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    You are at:Home»Dairy-Free Recipes»Grilled Skirt Steak with Saffron Rice is an Easy, Allergy-Friendly Meal

    Grilled Skirt Steak with Saffron Rice is an Easy, Allergy-Friendly Meal

    0
    By Alisa Fleming on September 1, 2022 Dairy-Free Recipes, Entrees

    Living dairy-free isn’t about dairy alternatives. Far from it. In fact, it’s mostly about all of the wonderful foods you can enjoy without a hint of dairy. North America might be notorious for putting cheese and cream in everything, but there really are many naturally dairy-free dishes for your dinner table. Like this grilled skirt steak with saffron rice. It’s a wonderful meal shared with us by Jaden Hair of Steamy Kitchen.

    Grilled Skirt Steak with Saffron Rice Recipes - naturally dairy-free, egg-free, gluten-free, nut-free, and soy-free!

    Grilled Skirt Steak with Saffron Rice is an Easy, Allergy-Friendly Meal

    Jaden gives us the inside scoop on skirt steak, how to cook it, and her favorite way to serve it.

    You’ll never see it advertised in the slick supermarket flyers or highlighted with a big sign. And when you do find it, it’s probably one of the strangest looking cuts of beef. But don’t let looks fool you, or you might pass up one of the best kept secrets in the meat department. The humble skirt steak.

    Skirt steak is a close cousin of flank steak. It’s long, flat, and extremely flavorful. It’s a favorite for fajitas and authentic tacos? In fact, the butcher at my local warehouse store tells me they sell a ton of skirt, but only Spanish customers purchase them. In the past, Skirt would be thrown in with the rest of the trimmings to make ground beef. Or butchers would keep the cut for themselves to savor at home. They knew the secret to taming this otherwise tough meat into tender, supple steak.

    My favorite way to cook skirt is to marinate and grill it on the barbecue. Direct, high heat produces a beautifully seared meat. Since the steak is thin (typically ¾-inch thick) it cooks up in just a few minutes, making a great no-fuss entrée. And for the perfect tender bite, I always cut it across the grain.

    I often serve skirt steak with saffron rice. Its honey-like, floral aroma complements the spices I typically use on skirt steak. And for vegetables, I like to make a simple salad with sliced cucumbers, cherry tomatoes, and vinaigrette.

    Grilled Skirt Steak with Saffron Rice Recipes - naturally dairy-free, egg-free, gluten-free, nut-free, and soy-free!

    Special Diet Notes: Grilled Skirt Steak with Saffron Rice

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and top food allergy-friendly.

    Grilled Skirt Steak with Saffron Rice
     
    Print
    Prep time
    5 mins
    Cook time
    28 mins
    Total time
    33 mins
     
    Please note that the Prep time is hands-on time only. This is a great prep ahead meal since the steak needs time to marinate. As Jaden mentions above, you can serve this meal with a light salad. Or add some grilled vegetables or vegetable skewers to the barbecue.
    Author: Jaden Hair
    Recipe type: Entree
    Cuisine: American
    Serves: 8 servings
    Ingredients
    Marinated Skirt Steak
    • 2 pounds skirt steak, cut into 3- to 4-inch pieces
    • ¼ cup red wine vinegar
    • 3 tablespoon olive oil
    • 3 garlic cloves, minced
    • 2 teaspoons salt
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon black pepper
    Saffron Rice
    • Pinch saffron threads
    • 2 tablespoons hot water
    • 2 cups basmati rice
    • 3 ½ cups broth (chicken or vegetable)
    • 1 teaspoon salt
    Instructions
    Marinated Skirt Steak
    1. In a small bowl, whisk together the vinegar, oil, garlic, salt, paprika, cumin, and pepper.
    2. Place the steaks in a dish, pour the marinade on, and toss to coat.
    3. Cover and refrigerate the steak for up to 12 hours (a minimum of 1 hour).
    4. When ready to cook, pre-heat your BBQ grill.
    5. Grill the steaks for 4 to 5 minutes on each side, depending on the thickness of the steaks and how you like your steak done. Generally 4 minutes on each side for medium-rare. Let the meat rest for 5 minutes on your cutting board.
    6. Lay one of the steaks in front of you, with the grain running left to right. Cut across all the fibers of the grain. Cut each steak into ¼-inch thin slices. Since how you cut is so crucial to the tenderness of the steak, I like to cut all of the meat first and serve on a platter.
    Saffron Rice
    1. Soak the saffron threads in the hot water for 10 minutes.
    2. Rinse and drain the rice.
    3. Put the rice, broth, saffron + soaking water, and salt in a 4-quart pot. Bring the mixture to a boil over high heat. Once it starts boiling, immediately cover and turn the heat down to low heat. Let the rice cook on low heat for 20 minutes.
    4. Remove the pan from the heat, and let it sit for 5 minutes, still covered.
    5. Use a fork to fluff up the rice before serving.
    Notes
    Planning: To balance the cooking times, cook the saffron rice on before you grill the meat. It can sit and fluff while you cook the steak. It gets even fluffier if allowed to sit for 10 or 15 minutes.

    Sodium Note: The nutrition facts are based on the full ingredient amounts, but the excess marinade is discarded. So the actual sodium in each cooked serving is quite a bit less.
    Nutrition Information
    Serving size: ⅛ recipe Calories: 469 Fat: 17.7g Saturated fat: 5.4g Carbohydrates: 38.3g Sugar: .4g Sodium: 1185mg Fiber: .8g Protein: 35.8g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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