Skirt Steak Skewers With Blue Cheese Dip
Molly Quirk is chef/owner of Sips & Bites in Williamsburg, Brooklyn. If you haven't had a thoughtfully handcrafted sandwich in a while, there's no better place to get your fix. She's generously donating a few of her tailgate food recipes to our cause: feeding you during football season.
This dish is a great example of the food we make at Sips & Bites. It is simple, classic, delicious and has a tiny twist to make it interesting. Pickled onions are a snap to make and will elevate anything you put them in — especially sandwiches, salads, dips and dressings. We use them in a hundred different ways.
And don't use a creamy expensive blue cheese here; American versions like Wisconsin's buttermilk blue are really great in applications where you want a ton of flavor. The secret to delicious skirt steak skewers is all in your slicing technique. Take the long strip you buy at the supermarket and slice it into 5" lengths, then turn it sideways and cut against the grain into strips for your skewers. Don't expect leftovers — this combo is a knockout.
- 1 pound skirt steak
- 12 bamboo skewers
- 4 ounces American blue cheese
- 1 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons chives
- 3 red onions
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons black peppercorns
- 2 bay leaves
- Mix all the ingredients, cover with plastic and let sit in the fridge for at least an hour or ideally overnight.
- Slice skirt steak across the grain and at a 45 degree angle. Thread onto soaked skewers and sprinkle generously with salt and pepper.
- Heat a cast iron grill pan on high heat for at least 10 minutes and sear the beef on both sides being careful not to burn the skewers. It should take no more than 1 minute per side.
- Pull them off the grill pan and let rest for 5 minutes. Serve with the dipping sauce and pickled onions.
- Bring vinegar, water, sugar, peppercorns and bay leaves to a boil in a small pot. Let boil for 5 minutes.
- Pour mixture over onions. If the liquid doesn't cover the onions completely, push them down with a spoon.
- Transfer to a glass jar and store in the refrigerator for up to 30 days.
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