{"id":10230,"date":"2014-06-21T09:00:16","date_gmt":"2014-06-21T16:00:16","guid":{"rendered":"http:\/\/cooking-outdoors.com\/?p=10230"},"modified":"2014-07-01T19:56:42","modified_gmt":"2014-07-02T02:56:42","slug":"easy-skewered-skirt-and-flank-steak","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/easy-skewered-skirt-and-flank-steak\/","title":{"rendered":"Easy Skewered Skirt and Flank Steak"},"content":{"rendered":"

Skirt steak and flank steak are somewhat an undervalued, unappreciated and low-priced alternative to the cherished beef steaks we throw on the grill every weekend. Considered somewhat a tougher cut of meat, treated properly and grilled quickly as in this technique, you will be quite surprised by the results. Often referred to as Brazilian spit grilling, rotisserie grilling or even skewered grilling, this skewered skirt and flank steak recipe is a perfect introduction to spit grilling using these underused yet tasty cuts of meat, inspired by the 2014 Grilling Flavor Forecast Grilling Edition, Brazilian BBQ recipe collection at McCormick.com<\/a>. Skirt steak and flank steak can be cooked several ways but we are going to marinade, season, skewer and grill over mesquite lump charcoal. As Brazilian BBQ is heavily meat-based we will be adding some nice sausages, satisfying our sweet tooth with some fresh pineapple chunks and recommending a nice green salad to balance things out.<\/p>\n

We are going to turn our Weber kettle into a mini replica of the Bracero Grill using mesquite lump charcoal and some 2 foot metal skewers.<\/p>\n

 <\/p>\n

Easy Skewered Skirt and Flank Steak Recipe<\/h2>\n

First you'll need to take your skirt and flank steak, if choosing to use both cuts, and cut them lengthwise into approximately 2 inch strips.<\/p>\n

These will go into a Classic Red Wine Vinegar beef marinade overnight.<\/p>\n

\"Easy<\/a><\/p>\n

Marinade ingredients:<\/strong><\/p>\n

1\/4 cup cooking oil<\/p>\n

1\/4 cup red wine vinegar<\/p>\n

3 tablespoons soy sauce<\/p>\n

6 garlic cloves, crushed<\/p>\n

1 tablespoon salt<\/p>\n

1 teaspoon black pepper<\/p>\n

\u00a0\"McCormick<\/a><\/p>\n

Remove steaks from marinade and pat dry, sprinkle generously with coarse salt and fresh ground black pepper and McCormick Grill Mates Chipotle and Roasted Garlic Seasoning which holds up very nicely with direct grilling as we are doing. This is a great time to add some additional ingredients to your meal, I skewered up some nice Chicken Sausages and fresh Pineapple to accompany the skirt and flank steak. The chicken sausages required no seasoning and seasoning the pineapple is entirely optional as the flavors that are released during grilling are sensational just by itself, but you know me I decided to add a light sprinkling of sugar and cinnamon to the pineapple before I started grilling.<\/p>\n

\"All-natural<\/a><\/p>\n

Using a good quality lump charcoal with this technique is essential to creating the perfect charred smoky flavor we all crave with our grilled meats, so don't skip this step.<\/p>\n

I used Mesquite all-natural lump charcoal.<\/p>\n

Light your charcoal and bank it on one side of your Weber kettle, from the center of the grill to the side wall at about a 45\u00b0 angle.<\/p>\n

Place a brick wrapped in foil directly across from your banked charcoal.<\/p>\n

You will not be needing your grill grate.<\/p>\n

 <\/p>\n

\"Easy<\/a><\/p>\n

Weave your skirt and flank steaks onto your skewer so that you are essentially creating a square 2 x 2 profile of the beef. Skewer up any other ingredients you decided to add for your meal.<\/p>\n

 <\/p>\n

\"Skewered<\/a><\/p>\n

Once your meats are skewered up, place the tips of your skewers on the brick with the handles sitting on the lip of your Weber kettle. Your skewers will be at approximately 45\u00b0, matching your banked lump charcoal with just a few inches between the meats and the heat of the flames.<\/p>\n

 <\/p>\n

\"Easy<\/a><\/p>\n

Rotate your skewers slowly every couple minutes until you have achieved the desired temperature of your skewered foods, keeping in mind that they will all finish at different times.<\/p>\n

With this technique you'll consistently enjoy flavorful foods grilled directly over a live wood fire creating taste sensations that could very well create a pleasant addiction.<\/p>\n

 <\/p>\n

To browse the entire Grilling Edition Flavor Forecast, recipes and images, visit www.grillingflavorforecast.com<\/a>. To connect with other grilling enthusiasts and join The Grillerhood, visit www.facebook.com\/GrillMates. <\/a><\/p><\/blockquote>\n

 <\/p>\n

Note: Full disclosure, McCormick\u2019s Grill Mates is providing compensation for content reviewing their products and programs. All comments, opinions and reviews are my own.<\/p>\n

Greensburymarket.com supplied me with these organic grass fed skirt and flank steaks at no charge to try with this recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"

