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Source: America's Favorite Food Associations

Skewered Southwest Steak
Hot pepper sauce can be used instead of the jalapeno sauce.
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Serves: 6 (serving size: 2 skewers)
Prep Time: 20 minutes
Cook Time: 4 to 6 minutes
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1 approximately 1 1/2 pounds beef flank steak
salt
lime, slices (optional)
fresh cilantro, sprigs(optional)
3 large cloves garlic
1/2 cup fresh cilantro, lightly packed
3 tablespoons reduced sodium soy sauce
2 tablespoons olive oil
2 tablespoons lime juice, fresh
1 tablespoon jalapeno sauce
1 1/4 teaspoons cumin, ground




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

Place garlic in blender container. Cover; process, pulsing on and off, until garlic is finely chopped. Add 1/2 cup cilantro, soy sauce, olive oil, lime juice, jalapeno sauce and cumin; process until mixture is blended.

Trim fat from beef steak. Cut steaak 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.






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