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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