FLANK STEAK KABOBS

Saturday, September 19, 2009

Serves 4-6

Flank steak is a cut from the belly of the cow. The flank is a long, flat muscle. It’s lean, but tough. To turn flank steak into a tender and delicious piece of meat, just marinate it. The acid in the marinade breaks down the meats’ tough fibers and then the seasonings perfume it with delicious flavor.

Most kids I know love steak. Because of its relatively inexpensive cost, flank steak is the perfect cut for families and others watching their budgets. It’s cowboy food, food for the common man. It’s what you get when you order steak in a bistro in France, carne asado in Mexico, fajitas in Texas, or stir fried beef in China. It may be cheap, but with a little soak, you can dress it up and take it anywhere. It’s not greasy or fatty like those other cheap cuts they slice up steak-style to make it look like you are getting a good deal. The flavor is honest and good, and there are a plethora of ways to change it just by changing the marinade.

In this recipe, the steak is cut into cubes, marinated, and then skewered and grilled. Meat on a stick is fun. When things are feeling blah, give it a try. Children love fun, and they love beef.

3 lbs flank steak, cut into 1-inch cubes

marinade:
¾ cup dry sherry
½ cup soy sauce
4 Tbsp vegetable oil
3 crushed garlic cloves
1 large minced onion
2 ½ tsp ground ginger

1. MAKE MARINADE – in a gallon-size sealable plastic bag, combine ingredients for marinade.

2. ADD STEAK – Add cubes of flank steak to marinade and refrigerate for 2-24 hours.

3. COOK: Remove meat from refrigerator about 1 hour before you plan to cook it. Preheat grill to HIGH. Remove meat from marinade and pat dry. Thread beef onto metal skewers (if bamboo, soak in water first) with sides of pieces touching. Grill or broil until meat is rare to medium rare, about 2 minutes per side.

4. SERVE: Serve over rice with vegetable kabobs (bell pepper, onion, cherry tomatoes).

Peace and love from my kitchen to yours,
Waverly