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Recipes

Grilled Michelada Skirt Steak Fajitas

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Grilled Michelada Skirt Steak Fajitas

A tangy marinade of tomato, beer and spice turn these beef Michelada skirt steak fajitas into a delicious grilled meal.

Let’s clear up some facts about Cinco De Mayo. That’s May 5th for the non-Spanish speakers.

It’s not Mexican Independence Day. It commemorates the battle of Puebla where effectively the Mexicans kicked some French butt. In fact, Cinco is not even as big a deal in Mexico, but we have turned it into an excellent excuse to party, celebrate with friends and test our limits of margarita imbibing.

Speaking of drinks, ever had a Michelada? A combination of beer, spices and tomato juice (or Clamato), Micheladas are super refreshing. The tangy tomato mingled with a light and crisp pilsner style beer just calls for a patio session on a hot day. And, thanks to their similarity to Bloody Marys, could arguably be classified as a breakfast beer.

I like to come up with a new recipe for Cinco De Mayo each year. Last year the creation was tiny beefy taco bites smothered in queso. Having previously had success marinading in beer, I had lightbulb moment to use a Michelada base as a marinade for fajitas, and let me tell y’all… they are damn good. For this recipe I chose skirt steak, but you can use Hanger or Flank too.
Grilled Michelada Skirt Steak Fajitas Serves 6-8 Serving recommendation: pair the fajitas with tortillas, pico de gallo and fresh avocado. INGREDIENTS
  • 2 lb skirt steak
  • 1 teaspoon chipotle
  • 1 teaspoon cumin
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 cup of pilsner style beer
  • 1 cup tomato juice or Clamato
  • 1 poblano pepper, seeded
  • 1 white onion
  • 1 green bell pepper, seeded
  • 1 fresh lime
INSTRUCTIONS
  1. In a bowl, combine chipotle, cumin, garlic, onion powder, cayenne, paprika and salt. Sprinkle this dry rub over the skirt steak and massage in on both sides.
  2. Place the skirt steak in a large zip top bag and add the beer and tomato juice. Seal, then massage the outside of the bag to make sure all ingredients are well combined. Place bag in fridge to marinade, one hour.
  3. Thinly slice the onion, poblano and bell pepper. Place a skillet or frying pan over medium-high heat. Once heated, sauté the vegetables until the onions begin to caramelize, then remove from heat.
  4. Preheat a grill to medium high heat, 400-450f. Remove the steaks from the bag and discard the marinade. Pat the steaks dry with a paper towel to remove some of the surface moisture, then place onto the hot grill. Flip the steaks every 3-4 minutes, cooking for about 12-15 minutes all up, or until they reach an internal temperature of 135f.
  5. Once cooked, rest the steaks under a piece of foil for 10 minutes. Slice against the grain into strips, then combine with the onions and peppers. Squeeze fresh lime juice over the top and serve.
  6. To serve as sizzling fajitas – place a cast iron skillet or fajita pan in a 400f oven to preheat for 15-20 minutes. Tip the steak and vegetable mix onto the hot pan, which will start to sizzle, and serve immediately. Use caution, the pan will be exceptionally hot.
  ORIGINAL RECIPE FROM JESS PRYLES   Jess Pryles is a full fledged Hardcore Carnivore. She’s a live fire cook, author, meat specialist and Meat Science grad student. She’s also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.

Read our previous recipe

Imperial Stout Pork Chops

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recipe for imperial stout pork chops

Recipes

Ingredients:

imperial stout rubPork Chops

Preferred Tools: Cast iron skillet

Risotto

  • 1 1/2 cup Arborio Rice
  • 4 tbsp butter, cut into individual tablespoons
  • 1 tbsp olive oil
  • 6 cups of broth, kept warm
  • 1/2 freshly grated parmesan cheese
  • 2 ears of corn, cut off the cob (optional: grill the corn first)
  • 1 bundle of asparagus, cut on the bias
  • 1 medium onion, diced
  • 1 pint cherry tomatoes
  • 1/2 of medium-sized lemon
  • salt and pepper to taste

 

Instructions:

