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Grilled Southwest Marinated Flank Steak & Veggie Kabobs
Prep Time:
1 hour, 10 minutes
Cook Time:
15 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 m
inutes. Turn meat over and continue grilling for another 2-3 minutes w
ith the lid open.
Turn meat once more and check internal temperature of meat for desired
degree of doneness.
Remove veggie skewers and meat from grill. Allow meat to rest on cutti
ng board 5 minutes. Thin slice steak across the grain and serve with a
veggie skewer.

Nutritional Information

Calories: 351, Total Fat: 16g, Saturated Fat: 5g, Sodium: 225mg, Carbo
hydrates: 6.5g, Dietary Fiber: 1g, Protein: 34g


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