Grilled Southwest Marinated Flank Steak & Veggie Kabobs
1 hour, 10 minutes
6 servings, 4 oz. steak and 1 skewer
2 lb. flank steak
1/4 c. H-E-B Specialty Series Southwest Marinade
1 large zucchini, sliced
1 bell pepper, cut into 1" segments
1/2 lb. mushrooms
2 Tbsp. Central Market Organic Olive Oil
1 1/2 tsp. fajita seasoning
6 wooden or metal skewers
Combine flank steak and marinade
in a large zipper bag or shallow pan.
Refrigerate 1 hour or until ready to grill.
If using wooden skewers,
soak in water
at least 30 minutes.
Meanwhile, prepare vegetable skewers
by alternating zucchini and bell
pepper with mushrooms. Brush with olive oil
and sprinkle with fajita s
Heat a charcoal or gas grill to
400°F. Place skewers on grill and
cook 10 minutes, turning once.
Leaving skewers on the grill, add
flank steak, close lid and grill 2
inutes. Turn meat over and
continue grilling for another 2-3
ith the lid open.
Turn meat once more and check
internal temperature of meat for
degree of doneness.
Remove veggie skewers and meat
from grill. Allow meat to rest on
ng board 5 minutes. Thin slice
steak across the grain and serve
Calories: 351, Total Fat: 16g, Saturated Fat: 5g, Sodium: 225mg, Carbo
hydrates: 6.5g, Dietary Fiber: 1g, Protein: 34g