Lemon Flank Steak Skewers

For easy slicing, freeze meat for 10 minutes first.

Yield: 12 to 16 appetizer servings

Ingredients

• 2/3  cup  olive oil
• 4  teaspoons  lemon zest
• 1/2  cup  fresh lemon juice
• 2  teaspoons  salt
• 1/2  teaspoon  dried crushed red pepper
• 4  (2-pound) flank steaks, cut diagonally into 1/4-inch slices
• 50  (12-inch) wooden skewers
• Lemon Dipping Sauce
• Garnish: Italian parsley

Preparation

Combine first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.

Place skewers in water to cover, and let soak 10 minutes.

Remove steak from marinade, discarding marinade.

Thread each steak slice onto 1 skewer.

Grill skewers, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or to desired degree of doneness. Serve with Lemon Dipping Sauce. Garnish, if desired.