  1. Pat pork chops dry, sprinkle both sides heavily with Imperial Stout Coffee Rub, sprinkle with salt. This can be done up to 4 hours in advance. Store in the refrigerator and let it come to room temperature before searing.
  2. Prep risotto ingredients, set aside.
  3. Pour your 6 cups of broth in a saucepan and keep warm on a separate burner.
  4. Preheat the oven to 375 with your cast iron skillet in the oven.
  5. Put your cherry tomatoes on a baking sheet, drizzle with oil and season with salt and pepper and place in the bottom rack of the oven.
  6. In a large saucepan, over medium-low heat, combine one tbsp of butter and one tbsp of oil. Once melted, add diced onion and let soften.
  7. While your onion is cooking, remove your cast iron from the oven. Place on a burner at medium heat, drizzle with olive oil and sear both sides of your pork chops. (Tip: Once sear-ed properly, your pork chop should easily lift from the pan).
  8. While one side of your chop is searing, add yout 1 1/2 cups of rice to your onion/butter mixture. Stir and let lightly toast for 2-3 min.
  9. When both sides of your pork chops are seared, place them back in the oven for 11-15 min. Or until properly cooked.
  10. With your pork chops and tomatoes in the oven, it’s time to focus on the risotto.
  11. Ladle in one cup of warm broth, one tablespoon of butter, a pinch of salt and begin gently stirring.
  12. You’ll want to wait until the broth is absorbed before adding another cup. You’ll know it’s the right time when you can drag your spoon across the butter, it makes a clear trail and you can see the bottom of the pan.
  13. At that point, you can add your next cup of broth.
  14. After cup three is absorbed, or half way through your broth, we’re going to add another tbsp of butter, a pinch of salt, as well as the corn and asparagus with the following cup.
  15. Continue stirring to agitate the starches and get really creamy risotto.
  16. Continue with adding the last of your broth cup by cup.
  17. After stirring in the last up, you’ll add your parmesan, the last tbsp of butter and the juice of 1/2 a lemon. Stir together and taste, add more salt if necessary.
  18. Remove your pork chops and blistered cherry tomatoes from the oven. If your pork chops are finished before your risotto, just remove from the oven and cover with foil.
  19. Find a large serving dish and place a generous layer of risotto down, top with your pork chops, sprinkle your blistered tomatoes liberally and sprinkle with black pepper.
  20. Devour it!

Seasoned Beef Brisket

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Seasoned Beef Brisket

Ingredients:

  • 1 whole packer brisket (including point and flat)
  • 1+ cup Spiceology Christie Vanover “Bk” Brisket Rub
  • 1⁄2 cup beef broth (Optional, see below #2)
  • 2 cups beef broth or an injection mix (optional, see below #2)

Instructions:

  1. Begin by trimming your brisket. Leave about 1⁄4 of an inch of fat on the back, and create a nice flat, even surface all over. Trim off parts that will likely cook too quickly and burn.
  2. OPTIONAL: if you are using just a flat or a brisket that is not prime grade, you may want to inject the meat throughout with 1-2 cups of beef broth or injection solution. This will help keep the meat moist and tender throughout the cook.
  3. Season brisket liberally with Garlic Junky seasoning. Allow to sit, seasoned, at room temperature for 15-30 minutes.
  4. Preheat smoker to 225°.
  5. Place seasoned brisket in the center of the smoker and allow to cook for 4-5 hours.
  6. Check the brisket at 3 hours, and if it is looking dry, spritz liberally with beef broth.
  7. After 4-5 hours, check the internal temperature of the brisket. You want the bark to have developed and be nice and dark and the internal temperature to be between 160° and 170°.
  8. When the brisket reaches 160°-170°, remove meat from smoker and wrap tightly in pink butcher paper or aluminum foil.
  9. Return to smoker.
  10. Continue cooking for another 5 hours, checking internal temperature hourly.
  11. Your brisket will be done when the internal temperature reaches between 200° and 204°. The best test is when the meat is “probe tender”, where the probe of the thermometer slides easily into the meat. There should be no resistance when pushing in the probe, a bit like slicing through room temperature butter.
  12. The total cook time will vary by the piece of meat you cook. It could take between 8 and 16 hours to reach the finished temperature.
  13. Remove the meat from the grill, place (still wrapped) in a cooler and cover with a few towels. Allow to rest at least one hour. It should stay warm for about 6 hours.
  14. Cut into slices with a long slicing knife. Enjoy

sliced beef brisket recipe

Raspberry Chipotle Baby Back Ribs

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raspberry chipotle ribs

Raspberry Chipotle Berkshire Baby Back  Ribs

This week, we want to feature a recipe that would bring the taste of BBQ either on the Grill, or while remaining in the kitchen. This recipe is for those using an Insta pot or other type of pressure cooker.

