Steak Skewers
November 4, 2014

Here’s a great recipe for a quick tailgate or football food. All that’s required on gameday is a hot grill the rest of the preparation happens the night before leaving you plenty of time to enjoy the game.

Here’s what you need:

1-2lbs of skirt steak (flank steak or flat iron also make good substitutes)
18-20 wooden skewers for grilling
Chimichurri Sauce (recipe to follow)

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The day before cut the skirt steaks in half with the grain. Hold your knife at a slight angle and slice each piece of steak into strips. The angle creates wider strips.

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Season the strips of skirt steak with salt and ground red pepper. Place the strips into a large ziplock storage bag and add half of the chimichurri sauce (recipe to follow). Place the bag in the refrigerator over night (at least 4 hrs).

Soak the wood skewers in water for about an hour to prevent burning. Remove the skirt steak strips from the marinade and thread onto the skewers. While the steak is coming up to room temp, Prepare a charcoal grill for direct grilling.

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Grill each skewer to medium internal about 3 min on each side for a total of 6min or until desired doneness.

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For serving arrange skewers around bowl of reserved chimichurri.

Chimichurri Sauce:

1 bunch flat leaf parsley chopped fine
1 bunch cilantro chopped fine
4 cloves garlic minced
1/2 sweet onion chopped fine
3/4 cup olive oil
3 TBS Red Wine Vinegar
1 teaspoon Kosher Salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
Pinch of salt

Directions:

Finely chop parsley, cilantro, onion, and garlic. Place in large bowl and add vinegar, salt, black pepper, and crushed red pepper.

Slowly drizzle olive oil while stirring. Taste mixture and add pinch of sugar to balance. Adjust seasonings if needed. Allow sauce to set in refrigerator for a couple hours before using.

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Malcom Reed

Killer Hogs BBQ Cooking Team
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Welcome to HowToBBQRight

I'm Malcom Reed and these are my methods and techniques for mouth-watering, slow-smoked BBQ. Recipes, videos, detailed procedures and BBQ tips.

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