Lemongrass Skirt Steak Skewers

3.0
(2)
2 Reviews

Using flat skewers helps the meat char and cook evenly by curbing any rolling around the grill. Be sure to preheat the grill; high, even heat will help guarantee strong grill marks and will caramelize the sugars in the marinade.

By Donny Sirisavath
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Lemongrass Skirt Steak Skewers Recipe
Photo: Cedric Angeles
Active Time:
30 mins
Total Time:
50 mins
Yield:
10
Cook Mode (Keep screen awake)

Ingredients

  • 2 pounds skirt steak, preferably Angus, about 1/4 inch thick, silver skin removed

  • 1 cup finely chopped cilantro stems

  • 1/2 cup Asian-style lager beer (such as Lucky Buddha)

  • 4 garlic cloves, finely chopped

  • 2 tablespoons oyster sauce (such as Lee Kum Kee Panda Brand Oyster-Flavored Sauce)

  • 1 1/2 tablespoons granulated sugar

  • 1 1/2 tablespoons fish sauce (such as Viet Huong Three Crabs Brand)

  • 1 tablespoon finely chopped lemongrass

  • 1 1/2 teaspoons black pepper

  • 20 (6-inch) flat bamboo skewers, soaked in water for 1 hour

  • Grapeseed oil, for grill grates

  • 1 3/4 teaspoons kosher salt

  • Mixed microgreens or thinly sliced scallions, for garnish

Directions

  1. Cut skirt steak crosswise (with the grain) into 8-inch-long pieces. Working with 1 piece at a time, cut lengthwise (against the grain) into 1-inch strips. (If any of the pieces are thicker than 1/4 inch, carefully butterfly thick pieces crosswise and open up to create larger 1/4-inch-thick pieces.) Set aside.

  2. Stir together cilantro, beer, garlic, oyster sauce, sugar, fish sauce, lemongrass, and black pepper in a large bowl. Add steak, and toss to coat. Let stand at room temperature 15 minutes, tossing occasionally.

  3. Remove steak from marinade, and thread onto skewers, folding back and forth, accordion-style. Transfer skewers to a rimmed baking sheet. Cover and chill until ready to use (up to 4 hours).

  4. Open bottom vent of a charcoal grill completely. Light 2 charcoal chimney starters filled with briquettes. Let charcoal burn until you see white rings around the charcoal on the top of the chimney, (there can still be flame). Pour briquettes evenly onto bottom grate of grill. Adjust vents as needed to maintain an internal temperature of 500°F to 550°F. Coat top grill grate with oil; place grate on grill.

  5. Season skewers all over with salt. Place skewers on oiled grates; grill, uncovered, turning occasionally, until charred and cooked to desired degree of doneness, 6 to 8 minutes for medium. Transfer skewers to a serving platter. Garnish with microgreens or scallions.

Make Ahead

Steak can be marinated up to 4 hours before grilling.

Suggested Pairing

Medium-bodied, tangy red.

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