (see Cook's Note)

Steps:

Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.