If you had seen me making these the other night you would have had to laugh. It was pouring rain outside (by Seattle standards that means like a cloud burst style-insane raining for normal people!) and it took me like 15 matches to get the BBQ started and then I had to stand out there grilling these with a flashlight. The while thing was ridiculous- I came in looking like a drowned rat but smelling like a smoke house, an attractive combination indeed. But it was SO worth it- because these steak skewers are incredible. Completely incredible.

Garlic Mustard Maple Chili Beef Skewers from HeatherChristo.comFull disclosure, I don’t eat red meat that often- but my husband and kids love it- so for me to eat, ahem, more than my fair share of the steak is not a usual occurrence. But it occurred alright. The incredible flavors came from a combination of factors. 1) The cut of the steak (skirt steak) is high in fat, so it doesn’t get dry and tough when you grill it- instead the fat melts and the meat gets juicy and tender. 2) The marinade (duh.) the sweet, spicy, herbal, garlicky marinade is a dynamite combo that does so much for the steak. 3) Grilling it. Which gives the beef skewers that smoky flavor and gets all of the edges of the steak crispy and charred and really delicious. Garlic Mustard Maple Chili Beef Skewers from HeatherChristo.com

So you could serve these as a main course alongside some other dishes or these would make an awesome appetizer at a party (they don’t have to be served piping hot either- these are also good just warm). Once you try them, I bet you think of all kind of uses for this steak! (like I am dying to try them in tacos!)

Garlic Mustard Maple Chili Beef Skewers from HeatherChristo.com

Garlic Mustard Maple Chili Beef Skewers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1- 1.25 pounds of skirt steak
  • Marinade
  • 3 cloves garlic, minced
  • ⅓ cup grainy mustard
  • ¼ cup maple syrup
  • ¼ cup rice vinegar
  • 3 tablespoons olive oil
  • ⅓ cup minced fresh flat leaf parsley
  • ¾ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • wooden skewers
Instructions
  1. Skirt steaks come in one looong piece. Slice it in half (with the grain) so you have two shorter lengths. Then on a bias, slice the meat against the grain into thin strips. When I make this, I typically get 16-20 strips. Set aside.
  2. For the marinade:
  3. In a tupperwear or large Ziploc combine all of the marinade ingredients and then stir to combine well. Add the steak strips to the marinade and then stir (or squish the plastic bag around) to coat all of the meat with the marinade. Refrigerate for at least an hour and up to 8 hours.
  4. Preheat the Grill to high heat.
  5. Thread the strips of steak with a wooden skewer and set aside.
  6. Turn the heat on the grill down to medium and then place the skewers of steak on the grill. Cook for about 2 minutes on each side and then immediately remove from the grill. Serve hot.

 

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If you had seen me making these the other night you would have had to laugh. It was pouring rain outside (by Seattle standards that means like a cloud burst style-insane raining for normal people!) and it took me like 15 matches to get the BBQ started and then I had to stand out there grilling these with a flashlight. The while thing was ridiculous- I came in looking like a drowned rat but smelling like a smoke house, an attractive combination indeed. But it was SO worth it- because these steak skewers are incredible. Completely incredible.

Garlic Mustard Maple Chili Beef Skewers from HeatherChristo.comFull disclosure, I don’t eat red meat that often- but my husband and kids love it- so for me to eat, ahem, more than my fair share of the steak is not a usual occurrence. But it occurred alright. The incredible flavors came from a combination of factors. 1) The cut of the steak (skirt steak) is high in fat, so it doesn’t get dry and tough when you grill it- instead the fat melts and the meat gets juicy and tender. 2) The marinade (duh.) the sweet, spicy, herbal, garlicky marinade is a dynamite combo that does so much for the steak. 3) Grilling it. Which gives the beef skewers that smoky flavor and gets all of the edges of the steak crispy and charred and really delicious. Garlic Mustard Maple Chili Beef Skewers from HeatherChristo.com

So you could serve these as a main course alongside some other dishes or these would make an awesome appetizer at a party (they don’t have to be served piping hot either- these are also good just warm). Once you try them, I bet you think of all kind of uses for this steak! (like I am dying to try them in tacos!)

Garlic Mustard Maple Chili Beef Skewers from HeatherChristo.com

Garlic Mustard Maple Chili Beef Skewers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1- 1.25 pounds of skirt steak
  • Marinade
  • 3 cloves garlic, minced
  • ⅓ cup grainy mustard
  • ¼ cup maple syrup
  • ¼ cup rice vinegar
  • 3 tablespoons olive oil
  • ⅓ cup minced fresh flat leaf parsley
  • ¾ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • wooden skewers
Instructions
  1. Skirt steaks come in one looong piece. Slice it in half (with the grain) so you have two shorter lengths. Then on a bias, slice the meat against the grain into thin strips. When I make this, I typically get 16-20 strips. Set aside.
  2. For the marinade:
  3. In a tupperwear or large Ziploc combine all of the marinade ingredients and then stir to combine well. Add the steak strips to the marinade and then stir (or squish the plastic bag around) to coat all of the meat with the marinade. Refrigerate for at least an hour and up to 8 hours.
  4. Preheat the Grill to high heat.
  5. Thread the strips of steak with a wooden skewer and set aside.
  6. Turn the heat on the grill down to medium and then place the skewers of steak on the grill. Cook for about 2 minutes on each side and then immediately remove from the grill. Serve hot.