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    Beef: Skewered Southwest Steak Hoisin


    Source of Recipe


    The Cattlemen's Beef Board

    List of Ingredients




    For the marinade:
    3 large cloves garlic
    1/2 cup fresh cilantro ; lightly packed
    3 tablespoons reduced-sodium soy sauce
    2 tablespoons olive oil
    2 tablespoons fresh lime juice
    1 tablespoon jalapeno sauce or 1 teaspoon hot pepper sauce (to taste)
    1 1/4 teaspoons ground cumin

    For the steak:
    1 beef flank steak (about 1 1/2 pounds)
    Salt
    Lime slices
    Fresh cilantro sprigs

    Recipe



    Soak 12 (10 to 12-inch) wooden skewers for 10 minutes in enough water to cover; drain.

    To prepare the marinade: Place garlic in blender container. Cover; process, pulsing on and off, until garlic is finely chopped. Add remaining marinade ingredients; process until mixture is blended.

    To prepare the steak: Trim fat from beef steak. Cut steak diagonally across the grain into 1/4-inch-thick strips. In medium bowl, combine beef and marinade; toss to coat. Marinate 10 minutes. Thread an equal amount of beef, weaving back and forth, onto each skewer. Discard marinade. Place beef on grid over medium, ash-covered coals. Grill, uncovered, 4 to 6 minutes for medium rare to medium doneness, turning once. Season with salt as desired. Garnish with lime and cilantro sprigs, if desired.

    Yield: 6 servings

 

 

 

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