Wavy Skirt Skewers with Grilled Limes
- Level: Easy
- Yield: 12 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 237
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 17
- Cholesterol
- 55
- Sodium
- 261
- Total: 55 min (includes chilling time)
- Active: 25 min
Ingredients
2 skirt steaks (about 2 1/4 pounds)
1/2 cup finely diced shallots
20 fresh basil leaves, roughly chopped
16 fresh sage leaves, roughly chopped
6 tablespoons extra-virgin olive oil
1 teaspoon freshly cracked black pepper
1 teaspoon flaky sea salt
2 limes, halved
Kosher salt
Directions
Special equipment:
Sixteen 12-inch-long metal skewers- While keeping the fat intact, trim the skirt steaks to remove as much silver skin (silvery-white membrane) as possible with a sharp thin filleting knife that bends. Cut each steak in half so you have 4 pieces that are all about 10 inches long. Cut the steak 1/4 inch wide, against the grain, to yield about 24 strips. Transfer to a large bowl and add the shallots.
- In a mortar and pestle, pound the basil, sage, olive oil, pepper and flaky sea salt until smooth. The salt will act as sandpaper to help achieve a smooth texture. Transfer to the large bowl and combine well with the steak and shallots. Cover and refrigerate for 30 minutes or so.
- Heat an indoor or outdoor grill to medium-high heat.
- Meanwhile, thread one end of a steak strip onto the skewer, folding the strip accordion-style and threading the strip every inch or so until the entire length of the strip is skewered securely. Repeat with a second strip of steak on the same skewer. Repeat the process until you have 12 steak skewers.
- Take 2 of the remaining skewers and double thread 2 of the lime halves cut-side up, when placed on the work surface. Repeat with the remaining 2 skewers and 2 lime halves. (Double skewering will make sure that the limes grill evenly and don’t spin around on the grill.)
- Place the steak skewers on the grill and season gently with kosher salt. Grill, flipping frequently to prevent burning, until the steak reaches your desired doneness, then remove immediately. I like mine medium-rare, which takes about 4 minutes.
- Grill the limes, cut-side down, until charred a bit and really juicy, about 15 minutes.
- Squeeze the grilled limes over the steak skewers and serve them hot, straight off the grill, as a snack for your guests. Or serve them all together as part of a meal, tenting them with aluminum foil to keep everything warm for up to 20 minutes.