Skirt Steak…..braised

Great for the Meat & Potato Guy!

 There are so many variations of this recipe; so I will start with the basic. For instance, the finish here is onion and basil, served with salad, mashed potatoes and  steamed broccoli. The steak is cooked in it’s own juices;  lightly coated with the quick mix flour, makes it’s own gravy. 

Serves   2 – 4

Needed

2 1/2  lbs of skirt steak

1 large white onion

garlic

basil

Wondra  quick mix flour  (for coating)

1  tbsp browning seasoning

2  cups stock or water

salt & pepper to taste  (Seasoned salt optional)

Pre-heat oven to 425*

Prepare steak cutting off excess trim and cut steak into sections; lightly coat  both sides with flour. Place in preheated oven for approximately 20 minutes. While browning place onion and remaining ingredients in a mixing bowl, cut onion and garlic cloves;  add seasoning and broth. Turn steak and continue cooking on high temp until brown; or additional 10 minutes.

Brown steak on both sides
Adding onion and broth

This is my basic recipe; there are many variations I use. For example, sometimes I add tomato paste with broth and cut potatoes with green beans. On another day rice with peas. The basic is easy; served with mashed potatoes smothered in the natural gravy from pan and today broccoli as a side. Be creative.

 
After browning remove pan and lower oven temperature to 300*. You may notice the steak has shrunk a considerable amount. Not to worry, during the remaining cooking process as the meat absorbs the stock; it will swell back to its original form. Add stock with remaining ingredients; onion basil and seasoning from mixing bowl over the top of the steak. A little dash of wine works well if you desire.
 Cover and continue cooking for an additional hour. If I’m home for the day;  I set the oven temperature lower; perhaps 250* and let it cook a few hours, 2 – 3 .
Another favorite idea is topping the steak with mozzarella cheese and mushrooms; 10 minutes before serving. My family and friends enjoy this dish; hope you will as well!

About tastemedrinkme.com

people person who enjoys sharing lifestories and experiences..... most conversations with friends and family normally starts with "how do you..." I enjoy art;dabble in water color, reading; for relaxation.. cooking; definitely 'chef potential'.. music; abba - zztop ..professinal pastime; hair design...... work at home; which simplifies the art of ' domestic engineering made simple',no cutting corners...just basic how to's.... sharing......

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Skirt Steak…..braised

Great for the Meat & Potato Guy!

 There are so many variations of this recipe; so I will start with the basic. For instance, the finish here is onion and basil, served with salad, mashed potatoes and  steamed broccoli. The steak is cooked in it’s own juices;  lightly coated with the quick mix flour, makes it’s own gravy. 

Serves   2 – 4

Needed

2 1/2  lbs of skirt steak

1 large white onion

garlic

basil

Wondra  quick mix flour  (for coating)

1  tbsp browning seasoning

2  cups stock or water

salt & pepper to taste  (Seasoned salt optional)

Pre-heat oven to 425*

Prepare steak cutting off excess trim and cut steak into sections; lightly coat  both sides with flour. Place in preheated oven for approximately 20 minutes. While browning place onion and remaining ingredients in a mixing bowl, cut onion and garlic cloves;  add seasoning and broth. Turn steak and continue cooking on high temp until brown; or additional 10 minutes.

Brown steak on both sides
Adding onion and broth

This is my basic recipe; there are many variations I use. For example, sometimes I add tomato paste with broth and cut potatoes with green beans. On another day rice with peas. The basic is easy; served with mashed potatoes smothered in the natural gravy from pan and today broccoli as a side. Be creative.

 
After browning remove pan and lower oven temperature to 300*. You may notice the steak has shrunk a considerable amount. Not to worry, during the remaining cooking process as the meat absorbs the stock; it will swell back to its original form. Add stock with remaining ingredients; onion basil and seasoning from mixing bowl over the top of the steak. A little dash of wine works well if you desire.
 Cover and continue cooking for an additional hour. If I’m home for the day;  I set the oven temperature lower; perhaps 250* and let it cook a few hours, 2 – 3 .
Another favorite idea is topping the steak with mozzarella cheese and mushrooms; 10 minutes before serving. My family and friends enjoy this dish; hope you will as well!

About tastemedrinkme.com

people person who enjoys sharing lifestories and experiences..... most conversations with friends and family normally starts with "how do you..." I enjoy art;dabble in water color, reading; for relaxation.. cooking; definitely 'chef potential'.. music; abba - zztop ..professinal pastime; hair design...... work at home; which simplifies the art of ' domestic engineering made simple',no cutting corners...just basic how to's.... sharing......

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