If you could bear witness to what happened after we wrapped the photoshoot for these Flank Steak Skewers with Cilantro Dipping Sauce you’re be shocked!
Matt and I attacked the platter like we hadn’t seen food in 34 days. These thinly sliced flank steak skewers with a spicy cilantro dipping sauce were in our faces within 10 seconds and we didn’t even leave enough for the rest of the team to taste. #sorrynotsorry
These beauties are one of my most recent creations for my friends over at Better Homes and Gardens + Gold Peak tea! You might see them popping up on the pages of BHG sometime in the near future – but until then I thought you guys should probably have the recipe because they would be PERFECT for your weekend cinco de mayo celebrations! (duh!) The beef is marinated in green tea which gives it a little bit of asian flare, and then the cilantro jalapeño dipping sauce lends itself to a bit of a Mexican flare and the end result is seriously delish!
Beef Skewers with Cilantro Dipping Sauce
For the Steak and Marinade
- 1 large whole flank steak roughly 2 pounds
- 3 tablespoons soy sauce
- 2 teaspoons grated lemon zest
- 1 teaspoon grated lime zest
- 1 tablespoon lemon juice
- 1 tablespoon chili oil
- 1 cup Gold Peak Green Tea
- 4 garlic cloves minced
- 10- inch-long wooden skewers
- 2 large jalapeños
- 1/3 cup extra-virgin olive oil
- 1/3 cup fresh cilantro roughly chopped
- 2 tablespoons freshly squeezed lime juice
- Kosher salt and freshly cracked black pepper to taste
- Extra lime wedges for garnish
- Freeze flank steak for 30 minutes until slightly firm. Remove from the freezer and slice the steak across grain on a bias into 1/4-inch-thick strips. Place the steak in a zip-top bag and pour in the ingredients for the marinade. Seal and toss to evenly distribute. Remove excess air from the bag and marinate in the refrigerator for 30 minutes. Weave meat onto individual skewers and lay flat in shallow container.
- Heat a grill or grill pan to medium, and cook the beef skewers 1-2 minutes on each side until grill marks appear. Remove from the grill pan with a pair of tongs and set aside. Repeat with the remaining skewers, making sure to never crowd the pan.
- For the dipping sauce, char the jalapeños over a gas flame or under a broiler until blackened on all sides. Place the charred jalapeños in paper bag, seal and let stand 10 minutes, then peel, seed and finely chop the jalapeños. Place the diced jalapeños in a small bowl, and whisk in remaining dipping sauce ingredients. Season with salt and pepper and serve alongside the beef skewers.