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Spanish-Style Marinated Skirt Steak with Rice & Beans

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  • Author: Caitlin
  • Total Time: 4 hours 50 minutes
  • Yield: 4 servings 1x

Description

A flavorful Spanish-inspired dinner featuring marinated skirt steak seared in a hot skillet and served with garlic tomato rice and seasoned white beans.

Ingredients

Scale

Steak

  • 2 1/2 pounds skirt steak
  • 1/4 cup garlic olive oil (or regular high-quality extra virgin olive oil)
  • 3 tablespoons champagne vinegar
  • 3 garlic cloves, minced (omit if using garlic oil)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon chopped parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Spanish Rice

  • 1 1/2 cups basmati rice, uncooked
  • 2 tablespoons garlic oil (or regular high-quality extra virgin olive oil)
  • 1 garlic clove (omit if using garlic oil)
  • 2 tablespoons tomato paste
  • 2 3/4 cups chicken stock
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt

Seasoned Beans

  • 2 cans cannellini or small white beans, drained
  • 2 tablespoons chipotle olive oil (or regular high-quality extra virgin olive oil)
  • 1 garlic clove
  • 1/2 teaspoon cumin
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon sea salt

Instructions

Marinated Skirt Steak

  1. Prepare the Marinade.  In a bowl, combine garlic olive oil, champagne vinegar, minced garlic, smoked paprika, cumin, parsley, salt, and black pepper. Place the skirt steak in a shallow dish or zip-top bag and coat evenly with the marinade.
  2. Marinate the Steak. Allow the steak to marinate 4 – 6 hours in the refrigerator. This resting time allows the spices and garlic to penetrate the meat while the vinegar helps tenderize the steak.
  3. Bring Steak to Room Temperature. Remove the steak from the refrigerator about 30 minutes before cooking. Starting with room temperature meat helps ensure even cooking.
  4. Sear the Steak. Heat a cast iron skillet over very high heat. Sear the steak 3 – 4 minutes per side, depending on thickness. You are looking for a deep brown crust while keeping the interior medium-rare.
  5. Rest and Slice. Transfer the steak to a cutting board and allow it to rest for 10 minutes. Slice thinly against the grain for the most tender texture.

Spanish Rice

  1. Heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant.
  2. Stir in the rice and tomato paste, allowing the rice to toast slightly while coating it in the tomato mixture.
  3. Add chicken stock and smoked paprika. Bring to a simmer, cover, and cook 15 minutes.
  4. Remove from heat and let the rice rest for 10 minutes before fluffing.

Seasoned Beans

  1. Warm olive oil in a skillet over medium heat.
  2. Add garlic and cook until fragrant.
  3. Stir in the drained beans, cumin, and salt. Allow them to warm gently for several minutes.
  4. Finish with champagne vinegar and fresh parsley before serving.

Equipment

Notes

  • Skirt steak should be cooked quickly over high heat for best texture.
  • Always slice against the grain for tenderness.
  • A cast iron skillet creates the best sear.
  • Prep Time: 20 minutes
  • Marinate Time: 4 hours
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Spanish

Find it online: https://fittoentertain.com/spanish-style-marinated-skirt-steak-with-rice-beans/