Grilled Skirt Steak Skewers

Ingredients

• 1/3 cup olive oil
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 Tbsp red wine vinegar
• 1-inch piece of ginger, sliced
• 1/2 teaspoon red chili pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 to 2 pounds skirt steak, trimmed of membranes and silver skin
• Olive oil for grill grates
• 25-30 bamboo or wooden skewers for grilling

Directions

• 1.

  If using bamboo or wooden skewers, place them in a dish, cover with water to soak.

• 2.

  Place all marinade ingredients in a small bowl, stir to combine. Set aside.

• 3.

  Lay the skirt steak horizontally out on a cutting board. Notice the grain of the steak that goes up and down.

• 4.

  Cut the steak into segments (along the grain of the meat), about 6 to 8-inches long.

• 5.

  Then, with each segment, turn the segment so the grain of the meat runs in a line from left to right, and cut thin strips (1/4 to 1/3-inch thick, 1 1/2-inch wide, 6 to 8-inches long), angling the knife, cutting across the grain.

• 6.

  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, up to 2 hours.

• 7.

  Preheat your grill, whether charcoal or gas, for high-direct heat. While the grill is preheating, thread the marinated skirt steak strips onto your pre-soaked skewers.

• 8.

  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).

• 9.

  You know your grill is hot enough when you can only stand to hold your hand 1 inch above the grill grates for one second.

• 10.

  Working in batches if necessary, lay the skirt steak skewers on the hot grill grates, perpendicular to the grates. Grill for 3 to 4 minutes per side, until cooked through.

• 11.

  Remove from grill and let sit for a few minutes before serving.