Wavy Skirt Skewers With Grilled Limes Recipes

GRILLED FRUIT SKEWERS WITH CHILI AND LIME

Steps:

• Soak 18 wooden skewers in water 20 minutes. Thread the watermelon, pineapple and mango cubes on the skewers. Put the skewers in a large zip-top plastic bag, being careful not to puncture the bag; add the lime juice, seal and toss gently to incorporate. Refrigerate at least 30 minutes or until ready to use.
• Preheat a grill or grill pan to medium high. Remove the skewers from the bag and place on a baking sheet. Brush the fruit with vegetable oil and place the skewers on the grill. Grill, turning once, until marks appear, 6 to 8 minutes. Transfer to a serving platter.
• Combine the lime zest, chili powder and 1 teaspoon salt in a small bowl. Sprinkle the seasoning over the grilled fruit.

WAVY SKIRT SKEWERS WITH GRILLED LIMES

Steps:

• 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.

GRILLED SKIRT STEAK SKEWERS RECIPE - (4/5)

Steps:

• 1. If using bamboo or wooden skewers, Soak them in water for at least 30 minutes Marinade: 2. Place all marinade ingredients in a bowl, stir to combine. Set aside. 3. Cut skirt steak in strips across the grain, 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. 4. Place the steak slices in a Ziploc bag. Toss with the marinade to coat. Chill and marinate for 2 hours. 5. Preheat grill, for high-direct heat. 6. Thread the marinated skirt steak strips onto your pre-soaked skewers. 7. Brush the grill grates with olive oil. 8. Lay the skirt steak skewers across the grill grates. 9. Grill for 3 to 4 minutes per side, until cooked through. 10. Remove from grill and let sit for a few minutes before serving.

GARLIC LIME GRILLED SKIRT STEAK

Steps:

• Put the olive oil, lime juice, and minced garlic in a small bowl. Mix together well and set aside.
• Lay your skirt steak flat and sprinkle with a good dose of salt and pepper on each side.
• Place in a airtight container with lid. Pour garlic lime marinade over the skirt steak, making sure all sides get some marinade.
• Refrigerate for 2 hours or up to overnight.
• Remove your skirt steak from the refrigerator and let come to room temperature, about 30 minutes.
• Get your grill nice and hot, make sure the coals underneath are nice and evenly spread out.
• Put your room temperature skirt steak on the grill, making sure to lay flat. Grill quickly 2 - 3 minutes each side, about 5 minutes total until they have a nice brown and bits of char on each side. Thicker steaks may require a little more time each side. Remove from grill.
• Slice the skirt steak thin and top with a little of the guacamole, pickled onions, and cilantro. Savor the deliciousness!

CHILI-LIME-CUMIN BEEF SKIRT STEAK SKEWERS

Steps:

• Cut beef steak crosswise into three equal pieces.
• Combine marinade ingredients in small bowl.
• Place beef and marinade in food-safe plastic bag; turn beef to coat.
• Close bag securely and marinate in refrigerator for one hour.
• Soak twelve 9-inch bamboo skewers in water for one hour; drain.
• Meanwhile, combine tomatillos,Anaheim peppers and onion wedges in medium bowl.
• Drizzle with oil; toss to coat.
• Set aside.
• Alternately thread vegetables evenly onto six skewers.
• Remove beef from marinade; discard marinade.
• Insert remaining skewers into beef pieces in the same direction as the grain (two skewers apiece).
• Place beef on grid over medium, ash-covered coals.
• Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
• Place vegetable skewers on grid around beef.
• Grill uncovered, 6 to 8 minutes or until tender, turning once.
• Cut beef between skewers to make individual servings.
• Season beef and vegetable skewers with salt and pepper as desired.
• Serve with Red Pepper-Mango Salsa or Chipotle Cream.

WAVY SKIRT STEAK SKEWERS

Steps:

• 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.

LIME-MARINATED SKIRT STEAK

Steps:

• In blender, combine lime juice, soy sauce, garlic, and jalapeno; puree until smooth. Transfer to a shallow dish or large resealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than 2 hours, to infuse with flavor.
• Heat a large skillet over medium-high, until very hot. Cook steak, in two batches if necessary, until browned, 2 to 3 minutes per side for medium-rare. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired.

FISH SKEWERS WITH HERBS AND LIME

Steps:

• Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
• Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
• When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
• Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.

GRILLED GARLIC-MARINATED SKIRT STEAK WITH LIME

Steps:

• If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.
• Prepare grill.
• Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
• Serve steak with accompaniments.

LIME-ROSEMARY SHRIMP SKEWERS

Steps:

• In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.

LIME-CILANTRO SHRIMP SKEWERS

Steps:

• In a large bowl, whisk the first 5 ingredients until blended. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., If desired, add wood chips to grill according to manufacturer's directions. Drain shrimp, discarding marinade. On each of 12 soaked wooden appetizer skewers, thread shrimp., Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.