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Lemony Flank Steak Skewers With Lemon Dipping Sauce

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“Since I make this recipe for my BBQ get togethers, the amounts I have listed will make a ton of skewers, you might want to reduce the recipe to half and only use two steaks which should give you about 20-25 skewers (yield is only estimated) or make the complete recipe to feed a crowd! The amounts stated for the dipping sauce will yield about 4-1/2 cups, you might also want to reduce to half. To save time slice the meat a day ahead, and to make slicing easier, partially freeze the steaks before slicing for about 15 minutes. Plan ahead the dipping sauce needs to be chilled for a minimum of three hours before serving, or make 24 hours in advance, and the beef strips needs to marinade for 8 hours. This recipe also works well using pork strips! This is delicious, and a real crowd-pleaser!”
READY IN:
8hrs 8mins
YIELD:
50 skewers (approx)
UNITS:
US

Ingredients Nutrition

Directions

  1. For the flank steak; in a bowl combine the oil, zest, lemon juice, garlic, Tabasco and black pepper; transfer to a large heavy-duty Ziploc plastic bag.
  2. Add in the sliced beef and seal bag tightly; turn to coat the beef with marinade.
  3. Refrigerate for 8 hours.
  4. For the dipping sauce; combine all ingredients in a glass bowl; cover and chill a for about 3-24 hours before using.
  5. Soak the wooden skewers in water for 30 minutes.
  6. Remove the beef from marinade and discard the marinade.
  7. Thread each slice of marinated steak onto 1 skewer and place onto a large baking sheet.
  8. Season each beef skewer with seasoned salt and more black pepper.
  9. Place on a medium grill (about 350-375°F).
  10. Grill until desired doneness (I usually grill them for about 8 minutes turning once or twice).
  11. Serve with lemon dipping sauce.
  12. Delicious!

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