Grilled Skirt Steak Skewers

01Method

1. 1

   Soak bamboo or wooden skewers in a dish of water and set aside until needed.

2. 2

   Combine all marinade ingredients in a small bowl, stir well, and set aside.

3. 3

   Lay the skirt steak flat on a cutting board and identify the direction of the grain. Cut along the grain into 6–8-inch segments, then rotate each segment so the grain runs horizontally. Slice across the grain at an angle into thin strips roughly 1/4 to 1/3-inch thick, 1½ inches wide, and 6–8 inches long.

4. 4

   Place the steak strips in a non-reactive bowl or baking dish. Pour the marinade over and toss to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours.

5. 5

   Preheat the grill to high direct heat. While it heats, thread the marinated strips onto the soaked skewers.

6. 6

   Brush the hot grill grates with olive oil using a folded oil-soaked paper towel held with long tongs. Arrange the skewers perpendicular to the grates and grill for 3–4 minutes per side until cooked through. Transfer to a platter and rest for a few minutes before serving.