1Plum Tomatoes– cored and large dice (about ½ cup)
1/2LimeJuiced (about 2 ½ tsp juice)
½tspKosher Salt, or more to taste
12Skewers– 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.
Yield: 12 Skewers *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!