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!

Step_1Step_2 Step_3b Step_4b

And here’s the result.. enjoy!

 

Beef “Lollipops” with Cantaloupe Salad

Serve with the suggested salad or just serve as beef bites with the reserved dressing as a dipping sauce. If you want more of an orange flavour in the dressing, try adding a teaspoon or so of orange juice concentrate (undiluted). OPTION: If you would rather just serve slivers of cooked steak with the salad, you can skip making the lollipops and cook steak whole, carving it across the grain to serve.

RatingDifficultyBeginner

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Yields6 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 ½ cup EACH vegetable oil, teriyaki sauce and minced onion
  Grated orange zest and juice of 1 large orange
 2 tsp EACH Asian chili sauce, sesame oil and minced clove garlic and gingerroot
 1 ½ lb (750 g) Beef Flank or Inside Skirt Marinating Steak
 4 cups mixed salad greens
 4 cups Salad ingredients: sliced cucumber, cantaloupe chunks, diced sweet red pepper, slivers onion, etc
  Citrus Salad Dressing (recipe follows)

1

Combine vegetable oil, teriyaki sauce, onion, orange zest and juice, chili sauce, garlic, gingerroot, 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.

2

Pierce steak all over with a fork; add to dish or bag. Cover or seal and refrigerate for 4 or up to 12 hours. Discard marinade; pat steak dry with paper towel and season lightly with salt and pepper on both sides.Slice steak 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. (NOTE: you can thread several 'lollies' onto each stick like you would kabob cubes.)

3

Place lollipops 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.

4

Meanwhile, make Citrus Salad Dressing (recipe follows). Toss with salad greens and other salad ingredients and serve with Lollipops as an appetizer or main course.

Ingredients

 ½ cup EACH vegetable oil, teriyaki sauce and minced onion
  Grated orange zest and juice of 1 large orange
 2 tsp EACH Asian chili sauce, sesame oil and minced clove garlic and gingerroot
 1 ½ lb (750 g) Beef Flank or Inside Skirt Marinating Steak
 4 cups mixed salad greens
 4 cups Salad ingredients: sliced cucumber, cantaloupe chunks, diced sweet red pepper, slivers onion, etc
  Citrus Salad Dressing (recipe follows)

Directions

1

Combine vegetable oil, teriyaki sauce, onion, orange zest and juice, chili sauce, garlic, gingerroot, 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.

2

Pierce steak all over with a fork; add to dish or bag. Cover or seal and refrigerate for 4 or up to 12 hours. Discard marinade; pat steak dry with paper towel and season lightly with salt and pepper on both sides.Slice steak 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. (NOTE: you can thread several 'lollies' onto each stick like you would kabob cubes.)

3

Place lollipops 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.

4

Meanwhile, make Citrus Salad Dressing (recipe follows). Toss with salad greens and other salad ingredients and serve with Lollipops as an appetizer or main course.

Beef “Lollipops” with Cantaloupe Salad