Grilled Skirt Steak and Onion With Yellow Rice and Black Beans

Grilled Skirt Steak and Onion With Yellow Rice and Black Beans

Nothing beats the taste of a grilled skirt steak. In this recipe we combine a Brazilian churrasco influence along with a Mexican jalapeño steak influence to create an unforgettable skirt steak. And to complete the meal, we are cooking up a delicious grilled onion along with yellow rice and black beans.

Ingredients

  • 1.25 pounds or more of skirt steak
  • 1 white onion
  • 1 can seasoned black beans or black bean soup
  • 1 small package of yellow rice
  • 1 teaspoon everglades seasoning
  • 1 teaspoon ground jalapeño
  • 1 teaspoon BBQ salt
  • 1 teaspoon lawry’s seasoned salt
  • 1/8 teaspoon olive oil
  • 2 tablespoons butter


First, season the skirt steak with the coarse BBQ salt by spreading it around the steak and lightly patting it down into the meat. Do not push too hard, you want some of the salt to fall off during the cooking process. Next, generously season the steak with the ground jalapeño. We say generously, but you may want to dial it back if heat is not your thing. Finally season the steak with everglades seasoning. Next, peel a white onion and slice into 4 thick slices. Break up the rings of the onion and place this on a sheet of foil large enough to wrap and contain the onions. Next season the onion slices with Lawry’s seasoned salt. Next cut 2 tablespoons of butter into small pieces and add to the onions. Wrap the onions up in the foil by creating a ball of onion in foil. If needed, add a 2nd piece of foil to wrap the onions. Preheat your grill on low heat and after 5 minutes, place the onions on the grill. Allow the onions to cook for 10 minutes before adding the steak. Next, empty the can of black beans into a small pot and heat on the stove top on medium low for about 5 minutes. After 5 minutes, reduce the heat to low. Next, start the yellow rice on the stovetop following the directions on the package. Usually this would be to bring 2 cups of water and 1 teaspoon olive oil to a boil, then add the contents of rice packet. Stir the rice, and after 1 minute, reduce the heat on the rice to low. Once the rice and beans are cooking, it’s time to get back to the steak. Allow the onions to cook for 10 minutes, then add the steak to the grill. Place it on the direct heat on low. Allow to cook 5 to 7 minutes, then flip the steak once. While waiting on the steak, check up on your rice and beans stirring them up. Allow the steak to cook another 5 -7 minutes and then steaks will be done! Remove the steaks and onions from the grill. Use caution when opening the onion foil packet, it will be hot and it can burn you! When the rice is finished cooking (usually 25 minutes) spoon out half of the rice onto a place and cover with half of the black beans. Add the steak and onions to the plate. Eat and enjoy!!





Grilled Steak Fajitas

Grilled Steak Fajitas

Grilled skirt steak fajitas is one of the best all time comfort foods. This is a quick recipe that you will love or your money back. LOL.

Ingredients:

  • 1 Pack of skirt steak, 1 or 2 strips
  • 1 Green bell pepper
  • 1 Yellow onion
  • 1 Can refried beans
  • 1 Pack mushrooms
  • 1 Tomato
  • 1 Bunch cilantro
  • 2 Jalapeno peppers
  • 1 Package of flour tortilla shells
  • Everglades seasoning
  • Cumin
  • Chili powder
  • Jalapeno powder
  • BBQ salt
  • Olive oil


First, peel and cut the yellow onion into thin slices.  Add slices to a bowl Next cut the bell pepper into thin slices and add to the bowl.  Add 1/4 cup of olive oil to the bowl. Mix in about 1/4 teaspoon of cumin, chili powder, and everglades seasoning. Add some cilantro to the bowl, then stir the contents of the bowl. Next season the skirt steak with jalapeño powder, everglades seasoning, and BBQ salt. Next, wash the mushrooms and add to a cast iron pan. Open the can of refried beans and add to the pan.  Season the mushrooms with soy sauce and everglades seasoning.  Next add the vegetables to a grill pan and place on the pre-heated grill.  Add the cast iron pan with beans and mushrooms. Let this cook for 5 – 10 minutes.  After this time, stir the veggies and beans and mushrooms.  Let cook another 5 – 10 minutes.  Add the jalapeño peppers to the top rack and stir the veggies and mushrooms again.  After 10 minutes, add the steak, and again stir the veggies and beans and mushrooms.  After 5 – 7 minutes, flip the steak, and again stir everything.  Add the tortilla shells wrapped in foil to the top rack. Give the steak another 5 – 7 minutes, then remove everything from the grill.  Chop up the tomato, and some fresh cilantro.  Cut the steak into small thin slices. Build a fajita with a shell, add beans, veggies, mushrooms, steak, tomato and cilantro.





