Best Lemony Flank Steak Skewers With Lemon Dipping Sauce Recipes

FLANK STEAK WITH LEMON-LIME HERB SAUCE

Steps:

• Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
• In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
• Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
• Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.

BRAISED FLANK STEAK WITH LEMON AND GARLIC

Steps:

• Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
• Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
• To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.

LEMONY FLANK STEAK SKEWERS WITH LEMON DIPPING SAUCE

Steps:

• For the flank steak; in a bowl combine the oil, zest, lemon juice, garlic, Tabasco and black pepper; transfer to a large heavy-duty Ziploc plastic bag.
• Add in the sliced beef and seal bag tightly; turn to coat the beef with marinade.
• Refrigerate for 8 hours.
• For the dipping sauce; combine all ingredients in a glass bowl; cover and chill a for about 3-24 hours before using.
• Soak the wooden skewers in water for 30 minutes.
• Remove the beef from marinade and discard the marinade.
• Thread each slice of marinated steak onto 1 skewer and place onto a large baking sheet.
• Season each beef skewer with seasoned salt and more black pepper.
• Place on a medium grill (about 350-375°F).
• Grill until desired doneness (I usually grill them for about 8 minutes turning once or twice).
• Serve with lemon dipping sauce.
• Delicious!