Marinated skirt steak, threaded onto skewers and grilled turns out tender and delicious, with beautifully caramelized bits!
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Breaking into the grill with grilled skirt steak
Ah, that time of year when you dust the grill, vacuum the cobwebs, shoo away all the hibernating critters (including a black widow, yikes!), clean the grills, turn on the gas, and find your starter won’t work.
So you use a match and for some reason this grill. Will. Just. Not. To get. Hot. Enough.
So start over with the weber and some charcoal and grill up a bunch of nice skirt steak skewers that have been marinating all along as you’ve been fumbling with the equipment.
And they’re so perfect and delicious, you don’t care about the broken appetizer that needs fixing or your close connection with a black widow. Like a Homer Simpson thought bubble is all you can think of Skirt steak so good .
Skirt Steak – Perfect for skewers
Why is the skirt steak so good and so perfect for grilling on a skewer? Let me show you:
That’s the fat, of course!
What is the difference between skirt steak and flank steak?
Skirt steak is much fattier than flank steak. The way the fat is marbled throughout the meat results in a cut that is far tastier and more forgiving when cooking.
In contrast to the flank steak, which because it is lean, requires less cooking or becomes too dry, the skirt steak can be cooked through without suffering.
You’ll still have to cut the steak across the grain when you cut your strips, but the fat will keep the skirt tender and flavorful.
Marinate skirt steak
To marinate the skirt steak for this recipe, first cut the steak into strips across the grain. Then marinate the steak strips in a marinade of soy sauce, garlic, ginger, honey, red wine vinegar and red pepper flakes 30 minutes to 2 hours before grilling.
How to cook skirt steak
When it’s time to grill, thread each skirt steak strip onto a previously soaked skewer. Place the skewers perpendicular to the cooking grates over high direct heat, the hottest part of the grill. Grill for 3 to 4 minutes per side until meat is tender.
Do you love skewered food? Check out these 5 other recipes
- Chicken and pineapple kabobs
- Grilled tuna kebabs
- Greek Lemon Chicken Skewers with Tzatziki Sauce
- Smokey Paprika Shrimp Skewers
- Grilled chicken satay with peanut sauce
Grilled skirt steak skewers
ingredients
For the marinade:
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1/3 Cup Extra virgin olive oil
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1/3 Cup soy sauce
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1/4 Cup honey
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2 cloves Garlic, chopped
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1 tablespoon red wine vinegar
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1 (1-inch) piece Ginger, cut
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1/2 teaspoon red chilli flakes
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1/2 teaspoon fresh ground black pepper
Other ingredients:
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1 1/2 to 2 lb skirt steaktrimmed with membranes and silverskin
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olive oilfor grill grates
method
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Soaking the skewers in water:
If using bamboo or wooden skewers, place them in a bowl and cover with water to soak.
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Prepare marinade:
Put all the ingredients for the marinade in a small bowl and stir. Put aside.
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Cut skirt steak into strips across the grain:
Lay the skirt steak horizontally on a cutting board. Notice the grain of the steak going up and down.
Cut the steak into segments (along the grain of the meat) about 6 to 8 inches long.
Then turn each segment so the grain of the meat runs in a left-to-right line and cut into thin strips (1/4 to 1/3 inch thick, 1 1/2 inch wide, 6 to 8 inches long) , angle the knife, cut across the grain.
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Marinate steak slices:
Place the steak slices in a non-reactive bowl or casserole dish. Toss to coat with the marinade. Refrigerate and marinate for at least 30 minutes or up to 2 hours.
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Preheat grill, thread skewers:
Preheat your grill, whether charcoal or gas, for high direct heat. While the grill is preheating, thread the marinated skirt steak strips onto your soaked skewers.
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Grilling over high direct heat:
When ready to grill, brush the grill grates with olive oil (helps to fold a paper towel, soak the towel in olive oil and hold the soaked paper towel with long handled tongs and spread oil on the grates).
You’ll know your grill is hot enough when you can place your hand 1 inch above the grill grate for just one second.
If necessary, place the skewers with the skirt steaks in portions on the hot grill grates, perpendicular to the grates. Grill 3 to 4 minutes per side until cooked through.
Remove from the grill and let rest for a few minutes before serving.
| nutritional information (per serving) | |
|---|---|
| 343 | calories |
| 23g | Fat |
| 5g | carbohydrates |
| 29g | protein |
