"Up the Middle" Cholula Steak on a Stick
Recipe developed by The Clever Cleaver Brothers®
2 pounds skirt steak
16 wooden skewers, soaked in water for 30 minutes
1/4 cup rice wine vinegar
1/4 cup apple cider vinegar
2 tablespoons sweet Chinese chili sauce
1 teaspoon sesame seed oil
2 tablespoons Cholula® Hot Sauce
2 teaspoons lemon grass puree or 1/4 teaspoon dried lemon grass
2 teaspoons grated ginger
6 cloves minced garlic
1/4 cup green onions - sliced thin
1 tablespoon black sesame seeds
1/4 teaspoon salt
1/8 teaspoon black pepper
Trim the fat and membrane from both sides of the skirt steak.
With a sharp knife, slice the skirt steak against the grain into thin slices.
Feed the beef slices onto each skewer. Spread out the beef on the skewer to make as thin as possible. Place all 16 skewers into a large plastic container, making sure they can all lay flat.
In a bowl, combine the marinade ingredients. Pour marinade over skewers, lifting the skewers to make sure they all are covered with the marinade. Cover container and refrigerate a minimum of 3 hours (overnight is better).
Preheat grill to medium-high heat. Place the skewers on the grill and cook for 1 minute on each side. Remove from the grill and enjoy “Up the Middle”
Serve Cholula® Steak on a Stick with your favorite beverage.