Skewered Southwest Steak

• 25 min
• 6 SERVINGS
• 180 Cal
• 24 g Protein

Ingredients:

• 1 beef Flank Steak (approx. 1-1/2 pounds)

• 1 tablespoon minced garlic
• 1/2 cup fresh cilantro, lightly packed
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon jalapeno hot pepper sauce or 1 teaspoon hot pepper sauce
• 1-1/4 teaspoons ground cumin

• Lime slices, cilantro sprigs (optional)

Cooking:

1. Soak twelve 10 or 12-inch wooden skewers in enough water to cover 10 minutes; drain.
2. 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.
3. 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.
4. 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.
Cook's Tip:

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.