Steak Strips Ole
- SERVES
- 6
- COOK TIME
- 10 Min
Thin strips of flank steak spiked with Southwestern seasonings are sure to be a hit, so make a meal of this no-fuss appetizer. Serve it on skewers or wrap the meat in warmed tortillas with shredded cheese, lettuce, tomato, or any of your favorite Tex-Mex toppings. Bet it will be a hit with everyone in your family!
What You'll Need
- 36 (6-inch) wooden skewers
- 1 (1- to 1-1/2-pound) flank steak
- 1/3 cup lime juice
- 2 tablespoons vegetable oil
- 1 tablespoon water
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 1/2 teaspoon salt
What to Do
- Soak wooden skewers in water 30 minutes. Cut steak diagonally across grain into 1/4-inch-thick strips. Thread beef evenly onto skewers, weaving back and forth; place in a shallow dish.
- Combine line juice and next 6 ingredients in a bowl; pour over beef. Cover and chill 30 minutes.
- Preheat the grill. Cook beef, without grill lid, over medium coals (300 degrees to 350 degrees) 3 minutes on each side or to desired degree of doneness. Garnish, if desired, with lime rind curls.
- Makes 3 dozen.
Notes
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