Beef

Skirt Steak Crostini

Crostini is an Italian appetizer that is typically small toasted or grilled slices of bread served with some form of toppings

The toppings you can use are only limited by your imagination

For our crostini we are going with goat cheese, grilled skirt steak, basil pesto and a reduced balsamic vinegar drizzle

Though these are typically appetizers we are going to serve them as our main meal with a side salad

You can’t deny this sounds real good!

Lets start with the skirt steak

We are using 2  steaks (roughly 2 pounds)

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Unlike flank steak the grain in a skirt steak runs from top to bottom

You will need to keep this in mind when it is time to slice the meat

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Skirt works well with a marinade so let’s work on that next

We will need 1/2 cup of Soy sauce, 1/4 cup of Worcestershire sauce, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, 1 tablespoon of Gravy Master, 2 garlic cloves, 2 teaspoons each of kosher salt and ground black pepper

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Add all of the ingredients into a bowl

Grate the garlic cloves and add them in as well

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Whisk everything to combine

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Place the skirt steaks in a large resealable baggie

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Pour in the marinade

Force all the air out of the bag and seal

Rub the meat and marinade all around to ensure coverage

Refrigerate for at least 2 hours or overnight (even better)

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After the steak has marinated allow it to come to room temperature before grilling

Since skirt steak can be quite long we cut them in half to make grilling easier

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While the steak is warming up, let’s work on the crostini part of this recipe

We are using a baguette

Yes, I know… French bread for an Italian appetizer

What can I tell you, there is nothing like a good baguette!

Slice the baguette on a bias and drizzle with a little olive oil

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Heat your grill to medium heat and lay down the bread

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Keep a close eye on them and flip

You want them lightly toasted but you should still be able to bite through them

Once toasted remove and set aside

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Heat your grill up to 425 F direct heat meaning all burners are on

We have three burners and used Medium Low Medium

Lay the skirt steak down and grill for 5-6 minutes on the first side

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Flip and cook for another 4-5 minutes for medium

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Remove to a pan and allow the meat to rest at least 10 minutes before slicing

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While the meat rests, let’s prepare some crostinis

We chose goat cheese because the tartness will be a great contrast to the rich steak and pesto

Leave the cheese on the counter until it softens slightly to allow for easier spreading

You can certainly substitute cream cheese, fresh mozzarella or even omit cheese all together (but why??)

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 Spread each slice with some softened goat cheese

Let’s discuss the grain of the meat again

For meat to be tender you have to cut against the grain and since skirt is a bit different then other cuts, this becomes important to get right

For demo purposes we are going to use one skirt steak

When I place the steak on the board the grain is running top to bottom

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To simplify this we cut the skirt steak in half so the grain runs left to right

Then we will cut against the grain

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Using a sharp knife slice the meat thinly against the grain on a slight bias

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Repeat with the rest

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Now for some assembly

Place 3-4 pieces of skirt on top of each crostini

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Drizzle with some Pesto

Click on our link to make your own homemade Basil Pesto

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Finish them off with a drizzle of reduced balsamic vinegar

Serve and watch them disappear!

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 Enjoy!!!

Simply Sundays! ~ Skirt Steak Crostini

  • Servings: 6-8 as a Main, 12-14 as an Appetizer
  • Difficulty: Medium
  • Print

Ingredients

2 skirt steaks

2 baguettes

1/2 cup of Soy sauce

1/4 cup of Worcestershire sauce

2 tablespoons of honey

1 tablespoon of Dijon mustard

1 tablespoon of Gravy Master

2 garlic cloves grated

2 teaspoons of kosher salt

2 teaspoons of ground black pepper

Basil Pesto

Reduced balsamic vinegar for drizzling (optional)

Directions

In a bowl whisk together 1/2 cup of Soy sauce, 1/4 cup of Worcestershire sauce, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, 1 tablespoon of Gravy Master, 2 garlic cloves (grated), 2 teaspoons each of kosher salt and ground black pepper

Place 2 skirt steaks into a large resealable bag.  Pour in the marinade.  Force all of the air out of the bag and seal.  Rub the meat and marinade all around to ensure coverage.  Refrigerate for at least 2 hours or overnight (even better)

After the steak has marinated, allow it to come to room temperature before grilling.  Since skirt steak can be quite long we cut them in half to make grilling easier

Slice two baguettes on a bias and drizzle with a little olive oil.  Heat your grill to medium heat and lay down the bread.  Keep a close eye on them and flip.  You want them lightly toasted but you should still be able to bite through them.  Once toasted remove and set aside

Heat your grill up to 425 F direct heat meaning all burners are on.  We have three burners and used Medium Low Medium.  Lay the skirt steak down and grill for 5-6 minutes on the first side.  Flip and cook for another 4-5 minutes for medium.  Remove to a pan and allow the meat to rest at least 10 minutes before slicing

After the meat rests, cut each length of skirt steak in half and lay on the cutting board so the grain of meat runs left to right.  Using a sharp knife thinly cut the steak against the grain

Take out  log of goat cheese and allow to soften slightly to make spreading it easier.  Spread some of the cheese on each slice of bread.  Top each slice of bread with 3-4 pieces of steak.  Drizzle with Basil Pesto.  Finish each one off with a drizzle of reduced balsamic vinegar (optional)

Architec Carving Board, Gripperwood

ZELITE INFINITY Chef Knife 8 inch

ZYLISS Quik Blend Whisk

Wilton 3 Piece Cookie Sheet Set

Mini Prep Glass Bowl

© Simply Sundays 2018
All rights reserved

1 comment on “Skirt Steak Crostini

  1. Pingback: Skirt Steak Crostini — Simply Sundays! | My Meals are on Wheels

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