Elizabeth Karmel

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Sizzlin' Steak Kebabs with Avocado Salsa Verde

Pat Nunnari

MAY 3, 2019 – 5:00 AM

(MARK BOUGHTON PHOTOGRAPHY / STYLING BY TERESA BLACKBURN)

Perfect for Cinco de Mayo, Mother’s Day or Father’s Day celebrations, these kebabs, from grilling guru Elizabeth Karmel’s new cookbook, Steak and Cake, uses skirt steak, a long, thin, flavorful cut that’s great on the grill. “These party-friendly kebabs deliver all your favorite taco flavors on a stick,” says Karmel. Double-skewering the meat and onion makes them easier to turn on the grill.

[Excerpted from Steak and Cake by Elizabeth Karmel (Workman). Copyright © 2019. Photographs by Stephen Hamilton.]

Sizzlin' Steak Kebabs with Avocado Salsa Verde

By ELIZABETH KARMEL

  • SERVES

    8

  • ACTIVE TIME

    30 min.

  • TOTAL TIME

    40 min.

DIRECTIONS

Salsa:

  1. Place ingredients, in order listed, in a blender; puree until smooth. Cover and refrigerate up to 1 day. (Makes about 1½ cups.)

Kebabs:

  1. Preheat grill to medium-high. Soak 16 (12-inch) bamboo skewers in water 30 minutes.

  2. Wrap steak in paper towels to absorb excess moisture; change paper towels as needed.

  3. Rinse and dry poblanos. Place directly on grill. Cover and cook 8 to 10 minutes, turning occasionally, or until skin blackens and blisters all over. Remove from grill. Immediately place in a bowl, cover and let stand until cool enough to handle. Skin, seed and cut peppers into strips; set aside.

  4. Lay steak on a cutting board. Cut along grain into 6- to 8-inch segments. Cut each segment across grain into strips about 2 inches wide. Place steak and onion in a nonreactive bowl. Toss with olive oil to coat.

  5. Using 2 skewers per piece of meat, thread meat onto skewers using an over-and-under weave. Thread onion on 2 skewers. Season steak and onion with kosher salt.

  6. Grill onion 3 to 4 minutes or until it starts to wilt and char around edges. Add meat skewers to grill; cook 4 to 6 minutes or until medium-rare, turning once. Serve with peppers, salsa, tortillas and lime wedges.

KITCHEN COUNTER

Serves 8.

INGREDIENTS

Salsa:

  • 1 (12-oz) can whole tomatillos, drained

  • 1 avocado, pitted peeled and cut into chunks

  • 1 serrano pepper, stemmed and chopped

  • 4 cloves garlic

  • ¼ cup cilantro leaves

  • ½ lime, zested and juiced

  • Fine sea salt, to taste

Kebabs:

  • 1 (2-lb) skirt steak

  • 2 poblano peppers

  • Extra-virgin olive oil

  • 1 red onion, peeled and quartered

  • Kosher salt, to taste

  • Tortillas, warmed

  • Lime wedges, for serving