Lean Flank Steak benefits from a flavorful marinade before being threaded on kabobs and hitting the grill. Enjoy at a party or a quick week night meal.
Soak twelve 10 or 12-inch wooden skewers in enough water to cover 10 minutes; drain.
Place garlic in blender container. Cover; process, pulsing on and off, until garlic is finely chopped. Add remaining marinade ingredients; process until mixture is blended.
Cut beef Flank Steak diagonally across the grain into 1/4-inch thick strips. In medium bowl, combine beef and marinade; toss to coat. Marinate 10 minutes.
Thread an equal amount of beef, weaving back and forth, onto each skewer. Place beef on grid over medium ash-covered coals; grill, covered, 4 to 6 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Season with salt, as desired. Garnish with lime and cilantro sprigs, if desired.
To check the temperature of the coals, cautiously hold your hand, palm side down, at cooking height (just above the grid). Count the number of seconds you can hold your hand in that position before the heat is uncomfortable and you have to pull it away: 4 seconds for medium coals.
Broil Tip: To broil, place skewers on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 6 to 7 minutes, turning once.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 183 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 42 mg Cholesterol; 183 mg Sodium; 1 g Total Carbohydrate; 0.2 g Dietary Fiber; 24 g Protein; 1.7 mg Iron; 7 mg NE Niacin; 0.5 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.4 mg Zinc; 27.3 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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