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

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

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

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Ingredients:

Serving

1 skirt steak (about 2 lb)
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 tsp ground cumin
1 clove garlic
1 pint sweet grape tomatoes
2 cloves garlic
1 serrano chile pepper, halved
2 tbsp extra-virgin olive oil
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cumin
1/4 cup chicken stock
1 tsp agave nectar
1 1/2 lb 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 oz 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 oz 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2012.08 Kcal (8424 kJ)
Calories from fat	1040.07 Kcal
		% Daily Value*
Total Fat	115.56g	178%
Cholesterol	299.77mg	100%
Sodium	3395mg	141%
Potassium	2899mg	62%
Total Carbs	156.93g	52%
Sugars	28.24g	113%
Dietary Fiber	22.14g	89%
Protein	93.46g	187%
Vitamin C	178.9mg	298%
Vitamin A	2.4mg	79%
Iron	53.5mg	297%
Calcium	551.3mg	55%

Amount Per 100 g
Calories	168.28 Kcal (705 kJ)
Calories from fat	86.99 Kcal
		% Daily Value*
Total Fat	9.67g	178%
Cholesterol	25.07mg	100%
Sodium	283.94mg	141%
Potassium	242.45mg	62%
Total Carbs	13.12g	52%
Sugars	2.36g	113%
Dietary Fiber	1.85g	89%
Protein	7.82g	187%
Vitamin C	15mg	298%
Vitamin A	0.2mg	79%
Iron	4.5mg	297%
Calcium	46.1mg	55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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