Skirt steak and flank steak are somewhat an undervalued, unappreciated and low-priced alternative to the cherished beef steaks we throw on the grill every weekend. Considered somewhat a tougher cut of meat, treated properly and grilled quickly as in this technique, you will be quite surprised by the results. Often referred to as Brazilian spit […]<\/p>\n","protected":false},"author":1,"featured_media":10240,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[284,2216,25],"tags":[3700,3831,1755,3832,1600,1960,3401,3830],"class_list":["post-10230","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef-recipes-tips-and-techniques","category-fruit","category-grilling-recipes-tips-and-techniques","tag-beef-recipe","tag-flank-steak","tag-grilling-recipes","tag-how-to-grill-flank-steak","tag-how-to-grill-skirt-steak","tag-mccormick-grill-mates","tag-mccormick-grill-mates-recipe","tag-skirt-steak"],"yoast_head":"\nEasy 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Using a few simple ingredients and some inexpensive skirt steak will surprise your taste buds when grilling this steak over lump charcoal, hot and fast. \u00a0The featured ingredient in our marinade comes from\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Marinated Skirt Steak recipe","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Marinated-Skirt-Steak10.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Marinated-Skirt-Steak10.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Marinated-Skirt-Steak10.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Marinated-Skirt-Steak10.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":4914,"url":"https:\/\/cooking-outdoors.com\/stuffed-flank-steak-on-the-grill-recipe\/","url_meta":{"origin":10230,"position":1},"title":"Stuffed Flank Steak on the Grill Recipe","author":"Gary House","date":"November 3, 2012","format":false,"excerpt":"Stuffed Flank Steak on the Grill Recipe My original idea was to marinade my flank steak and then grill it. As I progressed through variations of flavors and techniques, I wanted to use on my grilled flank steak, I eventually settled on butterflying and stuffing my 2 plus pound of\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Stuffed Flank Steak on the Grill Recipe","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/11\/IMG_3966-11.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/11\/IMG_3966-11.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/11\/IMG_3966-11.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":3399,"url":"https:\/\/cooking-outdoors.com\/grilled-stuffed-pinwheel-skirt-steaks\/","url_meta":{"origin":10230,"position":2},"title":"Grilled Stuffed Pinwheel Skirt Steaks","author":"Gary House","date":"February 28, 2012","format":false,"excerpt":"Grilled Stuffed Pinwheel Skirt Steaks Grilling different cuts of meats adds dimension to your grilling profile. You do not want grilled burgers and hot dogs all the time, right? Try something new, try something unique on the grill, change it up a bit. At Cooking-Outdoors, I follow that credo every\u2026","rel":"","context":"In "Beef"","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Stuffed Pinwheel Skirt Steaks","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7198\/6916412709_ca3d56711b.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":6094,"url":"https:\/\/cooking-outdoors.com\/mccormick-grilled-asian-orange-ginger-chicken\/","url_meta":{"origin":10230,"position":3},"title":"McCormick Grilled Asian Orange-Ginger Chicken","author":"Gary House","date":"July 2, 2013","format":false,"excerpt":"McCormick Grilled Asian Orange-Ginger Chicken Boneless skinless chicken breast are tough, no pun intended, to grill. There is no fat, there are uneven in thickness, the temperature sneaks up on you quickly and they can be as tough as shoe leather. One of the best cooking solutions for grilling chicken\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"McCormick Grilled Asian Orange-Ginger Chicken","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/07\/Grilled-Asian-Orange-Ginger-Chicken-1.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/07\/Grilled-Asian-Orange-Ginger-Chicken-1.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/07\/Grilled-Asian-Orange-Ginger-Chicken-1.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/07\/Grilled-Asian-Orange-Ginger-Chicken-1.jpg?resize=700%2C400 2x"},"classes":[]},{"id":11335,"url":"https:\/\/cooking-outdoors.com\/steak-mushroom-scallops-tailgate-recipe\/","url_meta":{"origin":10230,"position":4},"title":"Steak and Mushroom Scallops Tailgate Recipe","author":"Gary House","date":"October 1, 2014","format":false,"excerpt":"Steak and Mushroom Scallops Tailgate Recipe I finally managed to get a steak dinner into one bite! http:\/\/youtu.be\/qDfYPmp-8yg (Closed Captioning available on this video) Perfect for tailgating or homegating in your back yard on game day. Using a simple combination of my favorite steak toppings, bacon, mushrooms, blu cheese, seasoned\u2026","rel":"","context":"In "Appetizers"","block_context":{"text":"Appetizers","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/appetizers-recipes-tips-and-techniques\/"},"img":{"alt_text":"Steak and Mushroom Scallops | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/10\/Steak-and-Mushroom-Scallops-small.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/10\/Steak-and-Mushroom-Scallops-small.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/10\/Steak-and-Mushroom-Scallops-small.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":3510,"url":"https:\/\/cooking-outdoors.com\/island-grillstone-testimonial-take-one\/","url_meta":{"origin":10230,"position":5},"title":"Island Grillstone Testimonial \u2013 Take One","author":"Gary House","date":"April 18, 2012","format":false,"excerpt":"Island Grillstone Testimonial \u2013 Take One Here is Beverly's first review of the Island grillstone. She just recently received hers and wanted to share her results with all of us. Beverly is the host of www.ALifetimeofRecipes.com\u00a0and has become a frequent guest poster here on Cooking-Outdoors.com Finally had the chance to\u2026","rel":"","context":"In "Guest Authors"","block_context":{"text":"Guest Authors","link":"https:\/\/cooking-outdoors.com\/category\/guest-authors\/"},"img":{"alt_text":"Island Grillstone Testimonial \u2013 Take One","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/04\/GrilledAspMojoStkWeb.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/04\/GrilledAspMojoStkWeb.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/04\/GrilledAspMojoStkWeb.jpg?resize=525%2C300 1.5x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/10230","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=10230"}],"version-history":[{"count":0,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/10230\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media\/10240"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=10230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=10230"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=10230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}