It can be adapted for a slow cooker or for the grill should you be in a part of the world enjoying the sunshine. I’ve included instructions for each of these methods of cooking.

Featured Meat:  Dartagnan Berkshire Baby Back Ribs

Featured Spice: Spiceology Raspberry Chipotle Sweet Spicy Rub

Ingredients:

  • 4-5 pounds Dartagnan Birkshire Baby Back Ribs baby back ribs
  • 1 teaspoon Spiceology Raspberry Chipotle Sweet Spicy Rub, plus more to taste
  • 1/4 cup orange juice
  • 1/4 cup honey, plus more as needed
  • 2 tablespoons soy sauce
  • 1/2 cup raspberry preserves or jam (Pantry Tip: strawberry or mixed berry would work to if you have that on hand.)
  • Zest of one lime (optional)
  • 1 tablespoon lime juice
  • 2 tablespoons of canola oil (any oil will work)
  • 4 small shallots, diced (Pantry Tip: if you don’t have any shallots you can substitute and onion with a pinch of garlic powder)
  • 2 cloves garlic grated or minced

Instructions:

Coat the ribs with Spiceology Raspberry Chipotle Rub. Cut the ribs into chunks of two or three ribs, depending on their size, and place them in a large bowl. Set aside while you prepare the sauce.

In a small bowl, combine raspberry preserves, orange juice, honey, soy sauce, lime zest and lime juice and set aside.

If Using an Instant Pot/Pressure Cooker:

Use the sauté function, heat the oil and stir in the shallots. Cook until they are soft, about five minutes.

Stir in the garlic and cook until fragrant, another minute, then stir in the raspberry sauce mixture and bring to a simmer. Scrape the sauce into the large bowl of ribs, toss gently to combine.

In your pressure cooker, arrange the ribs standing up along the outer edge, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs arranging them in concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally.

Transfer the ribs, meat side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the remaining sauce until it is thick, about 15 minutes. Taste the sauce and add salt to taste. Brush the ribs with the sauce.

Broil the ribs in your oven at 500° F until they are scorched in spots, 1-3 minutes. Then flip them over, brush with more sauce, and broil on that side until chard. Serve immediately with more sauce on the side.

If Using a Slow Cooker:

Follow steps 1 and 2. For steps 3 and 4, prepare your sauce in a saucepan, add the ribs and sauce to a slow cooker and cook for 4-5 hours on high or 5-6 hours on low.

This recipe can be made in a slow cooker by preparing the sauce in a sauté pan then once added to the ribs cook 4-5 hours on high or 5-6 hours on low.

If Using a Grill:

Follow steps 1 and 2. For steps 3 and 4, prepare your sauce in a saucepan. Once complete, cover the ribs in sauce and grill at 250° F for 3.5-4.5 hours, basting often. Then raise the temperature to 375° F and grill for 6-8 minutes on each side.

Remove, and let set for 10 minutes under foil.  Cut, and enjoy!

Gaucho Steakhouse Picanha

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Gaucho Steakhouse Rotisserie Picanha w/Grilled Garlic Chimichurri

  • Prep – 30 minutes
  • Cook – 1 hour
  • Rest – 10 minutes

 

Ingredients:Steak

Chimichurri

  • 1/2 cup parsley, chopped
  • 5-6 grilled garlic, minced
  • 1 serrano pepper, finely chopped
  • 1/4 cup red wine vinegar
  • 1 teaspoon sea salt
  • 1 tsp fresh pepper, ground
  • 1/4 cup olive oil

Instructions:

  1. Season the picanha steaks with Gaucho Steakhouse Rub and olive oil. Skewer onto your rotisserie skewer and let rest for 15 minutes at room temperature.
  2. While waiting, wrap your un-grilled garlic cloves in some tin foil.
  3. Preheat your grill to medium heat, 300F. Add your picanha skewer onto grill and let cook for about 1 hour or until the internal temperature of the steak is 120F.
  4. While cooking, add the garlic into the fire and let cook for 3 minutes until charred. Pull steak and garlic off. Let steak rest for 10 minutes.
  5. Mix all ingredients for chimichurri, including the chopped grilled garlic.
  6. Slice picanha, top with chimichurri and enjoy!

