Grilled Skirt Steak Skewers

Ah, that time of year in which you dust off the grill, vacuum out the cobwebs, scare away any critters who have taken up residence over the winter (including one black widow, yikes!), clean the grates, turn on the gas, and realize your starter doesn’t work.

So you use a match, and for some reason that grill. Will. Just. Not. Get. Hot. Enough.

So you start over with the Weber and some charcoal, and grill a batch of beautiful skirt steak skewers that were marinating the whole time you were futzing with the equipment.

And they are so perfect and delicious that you don’t care about the broken starter that needs to get fixed or your close call with a black widow. Like a Homer Simpson thought bubble, all you can think about is steak so goooooood.

Why is skirt steak in particular so good, and so perfect for grilling threaded on skewers? Let me show you:

It’s the fat, of course!

Skirt steak is much fattier than, say, flank steak. The way that the fat is marbleized throughout the meat results in a cut that is much more flavorful, and more forgiving when you cook it.

Unlike flank steak, which because it’s so lean needs to be cooked rare or it gets too dry, skirt steak can be cooked all the way through without suffering.

You still need to cut the steak across the grain when you cut your strips, but the steak will be tender and flavorful because of the fat.

Grilled Skirt Steak Skewers Recipe

Ingredients

Marinade ingredients:

• 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

Other ingredients:

• 1 1/2 to 2 pounds skirt steak, trimmed of membranes and silver skin
• Olive oil for grill grates
• 25-30 bamboo or wooden skewers for grilling

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