Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Skirt Steak Brochettes

  • Yield: 4 servings


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced shallots
  • 4 tablespoons olive oil
  • 1/2 teaspoon cracked black pepper
  • Juice and zest of 1 lemon
  • 1/2 pound flank steak, cut with the grain into 1/2-inch thick slices
  • 12 wood skewers, soaked 30 minutes in warm water to prevent burning
  • Frisée or other salad greens, for garnish
  • Light tomato vinaigrette, for serving


  • In a shallow bowl whisk together vinegar, shallots, olive oil, pepper, lemon juice and zest. Thread meat on skewers and add to marinade; set aside for 1 hour. Grill skewers on a preheated grill, a few minutes per side. Serve 3 per person, garnished with salad greens and a spoonful of vinaigrette.