Skewered Southwest Steak

1 beef flank steak (approx. 1-1/2 pounds)
Salt
Lime slices (optional)
Fresh cilantro sprigs (optional)
MARINADE:
3 large cloves garlic
1/2 cup fresh cilantro, lightly packed
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon jalapeņo sauce or 1 teaspoon hot pepper sauce
1 1/4 teaspoons ground cumin

Soak twelve 10 or 12-inch wooden skewers in enough water to cover 10 minutes; drain.

Place garlic in blender container. Cover; process, pulsing on and off, until garlic is finely chopped. Add remaining marinade ingredients; process until mixture is blended.

Trim fat from beef steak. Cut steak diagonally across the grain into 1/4-inch thick strips. In medium bowl, combine beef and marinade; toss to coat. Marinate 10 minutes.

Thread an equal amount of beef, weaving back and forth, onto each skewer.

Place beef on grid over medium ash-covered coals; grill, uncovered, 4 to 6 minutes for medium rare to medium doneness, turning once.

Season with salt, as desired. Garnish with lime and cilantro sprigs, if desired.

Makes 6 servings
Source: Cattlemen's Beef Board