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Skewered Flank Steak With Horseradish-Lemon Dipping Sauce

Prep time 41 mins
Other time 8 hrs, 40 mins
Yield Makes 8 appetizer servings


  • 1/3 cup olive oil
  • 2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon dried crushed red pepper
  • 2 (2-lb.) flank steaks, cut diagonally into 32 (1/4-inch-thick) slices
  • Horseradish-Lemon Dipping Sauce
  • 32 (12-inch) wooden skewers

How to Make It

  1. Combine first 5 ingredients in a large shallow dish or zip-top plastic freezer bag; add steak. Cover and chill 8 hours, turning occasionally.

  2. Meanwhile, prepare Horseradish-Lemon Dipping Sauce.

  3. Soak skewers in water to cover 30 minutes.

  4. Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Thread 1 steak slice onto each skewer.

  5. Grill steak, in batches, covered with grill lid, 4 to 5 minutes on each side or to desired degree of doneness. Serve with Horseradish-Lemon Dipping Sauce.