Wavy Skirt Skewers With Grilled Limes Recipes

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.

SPICED CALAMARI SKEWERS WITH GRILLED LIME

Steps:

• Put the curry, cumin, fennel, peppercorns, cayenne, and salt in a spice mill or clean coffee grinder. Grind to a fine powder and set aside.
• Rinse the calamari tubes under cool water and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces from each. Thread a skewer through the length of each piece to secure. Put the skewered calamari on a platter and drizzle with a 3-count of oil. Place a large grill pan on 2 burners over medium-high heat, or preheat a gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the grill pan or the hot grates of the grill. Grill the calamari for 2 minutes per side (no longer or they will get rubbery). Place the limes on the grill, cut side down, for 2 minutes or until slightly charred.
• Sprinkle a little of the spice mix on the calamari and stack the skewers on a serving platter. Squeeze the grilled limes over the calamari and serve immediately.

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.

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.