Skewered Southwest Steak


  • 1 beef flank steak (approx. 1 1⁄2 pounds)
  • Salt
  • Lime slices (optional)
  • Fresh cilantro sprigs (optional)


  •  3 large cloves garlic
  • 1⁄2 c fresh cilantro, lightly packed
  • 3 T reduced-sodium soy sauce
  • 2 T fresh lime juice
  • 1 T jalapeno sauce or 1 teaspoon hot pepper sauce
  • 1 1⁄4 t ground cumin


    1. Soak twelve 10 or 12-inch wooden skewers in enough water to cover 10 minutes; drain.
    2. Place garlic in blender container. Cover; process, pulsing on and off, until garlic is finely chopped.
    3. Add remaining marinade ingredients; process until mixture is blended.
    4. Trim fat from beef steak. Cut steak diagonally across the grain into 1/4-inch thick strips.
    5. Preheat grill to medium.
    6. In medium bowl, combine beef and marinade; toss to coat. Marinate 10 minutes.
    7. Thread an equal amount of beef, weaving back and forth, onto each skewer.
    8. Place beef on grid and grill, uncovered, 4 to 6 minutes for medium rare to medium doneness, turning once.
    9. Season with salt, as desired.
    10. Garnish with lime and cilantro sprigs, if desired.

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