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.