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 seasoning.
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 minutes. Turn meat over 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.
Calories: 351, Total Fat: 16g, Saturated Fat: 5g, Sodium: 225mg, Carbohydrates: 6.5g, Dietary Fiber: 1g, Protein: 34g