Skewered Southwest Steak Hoisin
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)
Lime slices, optional
Fresh cilantro sprigs, optional
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
Source: The Cattlemen’s Beef Board