Food Recipes Dinner Meat Dishes Lemongrass Skirt Steak Skewers 5.0 (1) 1 Review 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 Published on May 12, 2020 Save Rate PRINT Share Close Credit: 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 Carefully butterfly any thick pieces pieces of skirt steak crosswise and open up to create a larger thin piece. Cut steak into 20 pieces about 1 1/4-inches wide, 8-inch long and 1/4-inch thick. Set aside. 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. 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). 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. 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. Save Rate Print