Jalapeno Garlic London Broil

Jalapeno Garlic London Broil

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In the mood for something different?  Try our jalapeño garlic London Broil recipe and satisfy your steak cravings!

Ingredients:

  • 1 London Broil (2 pounds)
  • 2 jalapeno peppers
  • 1 clove garlic
  • 1/4 cup cilantro
  • 1/2 lemon
  • 2 tablespoons BBQ salt
  • 1/4 cup olive oil


First, cut open the jalapeño peppers by slicing them in half lengthwise.  Remove the seeds and slice the peppers into 1/8 inch pieces.  Next, peel one clove of garlic and slice the clove, do not mince.  Cut 1/2 inch length and depth slices into the London Broil and stuff the pepper into slices. Alternate by stuffing garlic into the slices.  Do this for both sides of the meat until you use all or most of the pepper and garlic.  Place the London Broil into a 1 gallon ziploc bag. Add the juice from 1/2 of a fresh lemon.  Add 1 tablespoon of salt on one side of the steak, and the other tablespoon to the other side.  Hand pick the leaves from the cilantro and add to both sides of the steak. Add 1/4 cup olive oil and seal the ziploc bag. Manipulate the contents of the bag for at least 1 minute to push evenly the salt and other contents across the surface of the meat.  Place the meat in the refridgerator for 6 hours.  After allowing the meat to marinate, place the London Broil on the countertop for about 10 minutes to warm up.  At the same time, preheat your grill to a medium low setting.  When ready, cook the London Broil as you would cook any steak.  Give this about 7 minutes per side, flipping at least once for a nice grill on both sides.  Cook to your preferred doneness of steak.





Jack Daniels Steak Kabobs

Jack Daniels Steak Kabobs

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Celebrate Jack Daniels 150th birthday with this killer steak kabob recipe!

Ingredients:

  • 2 boneless NY Strip steaks
  • 1 package of portabella mushrooms
  • 1/2 yellow onion
  • 1  package cherry tomatoes
  • 2 shots Jack Daniels
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 2 teaspoons Everglades seasoning
  • 1 teaspoon herbs de Provence


First cut the steaks in half lengthwise. Next cut each strip into 1 inch chunks (bite size). Place the steak chunks into a Ziploc bag. Following this pour one shot of Jack Daniels into a standard sized shot glass.  Drink the shot, then pour another shot of Jack Daniels, and add this to the steak in the Ziploc bag.  Add 1/4 cup of Worcestershire sauce, and 1 teaspoon of Everglades seasoning to the bag and seal it tightly.  Push around the steak in the bag so that all peices are coated with seasoning and liquid. Place the bag of steak in the refrigerator and allow it to marinate overnight or at least for 8 hours. Do not marinate more than 24 hours.  Next open the package of mushrooms and wash them down removing all dirt.  Trim the stems and cut each mushroom in half.  Place the mushrooms in a Ziploc bag and add 1/4 cup soy sauce and 1/2 teaspoon of Everglades seasoning. Push around the mushrooms ensuring that all are coated with liquid and seasoning.  Place the mushrooms in the refrigerator to marinate overnight along with the steak. After at least 8 hours of marination it is time to put the kabobs together.  Peel the skin off a 1/2 of a yellow onion.  Cut this onion into 4 even chunks.  Following this, break up the onion and place aside or in a bowl. Start with a kabob skewer and place a piece of marinated steak on the stick. Follow this with a mushroom, a onion and finally a tomato. Repeat this until all steak and veggies are used up and on a skewer. Next mix up 1/2 cup olive oil, 1/2 teaspoon of Everglades seasoning and 1 teaspoon of herbs de Provence. Stir this mixture together and brush it on the onions and tomatoes using a grill brush.


Preheat your grill at a medium low setting (300 – 400 degrees).  Place the kabobs on the grill and let them cook for roughly 5 to 7 minutes per side.  These should be flipped at least 3 times, and this should give a medium to medium well range on the steak.  Be careful when flipping the kabobs, try to gently rock the kabob back and forth to loosen the contents off the grill. Be sure not to rip or tear off any parts of the kabob.