Make these steak skewers…if anything, just for the sauce. The sauce is A-M-A-Z-I-N-G. We never make the recipe with as much meat as it calls for since it’s just Justin and I, so we always have tons of sauce left over. I’ve used it on everything from sandwiches to leftover chicken. If I had money to spare, I’d bottle this stuff up and sell it!
Steak Skewers with Cilantro-Garlic Sauce
Yield 12 skewers
- 7 cloves minced garlic
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 tablespoon kosher salt
- freshly ground black pepper
- 2 tablespoons lemon juice
- 1 cup plus 3 tablespoons olive oil
- 3 pounds skirt steak, cut into 1 inch strips
- bamboo or metal skewers
- Set aside 1 teaspoon of the minced garlic.
- Place the steak strips in a plastic bag with 3 tablespoons of olive oil, 1/2 tablespoon of salt, the reserved teaspoon of minced garlic, and a generous grind of pepper. Seal and refrigerate for at least one hour.
- Add the parsley, cilantro, 1 teaspoon of salt, and a few grinds of pepper to your food processor. Pulse until it's chopped and blended.
- With the motor running, add the lemon juice and 1 cup of oil in a steady stream.
- Pour the sauce into a bowl, cover it, and refrigerate it until needed.
- If using bamboo skewers, soak them in water for 30 minutes and heat your grill to medium-high heat.
- Thread the meat onto the skewers and grill them for about 3 minutes per side.
- Serve the skewers with the sauce drizzled over or in a side dish for dipping.