Include in Print View:

Skirt Steak Brochettes

Skirt Steak Brochettes recipe image
These Skirt Steak Brochettes offer a robust, savory experience perfect for summer grilling or quick weeknight dinners. The skirt steak is tenderized and infused with a zesty marinade of balsamic vinegar, minced shallots, olive oil, and fresh lemon, creating a delightful balance of tangy and rich flavors. The meat is threaded onto skewers for easy handling and even cooking, ensuring every bite is juicy and flavorful. Serve them hot off the grill with a simple fris&# 195;©e salad and light tomato vinaigrette for a complete Mediterranean-inspired meal. This dish brings restaurant-quality flavor to your backyard with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 187.7
Dietary: Gluten-free
Description
These Skirt Steak Brochettes offer a robust, savory experience perfect for summer grilling or quick weeknight dinners. The skirt steak is tenderized and infused with a zesty marinade of balsamic vinegar, minced shallots, olive oil, and fresh lemon, creating a delightful balance of tangy and rich flavors. The meat is threaded onto skewers for easy handling and even cooking, ensuring every bite is juicy and flavorful. Serve them hot off the grill with a simple fris&# 195;©e salad and light tomato vinaigrette for a complete Mediterranean-inspired meal. This dish brings restaurant-quality flavor to your backyard with minimal effort.
Ingredients
  • 2 tablespoon Balsamic vinegar
  • 2 tablespoon Minced shallots
  • 4 tablespoon Olive oil
  • 1/2 teaspoon Cracked black pepper
  • 1/2 pound Flank steak or Skirt steak
  • 1 Lemon (juice and zest)
  • 12 Wood skewers
  • Frisée or salad greens (for garnish)
  • Light tomato vinaigrette (for serving)
Directions
  1. 1
    Soak wood skewers in warm water for 30 minutes to prevent burning.
  2. 2
    In a shallow bowl, whisk together balsamic vinegar, minced shallots, olive oil, cracked black pepper, lemon juice, and lemon zest to create the marinade.
  3. 3
    Cut the steak with the grain into 1/2-inch thick strips or slices suitable for threading onto skewers.
  4. 4
    Thread the meat strips onto the soaked skewers.
  5. 5
    Place the skewered meat into the marinade, ensuring all pieces are coated. Set aside to marinate for 1 hour in the refrigerator.
  6. 6
    Preheat grill to medium-high heat.
  7. 7
    Grill the skewers for a few minutes per side, or until cooked to your desired doneness.
  8. 8
    Serve hot, garnished with frisée greens and a light tomato vinaigrette.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 187.7kcal
% Daily Value *
Total Fat 20.0g31%
Saturated Fat 2.8g14%
Cholesterol 0.0mg0%
Sodium 14.7mg1%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.2g1%
Sugars 1.4g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Soaking wooden skewers is essential to keep them from catching fire on the grill. If using metal skewers, this step is unnecessary, but be careful as they get very hot.

Cutting the steak "with the grain" is specified in the original instructions, but for skirt or flank steak, cutting "against the grain" after cooking usually results in a much more tender bite. You may wish to adjust this technique for better texture.

Marinating time can be extended up to 4 hours for deeper flavor, but avoid marinating too long as the acid in the vinegar and lemon can begin to break down the meat texture excessively.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

Keywords: skirt steak, brochettes, grilling, balsamic, beef skewers, mediterranean, marinade, summer dinner, lemon, shallots, olive oil, quick meal, bbq, tender beef, salad side
Read it online: https://www.chefs-mate.com/recipe/skirt-steak-brochettes/