Skirt Steak Skewers With Cilantro-Garlic Sauce

Serves 12
preparation
25
minutes
cooking
100
minutes

Ingredients

7
garlic cloves, peeled
1
cup
fresh parsley leaves
1
cup
fresh cilantro leaves
1
tablespoon
kosher salt
2
tablespoons
lemon juice
1
cup
extra-virgin olive oil, plus 3 tablespoons
3
pounds
skirt steak
freshly ground black pepper

Directions

  1. In a food processor, pulse the garlic until minced. Set aside 1 teaspoon. To the garlic remaining in the processor, add the parsley, cilantro, 1 teaspoon of the salt, and a few grinds of pepper. Pulse until chopped. With the motor running, add the lemon juice, then 1 cup of the oil, in a steady stream. Pour into a bowl, cover, and refrigerate. 
  2. Cut the steak into 1-inch strips. Place in a plastic bag with the remaining 3 tablespoons of oil, the remaining salt, the reserved minced garlic, and a generous grind of pepper. Seal and refrigerate 1 hour.
  3. Soak bamboo skewers in water for 30 minutes. Heat broiler. Thread the meat on the skewers. Broil for 2 to 3 minutes per side. Serve at room temperature with the sauce.
Kay Chun and Jane Kirby
November 2003

Nutritional Information

  • Per Serving
  • Calories 380
  • Fat 31 g
  • Sat Fat 6.5 g
  • Cholesterol 74 mg
  • Sodium 560 mg
  • Protein 24 g
  • Carbohydrate 1 g
  • Sugar 0 g
  • Fiber 0 g
  • Iron 3 mg
  • Calcium 20 mg
What does this mean? See Nutrition 101.