- winter grilling
- side dish
- Q series
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I’m a big fan of eating anything on a stick, especially when it’s beef. Skewered meat has two advantages, it’s easy to manage on the grill and it takes only one hand to eat.
While almost any kind of steak can be threaded onto a skewer, my favorite is skirt steak. Skirt steak comes from the short plate of the cow and makes up part of the diaphragm muscle. Even though skirt steak can be a tougher cut, a fast hot grill makes for tender bites.
Also, by threading the skirt steak on the skewer in the direction of the muscle fiber, each bite is chewed across the grain, adding to the tenderness.
Marinades are a great way of adding additional flavor to meat and skirt streaks are a great vehicle for them. Best yet, early prep and an overnight soak makes skirt steak skewers a great meal for tailgating or an effortless last minute dinner.
Prepare the steak by slicing one inch slices going the same direction as the muscle fibers.
Prepare the grill for direct medium-high heat (450-550F). After the pre-heat, grill each skewer over direct heat for approximately 2 minutes a side. Remove and eat the skewers with one hand and with the other, grab a beer. Cheers!
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