Instructions

1. Soak the bamboo skewers overnight (or at least 4 hours). An easy way to keep them underwater is to place them in a glass mason jar, fill it with water, and screw on the cap.
2. Prepare the garlic paste. Smash each clove with the flat of a knife and remove the skin before trimming the stems and mincing. Collect the minced garlic into a pile and sprinkle with salt. From there, use the edge of your knife to press against the pile at an angle to flatten and spread. Repeat until the garlic has the consistency of a smooth paste.
3. Prepare the ginger paste. Clean the ginger, peel the skin, and rough chop. Place the ginger pieces in a blender or food processor, add a bit of oil or water, and blend until it has a pasty consistency.
4. Make the marinade by combining in a blender or food processor all ingredients except for the sesame oil and steak. Chef Tony prefers the smoothness created in a blender, but a food processor works almost as well. Set aside when done mixing. If you’re making the marinade ahead of time, it can be refrigerated for up to 3 days.
5. Lay the skirt steak lengthwise on a cutting board and cut into 3 equal sections. The three rectangles should measure about 5 inches by 6 inches.
6. Now thinly slice each section, making sure to cut across the grain. Each slice should be about ⅛ to ¼ of an inch thick and 5–7 inches long.



7. Once all strips have been cut, place in the marinade, cover, and return to the refrigerator for 8–12 hours.
8. Remove the steak strips from the refrigerator and weave each one onto a skewer in a back-and-forth pattern. Place each skewered strip on a sheet pan as you proceed.
9. Arrange for direct-heat cooking in your grill, then preheat it to a medium-high temperature.
10. Place the skewers directly on the cooking grates and grill each side for about 1½–2 minutes.
11. Remove the skewers from your grill, place them on a large platter, and serve immediately. If serving young children, you may want to remove the skewer before serving. Either way, enjoy!