Beef Skirt Steak Lollipops: the newest skirt (steak) for summer grilling
Want to wow your guests at the cottage grill this summer holiday weekend – you’ve got to try out these new little beef bites: Skirt Steak Lollipops – made with the beefy cut Inside Skirt Steak — you can also make the recipe with Flank if you can’t get your hands on the Skirt.
Here’s the low down on Skirt Steak and the Step-by-Step pictures and full recipe. Be sure to share back your comments with us!
What’s A Skirt Steak?
Cut from the underbelly (the plate area), this is a long thin flat cut — shaped a bit like a sash or a skirt. It has long graining and is very flavourful. Great used in Latin flavoured dishes or in Asian cuisine.
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What does Beef Skirt Steak have to do with lollipops??
Call us crazy, but we worked on this idea as a Meal Maker feature in Eat in Eat Out magazine, based on some work from Canada Beef staffer Martin Lemoyne, from la belle province — you take a Skirt Steak (or a Flank), marinate it and then carve it into strips across the grain. Shape into pinwheels and secure onto soaked wooden skewers to secure into a lollipop shape. Grill and serve as yummy beef bites along with the salad or just serve with your favourite dipping sauce you like.
It’s simple and kind of a fun ‘crafty’ project with beef – just get right in there and play with your food! Once you’ve tried on this skirt, you’ll make it your summer favourite. Be sure to let us know how it goes!
And here’s the result.. enjoy!
- ½ cup (125 mL) EACH vegetable oil, teriyaki sauce and minced onion
- Juice and zest of one orange
- 2 tsp (10 mL) EACH hot Asian sauce, chopped garlic, finely chopped ginger and sesame oil
- 1 ½ lb (0.68 kg) Beef Inside Skirt Steak
- 16 cups (4 L) mixed salad greens
- 4 cups (1000 mL) Salad ingredients: chopped cucumber, cantaloupe chunks, sweet pepper chunks
- [b]Citrus Salad Dressing:[/b]
- ⅓ cup (75 mL) olive oil
- ⅓ cup (75 mL) apple cider or white vinegar
- [b]Combine[/b] vegetable oil, teriyaki sauce, onion, orange zest and juice, chili sauce, garlic, ginger root, and sesame oil in large dish or sealable freezer bag. Remove 1 cup of the marinade and set aside to use in Citrus Salad Dressing.
- [b]Pierce steak [/b]all over with a fork; add to dish or bag. Cover or seal and refrigerate for 12 to 24 hours. Discard marinade; pat steak dry with paper towel and season lightly on both sides.
- [b]Slice steak [/b]across the grain into 1-inch long strips. Roll up each strip into a pinwheel shape and thread onto metal or soaked wooden skewers to make lollipops.
- [b]Place lollipops [/b]on well oiled grill that is preheated to 400°F and cook for 3 to 5 minutes per side. Cover loosely with foil and let rest 5 minutes.
- [b]Meanwhile, combine [/b]reserved 1 cup marinade with apple cider vinegar and olive oil. Toss with salad greens and other salad ingredients and serve with Lollipops as an appetizer or main.
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