(original recipe from Derek Wolf)

Asian Skirt Steak

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Asian Skirt Steak

A soy based marinade lends a salty punch with a hint of sweetness. Paired with crispy rice, this Asian Marinated Grilled Skirt Steak is hard to beat.

I love cooking with skirt steaks – they love being grilled hot and fast, which means you don’t have to wait very long before they’re cooked and you’re enjoying them. Any thinner steak can also be used for this recipe – flank, bavette (aka flap) or hanger would all perform with the same great results.

Admittedly, this is a bastardized recipe as there is arguably no one single “Asian” cuisine. Japanese food is vastly different from Vietnamese, which differs from Korean, which has is a world apart from Malaysian. And heck, there’s not even one single “Chinese” food, but rather a host of sub-styles like Cantonese, Sichuan and Hunan (and SO many more). But this marinade borrows flavors that are commonly found in many varied Asian food styles – Soy from China, rice wine vinegar from Japan and Sriracha from Thailand. It may not be authentic, but dammit it tastes good.

steak dinner for two

Speaking of things that taste good: you don’t HAVE to make the crispy rice but you’d be kind of silly not to. The texture of the crisped grains along with the richer nutty flavor that develops are irresistible. Seriously. Consider making extra because someone is bound to ask for seconds. It’s as simple as taking pre-cooked rice and leaving it undisturbed in an oil coated skillet for about ten minutes. Pro tip – it’s also phenomenal for breakfast with a sunny side up fried egg and a scattering of fried shallots.

It can be difficult to cook a steak this thin to medium rare, and that’s why it’s imperative to ensure your grill is nice and hot. I mean hot. Like, 500f plus hot. This will allow you to execute a fierce sear and develop a crust, while still leaving the skirt pink in the middle.

Asian Marinated Grilled Skirt Steak

sririacha steak recipes

INGREDIENTS

  • 2 lb skirt steak
  • For the Marinade:
  • 1/2 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable or canola oil
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1/4 cup honey
  • 2 tablespoons sriracha
  • 2 tablespoons lime juice
  • For the crispy rice:
  • 2-3 cups cooked white rice
  • 2 tablespoons vegetable oil
  • For the garnish:
  • 2 teaspoon sesame seeds
  • 1/3 cup chopped scallions

INSTRUCTIONS

  1. Make the marinade by combining soy, rice vinegar, sesame oil, vegetable oil, garlic, honey, sriracha and lime juice. Whisk to incorporate and dissolve the honey.
  2. Place the skirt steaks in a large sealable bag or non-reactive bowl. Add the marinade, and cover or seal the bag. Place into the fridge to marinade 1-3 hours. If using a bag, flip occasionally to make sure the meat is marinated evenly.
  3. While the meat is marinating, prepare the rice. IN a large skillet, heat the vegetable oil over medium heat for 1-2 minutes. Add the cooked rice in and spread to form a single layer. Lower the heat slightly and cook for 10 minutes until the bottom layer has turned a deep golden color. Remove from heat. Break up crispy rice to serve.
  4. Heat a grill for high heat grilling. Remove the steak from the marinade, and place over the hottest part of the grill. Flip every 3-4 minutes until the internal temperature reaches 135f. It should take about 10-13 minutes.
  5. Remove to a board, cover loosely with foil and allow steak to rest 5-7 minutes. Cut slices against the grain, then place over crispy rice and garnish with sesame seeds and scallions. Serve immediately.
steak recipes for two
Original Recipe from: JESS PRYLES
https://jesspryles.com/recipe/asian-marinated-grilled-skirt-steak/