Name: Savory Skirt Steak with Roasted Beets & Swiss Chard
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 bunch Swiss chard (12 ounces), ribs removed and discarded, leaves cut into large pieces; 3 medium beets (red or yellow, 1 1/2 pounds total), peeled and cut into 1/2-inch wedges; 3 tablespoons extra-virgin olive oil; 1 1/2 pounds skirt steak, cut into 4 equal pieces; 2 teaspoons red-wine vinegar; 1 teaspoon coarse salt; 1/2 teaspoon ground pepper

Skirt Steak Dish

What is the perfect way to marinate the Skirt Steak?

How do I know when the Skirt Steak is done?

Do I need to rest the steak after cooking?

What type of pan should I use to cook the Skirt Steak?

What is the correct way to cut the Skirt Steak?

How can I make my Skirt Steak more tender?

Should I dry the steak before marinating?

How do I prevent my steak from getting tough and chewy?

Enjoy a mouthwatering, budget-friendly skirt steak accompanied by the depth of earthy, roasted beets and nutritious Swiss chard. This dish is as visually stunning as it is delicious, making an excellent choice for dinner parties or family meals.

Gluten Free

Lactose Free

Low Carb

Mediterranean

Paleo

Whole 30

Fresh Vegetables

gram

chard

beet

Oils

milliliter

extra virgin olive oil

Red Meat

skirt steak

Vinegar

red wine vinegar

Seasonings

salt

pepper

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Manganese

Minerals

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Calories from Fat

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Beta-carotene

Thiamin (B1)

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Savory Skirt Steak Quesadillas

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Sizzling Skirt Steak with Tangy Chimichurri Sauce

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Skirt Steak with Chimichurri Sauce

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I like to pan-sear this all-in-one cut over really high heat in my cast-iron skillet to create a nice char on the outside of the meat . Instead of wasting time on a marinade, I prefer to reverse the process by slicing the meat thin and pouring all of the chimichurri sauce over the meat prior to serving. Trust me, it’s a real showstopper when it comes to entertaining. Even better, this chimichurri sauce is super versatile. It also goes well on pork, chicken, and firm cuts of fish, such as shark and swordfish.

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Grilled Skirt Steak with Chimichurri Sauce

The ultimate, tender Grilled Skirt Steak with simple marinade, cooked perfectly on the grill over high heat.

Grilled Skirt Steak Recipe

Savory Skirt Steak with Roasted Beets & Swiss Chard

Produce

Baking Goods

Meat & Seafood

Condiment & Toppings

https://s3.amazonaws.com/grocery-project/recipe_images/savory-skirt-steak-with-roasted-beets-swiss-chard-2702149-3.jpeg

Place the beets on a large sheet of foil; drizzle with 1 tablespoon of extra-virgin olive oil and season with salt and pepper. Fold the foil to create a packet, crimping the edges to create a tight seal. Place the packet on a rimmed baking sheet and roast until the beets are tender, about 25-30 minutes.

Meanwhile, heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Season the skirt steak pieces with salt and pepper and cook until medium-rare, approximately 3-6 minutes per side, depending on thickness. Remove the steak from the skillet and transfer to a plate to rest.

Wipe the skillet clean with a paper towel and then return it to the stove. Heat the remaining 1 tablespoon of extra-virgin olive oil over medium-high heat.

Add the Swiss chard to the skillet, stirring constantly until wilted, about 2 minutes. Add the roasted beets and red-wine vinegar to the skillet; season with salt and pepper and toss to combine.

Thinly slice the rested steak against the grain and serve with the roasted beets and Swiss chard.

Savory Skirt Steak with Roasted Beets & Swiss Chard

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