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 mushroom
s. Brush with olive oil
and sprinkle with fajita seasoning.
Heat a charcoal or gas grill to
400°F. Place skewers on grill and
cook 10 minutes, tur
Leaving skewers on the grill, add
flank steak, close lid and grill 2
minutes. Turn meat ov
continue grilling for another 2-3
minutes with 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
cutting board 5 minutes.
steak across the grain and serve
with a veggie skewer.
Calories: 351, Total Fat: 16g, Saturated Fat: 5g, Sodium: 225mg, Carbohydrates: 6.5g, Die
tary Fiber: 1g, Protein: 34g