Skirt meat w/ Mustard. Great recipe for Skirt meat w/ Mustard. Muy rico y queda tierna la carne. Muito gostoso e fica macia a carne.
The wonderful flavor of seared beef and the tanginess of mustard come together in this zesty steak recipe. Score both sides of each steak by making diagonal slices. Skirt steak is a cut of beef steak from the plate. You can have Skirt meat w/ Mustard using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Skirt meat w/ Mustard
- It’s 1 kg of skirt meat.
- Prepare 3 tbsp of grain mustard.
- Prepare 2 tbsp of olive oil.
- You need 3 of garlic (press w/ knife).
- Prepare 1 tbsp of salt.
- You need 1 tbsp of ajinamoto.
- It’s 1 tbsp of honey.
- You need 1 1/2 tbsp of lemon juice.
- Prepare 2 of bay leaf.
- It’s 1 pinch of pepper.
It is long, flat, and prized for its flavor rather than tenderness. Skirt steak is a long belt of meat from the belly of the steer. It's a thin cut with a visible grain, sort of like a loosely woven version of flank steak. Olive oil, fresh herbs, lemon, capers, and red wine all work well.
Skirt meat w/ Mustard step by step
- Mixed all the ingredients in a bowl to marinate 40 minutes to make a tasty sauce.
- Make holes with a fork or a small knife in the meat (both sides).
- Put the meat in a baking recipient and the sauce all over the meat both sides to marinate 1 hour and 30 minutes. Flip the meat every 30 minutes to guarantee that the sauce is going to be everywhere in the meat..
- Preheat the oven 220 celsius and cover the baking recipient with aluminum and cook 1 hour..
- After 1 hour take out the aluminum paper. Flip the meat, use the sauce and cook 10 minutes..
- Serve at the plate and use the sauce to make it even more tasty!.
- As side dish potates, salad or what you want..
I've tried mustard rubs on skirt, but they tend to overpower. See more ideas about Skirt steak, Steak, Skirt steak recipes. Balsamic Marinated Skirt Steak With Skirt Steak, Olive Oil, Balsamic Vinegar, Low Sodium Soy Sauce, Worcestershire Sauce, Dijon Mustard, Chopped Parsley, Ground Black Pepper. I think, since Dijon mustard is a French invention, that it's only appropriate to use it in a French preparation. Tender, but firm, meat, dripping in rivulets of melting cream-sweet, soft butter, that contrasts but complements the meat in flavor and texture.