Reprinted with permission from the publisher, Oxmoor House, from All Fired Up by Troy Black and Southern Living. Copyright 2013.
|4 (2-lb) flank steaks||1/2 teaspoon dried crushed red pepper|
|2/3 cup olive oil||50 (12-inch) wooden skewers|
|6 teaspoons lemon zest||2 (16-oz.) containers reduced-fat sour cream|
|1/2 cup + 6 tablespoons fresh lemon juice||2 tablespoons refrigerated horseradish|
|3 teaspoons salt||garnish: lemon wedges|
Cut steaks diagonally into 1⁄4-inch slices. Combine olive oil, 4 tsp. lemon zest, 1/2 cup fresh lemon juice, 2 tsp. salt and the crushed red pepper in a shallow dish or zip-top plastic freezer bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.
Soak wooden skewers in water 30 minutes.
Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Thread each steak slice onto 1 skewer.
Grill beef, covered with grill lid, 4 to 5 minutes on each side or to desired degree of doneness. Serve with Lemon Dipping Sauce. Garnish with lemon wedges, if desired.
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