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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 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
ning once.
Leaving skewers on the grill, add flank steak, close lid and grill 2 minutes. Turn meat ov
er and 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.
Thin slice steak across the grain and serve with a veggie skewer.

Nutritional Information

Calories: 351, Total Fat: 16g, Saturated Fat: 5g, Sodium: 225mg, Carbohydrates: 6.5g, Die
tary Fiber: 1g, Protein: 34g


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