Skewered Southwest Steak

• From: National Cattleman's Beef Association

Ingredients

• 1 beef flank steak (approx. 1-1/2 pounds)

• salt

• Lime slices (optional)

• Fresh cilantro sprigs (optional)

• 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

• 1-1/4 teaspoons ground cumin

Directions

• Soak twelve 10 or 12-inch wooden skewers in enough water to cover 10 minutes; drain.
• 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.
• 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. 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.