Tuscan Skirt Steak Skewers
Tuscan Skirt Steak Skewers
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Category
Beef
Skirt steak is the quintessential cut of beef used to make fajitas and stir fry in most cultures. It is a long, flat piece of meat that is full of flavor, albeit a tougher piece of meat. Due to their larger muscles fibers and deeper textures, skirt steak takes marinades very well for imparting flavor, as well as tenderizing the meat before grilling. This recipe for Tuscan Skirt Steak Skewers imparts some flavors of the Old Country into this hearty piece of meat that can be eaten by itself, or cooked and used to top salads, to make fajitas, sandwiches and more.
Damon Holter
Ingredients
- 1 ½ cups Olive Oil
- ½ cup Balsamic Vinegar
- 2 Cloves Garlic, finely minced
- 2 Tbsp Fresh Basil, finely chopped
- 2 Tbsp Fresh Oregano, finely chopped
- 2 Tbsp Croix Valley Italian Barbecue Booster
Directions
To begin, get your hands on a skirt steak and be sure to remove any membrane (or “silverskin”) on the exterior. As the meat is tougher to begin with, the membrane must be removed with a sharp fillet knife to ensure that the marinade penetrates the meat properly and offers the proper chew once cooked.
Combine all ingredients for the marinade into bowl and combine well.
Cut Skirt steaks into 1 ½ to 2” wide strips, cutting against the grain of the meat. Thread meat onto bamboo skewers, place in a baking dish and cover with marinade. Cover dish with plastic wrap and refrigerate for a minimum of 3 hours, rotating at least once to distribute the marinade evenly on the meat.
When ready to grill the skewers, remove from refrigerator and allow to warm to room temperature. Prepare grill to medium-high heat of approximately 350-400°.
Grill steaks skewers to desired doneness (approximately 3 minutes per side for medium-rare) and enjoy!
