Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenOutdoor_cooking - Beef - Lemon Flank Steak Skewers
Famous Authors (View All Authors)
Outdoor_cooking - Beef -  Lemon Flank Steak Skewers Post by :marketing_ace Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1041

Click below to download : Outdoor_cooking - Beef - Lemon Flank Steak Skewers (Format : PDF)

Outdoor_cooking - Beef - Lemon Flank Steak Skewers

Makes 12-16 appetizer servings
For easy slicing, freeze meat for 10 minutes first.
Preparation time: 30 minutes; Chill: 8 hours;
Soak skewers: 10 minutes; Grill time: 10 minutes

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 lb.) flank steaks, cut diagonally into 1/4-inch slices
50 (12 inch) wooden skewers
Lemon Dipping Sauce
Garnish: Italian parsley


Directions for steak: 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 one skewer. Grill skewers, covered with grill lid, over medium-high heat (350 to 400 degrees) for 4 to 5 minutes on each side or to desired degree of doneness. Serve with lemon dipping sauce. Garnish, if desired, with parsley.

Lemon Dipping Sauce: Makes 4 1/2 cups (One medium lemon yields 2 to 3 tablespoons lemon juice and 1-1/2 to 2 teaspoons lemon zest.)

Ingredients for sauce:
2 (16 ounce) containers light sour cream
2 tablespoons prepared horseradish
2 teaspoons lemon zest
6 tablespoons fresh lemon juice
1 teaspoon salt
Garnish: lemon zest


Directions for sauce: Combine all ingredients; cover and chill at least one hour. Garnish, if desired, with lemon zest. Preparation time: 5 minutes; Chill time: one hour.
If you like this book please share to your friends :
NEXT BOOKS

Outdoor_cooking - London Broil Outdoor_cooking - London Broil

Outdoor_cooking - London Broil
3 to 5 lb. London Broil 1/2 bottle of Lawry's Teriyaki marinade 3 tbsp. Worcestershire sauce 3 tbsp. A-1 steak sauce 1 pkg. McCormick's meat marinade Oil Vinegar Water Large storage food bag Pierce London Broil with fork and place in food storage bag. Add Teriyaki marinade, Worcestershire sauce and steak sauce. Follow directions on McCormicks Meat Marinade and add to London Broil. Seal food storage bag and shake well. Refrigerate overnight. Bake at 350 degrees for 1 hour or BBQ.
PREVIOUS BOOKS

Outdoor_cooking - Beef -  Lemon-marinated Chuck Roast Outdoor_cooking - Beef - Lemon-marinated Chuck Roast

Outdoor_cooking - Beef -  Lemon-marinated Chuck Roast
1 (3 to 3-1/2 lb) beef chuck pot roast, cut 1-1/2" thick 1 teaspoon Dijon 1 teaspoon finely shredded lemon zest 1/3 cup fresh lemon juice 1/3 cup Olive oil 2 tablespoons sliced green onion 1 tablespoon sugar 1 tablespoon Worcestershire sauce 1-1/2 teaspoons salt 1/8 teaspoon freshly cracked black pepper Slash fat edges of roast. Place meat in a shallow baking dish. For marinade, place mustard and zest in a small bowl; gradually stir in lemon juice. Add oil, onion, sugar, Worcestershire sauce, salt and pepper. Pour over roast. Cover; let stand 6 hours or overnight in refrigerator, turning meat
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT