Best Grilled Skirt Steak Skewers Recipes

GRILLED SKIRT STEAK SKEWERS image

Yield 24 bites

Number Of Ingredients 32

2 tablespoons cumin seeds
3 jalapeño chiles, stemmed, cut in half, and seeded if desired
2 cloves garlic
1 teaspoon salt
1 tablespoon freshly ground black pepper
1/4 cup freshly squeezed lime juice
1 1/2 bunches cilantro
3/4 cup extra virgin olive oil
1 1/2 pounds skirt steak, trimmed of excess fat
Aji Amarillo Aioli (see recipe below), for dipping
Minted Chimichurri (see recipe below), for dipping
Aji Amarillo Aioli
Makes about 1 cup
1 cup mayonnaise
1 lime, juiced
1/2 teaspoon salt
2 to 3 tablespoons aji amarillo chile paste, to taste
1 tablespoon finely chopped Italian parsley
Combine ingredients in small bowl. Taste and adjust seasoning as necessary. Refrigerate until ready to use.
Minted Chimichurri
Makes about 1 cup
1/2 bunch mint, chopped
1/4 bunch Italian parsley, chopped
1/4 bunch chives, chopped
1/4 bunch cilantro, chopped
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lime, juiced
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
Salt, to taste
In a medium bowl, whisk together chimichurri ingredients. Let sit at least 30 minutes before serving, allowing flavors to combine.

Steps:

Grilled Skirt Steak Skewers Makes about 24 bites 2 tablespoons cumin seeds 3 jalapeño chiles, stemmed, cut in half, and seeded if desired 2 cloves garlic 1 teaspoon salt 1 tablespoon freshly ground black pepper 1/4 cup freshly squeezed lime juice 1 1/2 bunches cilantro 3/4 cup extra virgin olive oil 1 1/2 pounds skirt steak, trimmed of excess fat Aji Amarillo Aioli (see recipe below), for dipping Minted Chimichurri (see recipe below), for dipping Lightly toast cumin seeds in a dry medium skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add jalapeños, garlic, salt, pepper, and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth. Slice steak across the grain into diagonal strips, about 4- x 1/2-inch in size. (Tough, yet flavorful steaks like this should always be cut across the grain.) Arrange meat in a shallow pan, pour on marinade, and using hands, generously cover meat all over with marinade. Cover and refrigerate for 1 to 2 hours. Grilled Skirt Steak Skewers About 30 minutes before cooking, remove meat from refrigerator and thread on skewers. Heat grill or broiler to very hot. Grill skewers until desired doneness, about 3 to 4 minutes per side. Serve hot accompanied by Aji Amarillo Aioli and Minted Chimichurri for dipping.

Grilled Skirt Steak Skewers Recipe - (4/5) image

Provided by á-25087

Number Of Ingredients 11

Marinade:
1/3 cup olive oil
1/3 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 Tbsp red wine vinegar
1-inch piece of ginger, sliced
1/2 teaspoon red chili pepper flakes
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 pounds skirt steak, trimmed of membranes and silver skin
25-30 bamboo or wooden skewers for grilling

Steps:

1. If using bamboo or wooden skewers, Soak them in water for at least 30 minutes Marinade: 2. Place all marinade ingredients in a bowl, stir to combine. Set aside. 3. Cut skirt steak in strips across the grain, cut thin strips (1/4 to 1/3-inch thick, 1 1/2-inch wide, 6 to 8-inches long), angling the knife, cutting across the grain. 4. Place the steak slices in a Ziploc bag. Toss with the marinade to coat. Chill and marinate for 2 hours. 5. Preheat grill, for high-direct heat. 6. Thread the marinated skirt steak strips onto your pre-soaked skewers. 7. Brush the grill grates with olive oil. 8. Lay the skirt steak skewers across the grill grates. 9. Grill for 3 to 4 minutes per side, until cooked through. 10. Remove from grill and let sit for a few minutes before serving.