Skirt steak skewers bursting with bold Spanish flavors and smoke from the grill. Served with a sofrito dip, these skewers are perfect for summer entertaining!
Happy almost Fri-yay everyone! How is your week going? Mine has been much, MUCH better thanks to the sun finally deciding to make an appearance. If you read my last post, or you simply pay attention to the weather nationwide, you know the Carolina’s have gotten a pounding in the nasty weather department. It legitimately down-poured and was crazy windy here for over two weeks.
No sunshine = Sad Chey. I was honestly contemplating driving an hour to the nearest tanning bed, just so I could feel some sort of warmth (didn’t care if it was artificial) on my body. I was also super close to calling my mommy and telling her I wanted to move back home to the sunshine state (<– okay slight exaggeration there).
Well, on Tuesday the sun finally shinned down upon SuBourbon Country Cottage. All day long. It was absolutely beautiful. Not a cloud in the sky, a perfect 68 degrees (I got to rock a scarf, that’s always a win), birds were chirping and my soul was ecstatic.
But, all this crazy weather got me thinking about the one “profession” on this planet that drives me crazy. Meteorologists.
They have the ONE job on this earth where it is perfectly acceptable to broadcast, to the world, false information and not get fired. AND they can do that daily. I’m sorry, but that drives me nuts. It also makes me question what the heck I was thinking when I graduated with a psychology/sociology degree and then decided to go get my culinary arts degree. Like, HELLO, Earth to Cheyanne… why didn’t you decide to be a weather-woman??! Stupid.Me.
You know, one day it was raining and I checked the weather to see If I could take photos later or possibly the next day (because YES to natural light), and the (in)Accurate Weather Channel said there was a 40% chance of rain currently (<–again it was pouring) and that tomorrow had a 100% chance of rain. REALLY?! #Dohhhh #Can’tBeTrusted
*I apologize if you are a Meteorologist. I am sure YOU are quite lovely and have never delivered false weather forecasts or predictions. *
Anyways, what’s this got to do with today’s dish – Skirt Steak Skewers with Sofrito? Absolutely nothing, other than this dish was shot while it was raining, because I was stupid enough to trust a meteorologist. So I apologize for the photos being dark and shadowy! #BlameItOnTheRain
So these skirt steak skewers, they are absolutely perfect for game day. Something about meat on a stick just screams, “Eat me while you are watching football”.
I love skirt steak and I totally feel like it’s an underrated cut of beef. The only thing is, you must be careful NOT to overcook it, you want medium rare here. Also, you MUST cut it against the grain when slicing it into skewer sized pieces, otherwise you are going to end up with shoe leather, and that is just No Bueno!
If you cut it properly, let it chill out in the Spanish inspired marinade, and then cook it properly, the resulting skirt steak skewer is beefy, smoky, juicy and perfectly tender. Essentially, it rocks the dang casbah.
But, hopefully by now you guys know me. So, you know this girl needs a dip or a sauce accompaniment. The entire reason I went Spanish with the marinade was because, I was craving Sofrito. In case you are unfamiliar with Sofrito, basically it is the Spanish version of a mirepoix, and it is nothing more than the mixture of onion, garlic and tomatoes sautéed in olive oil or butter.
Of course I had to gussy mine up… because, well, this is ME we are talking about. #Doesn’tDoBoring
My Sofrito dip is spicy, garlicy, herbaceous, a touch tangy, and totally refreshing. The texture is creamy and slightly chunky at the same time. It is awesome, and it pairs with the steak like a boss.
Regardless of what you already have planned to make for game day, add these to your football food line up. I pinkie promise you won’t regret it! Until next time, Cheers- to barbaric, meat on a stick noshing!
Skirt Steak Skewers with Sofrito
- 1 Pound Skirt Steak – sliced into ½’’ thick slices*
- ¼ Cup Extra Virgin Olive Oil
- ½ Small Yellow Onion – thinly sliced
- 3 Cloves Garlic – smashed and peeled
- 1 tsp Dried Oregano
- 1 tsp Cumin
- 3 large sprigs Cilantro
- Sofrito: (yield- 1 ½ Cups)
- 1 TBS Unsalted Butter
- 1 medium Spanish Onion – medium dice
- 2 Cubanelle Peppers – stemmed, seeded and medium dice (about scant ½ cup)
- ½ Red Bell Pepper – stemmed, seeded and medium dice (about scant ½ cup)
- 4 Large Cloves Garlic – smashed and peeled
- ¼ Large bunch Cilantro leaves – roughly chopped (about ¼ cup)
- 1 Plum Tomatoes – cored and large dice (about ½ cup)
- 1/2 Lime Juiced (about 2 ½ tsp juice)
- ½ tsp Kosher Salt , or more to taste
- 12 Skewers – if using wooden, soaked
- Marinate the Steak: Combine all the ingredients for marinade, except for the steak, in a large Ziploc bag. Seal and shake to combine. Add the steak and turn to coat. Set aside in the refrigerator for 6 hours, up to overnight.
- Meanwhile, Make the Sofrito: Melt the butter, over medium-low/medium heat, in a large sauté pan. Add the onions, both peppers and salt. Reduce heat to medium low. Cook the vegetables, stirring often, until soft, about 10-12 minutes. Add smashed garlic and cook until fragrant, about 1 minute. Remove from heat and transfer to the bowl of a food processor fitted with the steel blade. Pulse until coarsely chopped. Add the remaining ingredients and process until smooth. Taste and adjust for seasoning. Transfer sofrito to a tuber-ware and place in the refrigerator until ready to use.
- Prepare the Skewers: Remove the sliced steak from the marinade and discard. Thread the slices of steak onto the skewers and season with salt and pepper.
- Cook the Skewers: Heat a grill or cast iron grill pan to high heat. Oil the grates and allow to preheat for 10-12 minutes. Season skewers with salt on one side. Cook the skewers for 1 minute per side, taking care NOT to overcook the steak. Remove from heat and transfer to a clean work surface or serving platter. (Repeat if necessary until all skewers are cooked) Allow skewers to rest for 3-5 minutes before serving with sofrito for dipping.
*Slice the skirt steak into 5-6’’ lengths. Rotate the strips sideways, and cut against the grain into strips for the skewers.
*Sofrito will keep, covered in the refrigerator, for up to three days. You can also freeze the sofrito for up to 3 months *Nutritional Information includes both the skewers and the dip!
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