Ingredients
⅓cupextra virgin olive oil
⅓cupsoy sauce
¼cuphoney
2garlic cloves,minced
1tbspred wine vinegar
1ginger,(1-inch piece), sliced
½tspred chili pepper flakes
½tspfreshly ground black pepper
2lbsskirt steak,trimmed of membranes and silver skin
olive oil,for grill grates
⅓cupextra virgin olive oil
⅓cupsoy sauce
¼cuphoney
2clovesgarlic,minced
1tbspred wine vinegar
1inchpiece of ginger,sliced
½tspred chili pepper flakes
½tspfreshly ground black pepper
2lbsskirt steak,trimmed of membranes and silver skin
olive oil,for grill grates
Preparation
If using bamboo or wooden skewers, place them in a dish and cover them with water to soak.
Place the olive oil, soy sauce, honey, garlic, red wine vinegar, ginger, red pepper flakes, and black pepper in a small bowl and stir to combine. Set aside.
Lay the skirt steak horizontally out on a cutting board. Notice the grain of the steak that goes up and down. Cut the steak into segments, along the grain of the meat, about 6 to 8 inches long.
Then, with each segment, turn the segment so the grain of the meat runs in a line from left to right. Cut thin strips of ¼ to ⅓-inch thick, 1½-inch wide, 6 to 8-inches long, angling the knife, and cutting across the grain.
Place the steak slices in a non-reactive bowl or casserole dish. Toss with the marinade to coat.
Chill and marinate for at least 30 minutes or up to 2 hours.
Preheat the grill. While the grill is preheating, thread the marinated skirt steak strips onto the pre-soaked skewers.
Brush the grill grates with olive oil by folding a paper towel, soak the towel in olive oil, and use long-handled tongs to hold the soaked paper towel and spread oil on the grates.
The grill is hot enough when a hand can only be held up 1 inch above the grill for 1 second.
Working in batches if necessary, lay the skirt steak skewers perpendicular to the hot grill grates. Grill for 3 to 4 minutes per side until cooked through.
Remove from grill and let sit for a few minutes before serving.
Serve and enjoy!
If using bamboo or wooden skewers, place them in a dish and cover them with water to soak.
Place all marinade ingredients in a small bowl and stir to combine. Set aside.
Lay the skirt steak horizontally out on a cutting board. Notice the grain of the steak that goes up and down. Cut the steak into segments (along the grain of the meat) about 6 to 8 inches long.
Then, with each segment, turn the segment so the grain of the meat runs in a line from left to right. Cut thin strips (¼ to ⅓-inch thick, 1½-inch wide, 6 to 8-inches long), angling the knife, and cutting across the grain.
Place the steak slices in a non-reactive bowl or casserole dish. Toss with the marinade to coat. Chill and marinate for at least 30 minutes or up to 2 hours.
Preheat the grill, whether charcoal or gas, for high-direct heat. While the grill is preheating, thread the marinated skirt steak strips onto the pre-soaked skewers.
When ready to grill, brush the grill grates with olive oil (helps to fold a paper towel, soak the towel in olive oil, and use long-handled tongs to hold the soaked paper towel and spread oil on the grates).
The grill is hot enough when a hand can only be held up 1 inch above the grill for 1 second.
Working in batches if necessary, lay the skirt steak skewers perpendicular to the hot grill grates. Grill for 3 to 4 minutes per side until cooked through.
Remove from grill and let sit for a few minutes before serving.
