Today we’re cooking up a Cheesy Skewered Skirt Steak with Salsa Verde recipe! If you love recipes like this, don’t forget to check out my new book, Food X Fire! I’m hosting a giveaway through March 12th that includes a free, signed copy of the book! We’ll also be giving away a gift card to Spiceology, a Breeo grill and charcoal from Cowboy Charcoal! So many incredible fire cooking essentials just in time for grill season. Make sure to check out all the details for this giveaway on my Instagram, @overthefirecooking!
Skewered Skirt Steaks for the Win
Skirt steaks are such a fun cut of meat to cook with. They’re unique in the way that they are a long and thin cut of beef. This makes it a great candidate for skewers! It cooks fast because it’s thin, and you can’t tell me that it’s not an eye catcher. It’s not often that you see a skewer cooking one long sheet of beef! I have a whole section in my book dedicated to grilling with skewers! It contains my favorite, never seen before skewer recipes AND even more tips and tricks cooking with skewers.
I started this cheesy skewered skirt steak by getting the skirt steak secured on my skewers. Then I covered each side with my Jalapeño Lime Pilsner Rub. This rub is one of six in my BBQ Beer rubs. If you haven’t checked the spice line out, it’s definitely a fun one! After the skewered skirt steaks were seasoned, I set them aside (in the fridge if you can) and started prep for the salsa verde.
Salsa Verde, but make it Charred
Let’s level up this salsa verde by charring some of our main ingredients. This is such an easy way to add a kiss of fire to the salsa, making it the perfect complement to the skirt steak. Once your fire flames are hot and controlled, add the tomatillos, jalapeño and garlic to a cast iron skillet. Then place that skillet over the fire.
Toss the ingredients around frequently. This will help create an even char and prevent too much charring on any side of the ingredients. Once you’ve obtained the perfect charring, pull the skillet from the fire and throw those ingredientes into a blend. Next, add all the remaining ingredients for the salsa verde and blend until smooth.
Skewered Skirt Steaks Gone Cheesy
Let’s transition back to our steaks. Simply place them over the fire for a couple minutes per side. Remember, skirt steak is a thin cut of meat. This means cooking will move quickly from here. Continue flipping the steaks as needed. Cover each side of the skirt steak with cotija cheese when the steaks area almost done cooking. Then place them back over the fire to finish up the cooking and melt the cheese.
Once the cheesy skewered skirt steaks were done cooking I pulled them from the grill. Then I let them rest for a minute or two. Next I removed them from the skewers, rolled them up long ways and sliced them up! Remember to always cut against the grain. Finally, I topped our cheesy skewered skirt steaks with salsa verde. The salsa verde is going to have a bit of a kick to it, so add as much or as little as you want depending on how spicy you like it. Best enjoyed with friends and family!
Also, keep enjoying great meals with your friends and family around the fire by winning my Food X Fire giveaway! Don’t forget to sign up… Ends March 12th… Lots of great recipes and fire cooking pro tips… Okay, that was my last plug. Cheers!
Cheesy Skewered Skirt Steak with Salsa Verde for a crisp kick on a savory dish! More recipes like this to come in my new book, Food X Fire!
- 2 Whole Skirt Steaks
- 1.5 tbsp of Jalapeño Lime Pilsner Rub or any rub of your liking
- 2 tbsp of Melted Butter
- 2 tsp of Hot Sauce
- 1/2 cup of Cotija Cheese grated
- 2 Tomatillos
- 1 Jalapeños sliced, de-seeded and with stem removed
- 1/8 of a White Onion
- 8 Garlic Cloves
- 1/8 cup of Cilantro
- 2 Limes juiced
- 1 tsp of Salt
Preheat your fire to a medium high heat (around 375).
Preheat a cast iron over the fire, then add the tomatillos, jalapeños, and garlic to char. Cook for about 5 minutes until well charred on the outside. Once done, pull off skillet and set aside. Finally, equally spread out the coals into two piles about 10 inches apart with the middle empty.
Before starting on the steaks, add all the ingredients for the salsa verde to a blender and mix until smooth. Pour into a bowl and set aside until done.
Carefully skewer your skirt steaks and season up using the Jalapeño Lime Pilsner Rub or any rub of your liking. Add a basting skillet to the cooler side of the fire with your melted butter and hot sauce to simmer.
Next, add your skewers between the two fires and cook for about 2-3 minutes per side while basting every 15-20 seconds. Once the steaks are almost done, pull the off and sprinkle cotija cheese on both sides. Add the steaks back over the fire and let caramelize or until the steaks at 120F internal. Pull off and let rest for 2-4 minutes.
Pull the steaks off the skewers and slice against the grain. Top with the salsa verde and enjoy!