Skirt Steak Skewers With Cilantro-Garlic Sauce

Place settingFrancois Dischinger
Serves 12 Hands-On Time: 25m Total Time: 1hr 40m

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.
By Kay Chun and Jane Kirby,  December 2003

Quick Tip

Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower temperature.
 

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