Asian Inspired Grilled Flank Steak Skewers

This week's grill recipe is Flank Steak Skewers. These are easy, delicious and actually a very light cut of beef. 

Steak of any kind can be intimidating on the grill, cook it too long and you can't chew it, cook it for too short of a time and you're maybe in the hospital. But, these thin strips cook quickly and are easy to gauge for "doneness". Plus... eating anything off of a skewer is fun. 

The important thing about cooking meat on skewers, or shish-kabobs, is to not crowd the meat on the stick, so that it can cook evenly.  And to soak the skewers in water for about 30 minutes before cooking to avoid too much burning. 

And just a tip, always cut the meat across the grain, at a slight angle, with a very sharp knife. 

Ingredients:

1 1/2 lbs of flank steak, sliced thin

1 1/2 cups reduced sodium soy sauce, or liquid aminos if gluten-free

2 cloves minced garlic

1 tsp sesame oil

Juice from 1 lime

Method:

-Soak wooden skewers in water for 30 minutes

-Mix all sauces and seasonings together in a bowl and marinate steak strips for 1 hour or more.

-Discard marinade and skewer meat strips onto sticks.

-Heat grill to high

-Place skewers on grill and cook for 3 or so minutes on each side until cooked through, (or to desired doneness)

-Remove from heat, and set aside for 4 minutes.

Enjoy steak skewers with steamed veggies and brown rice. 

Eat well, eat healthy and move your body!