Lemon Flank Steak Skewers

For easy slicing, freeze meat for 10 minutes first.

  • Yield: 12 to 16 appetizer servings


  • 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 none (2-pound) flank steaks, cut diagonally into 1/4-inch slices
  • 50 none (12-inch) wooden skewers
  • none Lemon Dipping Sauce
  • none Garnish: Italian parsley


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 1 skewer.

Grill skewers, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or to desired degree of doneness. Serve with Lemon Dipping Sauce. Garnish, if desired.


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Lemon Flank Steak Skewers Recipe