The perfect summer dish, these steak skewers are melt-in-your-mouth delicious!
Equipment: 12” metal skewers
Trim the skirt steak to remove any silver skin, using a sharp thin filet knife that bends. Keep the fat but remove the silver skin as much as possible. Cut each piece of skirt steak in half so you have 4 pieces of skirt steak that are all roughly 10” long. Cut the skirt steak into 1/4” wide strips, ensuring you are cutting against the grain. Transfer meat to a clean medium sized bowl; add in chopped shallots. In a mortar and pestle, puree basil, sage, 2 tbsp of olive oil, pepper and sea salt. The salt will act as sandpaper to help puree everything till smooth. Add herb puree to the meat and shallots; tossing to combine well. Place covered; in the refrigerator, for 30 minutes.
The meat can be made on either an outdoor or indoor grill. Whichever grill is used, preheat on high until hot. Lightly oil grill. While the grill is heating, begin skewing the steak. Take a single strip of meat and puncture with skewer. Repeat every inch to create an accordian like fold. Push down the meat to make room for another strip of steak. Repeat the same process and set aide. There should be two strips of stirk steak per skewer. Continue skewering remaing meat.
With the remaining 4 skewers, take two skewers and double skewer the half cut limes so each cut side is facing the same direction. Repeat again for the last two skewers. Double skewering will make sure that the limes don’t spin while cooking.
Place the meat on a grill, season gently with kosher salt and turn frequently to prevent burning. Remove once reached desired doneness; I like mine medium rare. Cook the limes in the same manner, flat side closest to the fire and let it char and get really juicy. Serve these skirt steak skewers hot; straight off the grill, drizzled with the warm lime. These skewers make a great snack for your guests or part of a meal. Keep everything warm by placing in a warm oven with a piece of tented foil on top, for up to 20 minutes.