Skewered Southwest Beef Steak

Skewered Southwest Beef Steak

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.

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