Skirt Steak Brochetas Recipe

Prepare marinade

In a medium bowl whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 teaspoon brown sugar, minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper until combined.

Marinate steak

Trim excess silver skin from the skirt steak and cut the steak crosswise into 1 1/2–2 inch wide strips (shorter length so they fit onto skewers). Place strips into a shallow dish or resealable bag and pour marinade over them, turning to coat. Refrigerate and marinate at least 30 minutes and up to 4 hours.

Skewer and preheat grill

If using wooden skewers, soak them in water 20–30 minutes. Preheat a grill or grill pan to medium-high (about 425–450°F / 220–230°C). Thread marinated steak pieces onto skewers, leaving a little space between pieces so heat circulates.

Grill brochetas

Lightly oil the grill grates. Grill the skewers 2–3 minutes per side for medium-rare to medium, turning once to develop good char (internal temp ~125–135°F for medium-rare to medium). Avoid overcooking — skirt steak is thin. Total cook time per skewer will be about 6–8 minutes depending on thickness.

Rest and slice

Transfer cooked skewers to a cutting board and let rest 5 minutes. Remove meat from skewers and slice thinly across the grain into bite-sized pieces (if desired) before plating.

While the steak rests, make the bean salad. In a bowl combine 1 cup cooked cranberry beans, 1/4 cup finely diced red onion, 1/2 cup halved cherry tomatoes and 2 tablespoons chopped cilantro.

Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper; pour over the beans and toss gently to combine. Taste and adjust seasoning. Keep at room temperature or chilled briefly until serving.

Halve, pit and slice the avocado just before serving. Fan or dice to preferred shape and sprinkle with a pinch of flaky sea salt.

Plate the dish: arrange a spoonful of cranberry bean salad on each plate, top with sliced skirt steak brochetas (or pieces from skewers), and place avocado alongside. Garnish with remaining cilantro leaves and lime wedges. Serve immediately.