Beef: Lemon Flank Steak Skewers

posted by Elle 05-24-102 10:20 AM

Lemon Flank Steak Skewers
Credit: Southern Living Magazine, June, 2002 pg. 134
Makes 12-16 appetizer servings
For easy slicing, freeze meat for 10 minutes first.
Preparation time: 30 minutes; Chill: 8 hours;
Soak skewers: 10 minutes; Grill time: 10 minutes

2/3 cup olive oil
4 teaspoons lemon zest
1/2 cup fresh lemon juice
2 teaspoons salt
1/2 teaspoon dried crushed red pepper
4 (2 lb.) flank steaks, cut diagonally into 1/4-inch slices
50 (12 inch) wooden skewers
Lemon Dipping Sauce
Garnish: Italian parsley

Directions for steak: Combine first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.

Place skewers in water to cover and let soak 10 minutes. Remove steak from marinade, discarding marinade. Thread each steak slice onto one skewer. Grill skewers, covered with grill lid, over medium-high heat (350 to 400 degrees) for 4 to 5 minutes on each side or to desired degree of doneness. Serve with lemon dipping sauce. Garnish, if desired, with parsley.

Lemon Dipping Sauce: Makes 4 1/2 cups (One medium lemon yields 2 to 3 tablespoons lemon juice and 1-1/2 to 2 teaspoons lemon zest.)

Ingredients for sauce:
2 (16 ounce) containers light sour cream
2 tablespoons prepared horseradish
2 teaspoons lemon zest
6 tablespoons fresh lemon juice
1 teaspoon salt
Garnish: lemon zest

Directions for sauce: Combine all ingredients; cover and chill at least one hour. Garnish, if desired, with lemon zest. Preparation time: 5 minutes; Chill time: one hour.

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