Skirt Steak Skewers With Cilantro-Garlic Sauce

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  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 380 calories
    • 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


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


  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.