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 (2-pound) flank steaks, cut diagonally into 1/4-inch slices
- 50 (12-inch) wooden skewers
- Lemon Dipping Sauce
- 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 at a Glance
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