Total preparation and cooking time: 30 minutes
1 beef flank steak (about 1-1/2 pounds)
Lime slices, fresh cilantro sprigs (optional)
3 large cloves garlic
1/2 cup lightly packed fresh cilantro leaves
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon jalapeño sauce or 1 teaspoon hot pepper sauce
teaspoons ground cumin
Soak twelve 10 to 12-inch bamboo skewers in water 10 minutes; drain.
Meanwhile place garlic in blender or food processor container. Cover; process, pulsing on and off, until garlic is finely chopped. Add remaining marinade ingredients; process until mixture is blended.
Cut beef steak across the grain into 1/4-inch thick strips. Combine beef and marinade in medium bowl; toss to coat. Let stand in refrigerator 10 minutes.
Thread beef, weaving back and forth, evenly onto skewers; discard marinade. Place skewers on grid over medium, ash-covered coals. Grill, uncovered, about 4 to 6 minutes for medium rare to medium doneness, turning occasionally. Season with salt, as desired. Garnish with lime slices and cilantro sprigs, if desired.
Makes 6 servings.
Broil Directions: Place skewers on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 6 to 7 minutes for medum rare to medium doneness, turning once.
Nutrition information per serving:
202 calories; 23 g protein; 1 g carbohydrate; 11 g fat; 213 mg sodium; 57 mg cholesterol; 4.4 mg niacin; 0.3 mg vitamin B6; 2.8 mcg vitamin B12; 2.5 mg iron; 4.1 mg zinc.
© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.