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Skirt Steak Skewers with Cilantro-Garlic Sauce

Photo: Miki Duisterhof
Prep time 25 mins
Other time 1 hr, 15 mins
Yield Makes 12 servings

Ingredients

  • 7 garlic cloves, peeled
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 1 tablespoon kosher salt Freshly ground black pepper
  • 2 tablespoons lemon juice
  • 1 cup extra-virgin olive oil, plus 3 tablespoons
  • 3 pounds skirt steak

How to Make It

  1. In a food processor, pulse the garlic until minced. Set aside 1 teaspoon. To the garlic remaining in the processor, add the parsley, cilantro, 1 teaspoon of the salt, and a few grinds of pepper. Pulse until chopped. With the motor running, add the lemon juice, then 1 cup of the oil, in a steady stream. Pour into a bowl,cover, and refrigerate. Cut the steak into 1-inch strips. Place in a plastic bag with the remaining 3 tablespoons of oil, the remaining salt, the reserved minced garlic, and a generous grind of pepper. Seal and refrigerate 1 hour. Soak bamboo skewers in water for 30 minutes. Heat broiler. Thread the meat on the skewers. Broil for 2 to 3 minutes per side. Serve at room temperature with the sauce.