Grilled Skirt Steak with Sweet Roasted Tomato Sauce and Roasted Shrimp, Black Bean and Orzo Salad

Total Time:
2 hr 5 min
Prep:
30 min
Inactive:
1 hr
Cook:
35 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Steak:
  • 1 skirt steak (about 2 pounds)
  • Salt and ground black pepper
  • 1 cup fresh orange juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon ground cumin
  • 1 clove garlic
  • Tomato Sauce:
  • 1 pint sweet grape tomatoes
  • 2 cloves garlic
  • 1 serrano chile pepper, halved
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 cup chicken stock
  • 1 teaspoon agave nectar
  • Salad:
  • 1 1/2 pounds shrimp, 31/40 size, peeled and deveined
  • 1/4 cup extra-virgin olive oil
  • Salt and ground black pepper
  • 2 cups canned black beans, drained and rinsed
  • 2 cups chopped cucumber
  • 2 cups chopped red onion
  • 2 cups chopped red bell pepper
  • 8 ounces crumbled feta
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh cilantro
  • 1 cup fresh squeezed lime juice
  • 1/2 cup chopped poblano chile pepper
  • 1 serrano chile pepper, minced with seeds
  • 2 cloves garlic, minced
  • 8 ounces orzo, cooked to al dente
Directions
  • For the steak: Sprinkle the skirt steak with salt and pepper.

  • In a blender, add the orange juice, oil, cilantro, parsley, cumin and garlic and puree until smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Seal the bag and shake gently to coat the steak. Marinate the steak in the fridge for 1 hour. Bring the steak to room temp before grilling.

  • For the tomato sauce: Preheat the oven to 400 degrees F. On a baking sheet, toss the tomatoes, garlic and serrano with 1 tablespoon olive oil, salt, pepper and cumin. Roast in the oven for 10 minutes. Transfer to a blender and blend with the chicken stock.

  • Heat the remaining 1 tablespoon olive oil in a saucepan over low heat and add the sauce from the blender. Add the agave and simmer for 5 minutes. Remove from the heat and set aside.

  • For the salad: Spread the shrimp out on a baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast the shrimp in the oven until cooked through, 10 to 12 minutes. Set aside and let cool.

  • Combine the beans, cucumber, onions, bell pepper, feta, parsley, cilantro, lime juice, poblano, serrano and garlic in a large bowl and toss to combine. Add the shrimp, orzo and the remaining 2 tablespoons olive oil. Stir together, taste and season with salt and pepper.

  • To finish: Preheat a grill or grill pan to medium-high heat and grill the steak 4 to 5 minutes on each side for medium/medium-rare. Let rest, and then slice the steak and serve on top of the salad topped with tomato sauce.

  • Cook's Note: If making this dish for children, you can limit the heat by substituting diced carrots for serrano chile peppers in the tomato sauce and the salad.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


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