Lemon Flank Steak Skewers with Lemon Dipping Sauce

Reprinted with permission from the publisher, Oxmoor House, from All Fired Up by Troy Black and Southern Living. Copyright 2013.

Lemon Flank Steak Skewers with Lemon Dipping Sauce

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    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


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    • 1

      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.

    • 2

      Soak wooden skewers in water 30 minutes.

    • 3

      Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Thread each steak slice onto 1 skewer.

    • 4

      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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