Flank steak is one of those beef cuts that is often overlooked simply because people are aware of how tender and flavorful it can be when cooked right. In this recipe from All Fired Up: Smokin' Hot BBQ Secrets from the South's Best Pitmasters (Oxmoor House, 2013), acclaimed pitmaster Troy Black and the team at Southern Living hit it out of the park by slicing the flank steak thinly to create grab-and-go lemony beef skewers.
Note that when slicing the beef, pay attention to the natural grain running through the meat and cut across the grains as this will lead to a much more tender final product.
LEMON FLANK STEAK SKEWERS
Makes: 12 to 16 appetizer servings
Hands-On Time: 33 min.
Total Time: 8 hours, 43 min.
4 (2-lb.) flank steaks
2⁄3 cup olive oil
4 tsp. lemon zest
1⁄2 cup fresh lemon juice
2 tsp. salt
1⁄2 tsp. dried crushed red pepper
50 (12-inch) wooden skewers
Lemon Dipping Sauce
Garnish: lemon wedges
1. Cut steaks diagonally into1⁄4-inch slices. Combine olive oil and next 4 ingredients in a shallow dish or zip-top plastic freezer bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.
2. Soak wooden skewers in water 30 minutes.
3. Preheat grill to 350° to 400° (medium-high) heat. Removesteak from marinade, discarding marinade. Thread each steakslice onto 1 skewer.
4. Grill beef, covered with grilllid, 4 to 5 minutes on each sideor to desired degree of doneness. Serve with Lemon Dipping Sauce. Garnish, if desired.
LEMON DIPPING SAUCE
Makes: 41⁄2 cups
Hands-On Time: 10 min.
Total Time: 1 hour, 10 min.
Note: One medium lemon yields 2 to 3 Tbsp. lemon juice and 11⁄2 to 2 tsp. lemon zest.
2 (16-oz.) containers reduced-fat sour cream
2 Tbsp. refrigerated horseradish
2 tsp. lemon zest
6 Tbsp. fresh lemon juice
1 tsp. salt
Garnish: lemon zest
1. Combine first 5 ingredients; cover and chill at least 1 hour. Garnish, if desired.