Skewers are an easy and quick way to grill! These beef skewers always turn out delicious and juicy thanks to the coating of olive oil which locks in moisture. We used limited edition Cilantro and Habanero olive oils, but feel free to try this recipe with our Garlic Olive Oil and/or Jalapeño Olive Oil.
Rated 3.2 stars by 6 users
Jonathan Sciabica
4-6
10 minutes
10 minutes
1 Lb Flank Steak
3 Tbsp Sciabica's Cilantro Extra Virgin Olive Oil
1 Tbsp Sciabica's Habanero Extra Virgin Olive Oil
2 Tsp Garlic Powder
2 Tsp Dried Thyme
1 Tsp Honey
1 Pinch of Sea Salt and Fresh Ground Black Pepper to taste
Lightly salt the Flank Steak with coarsely ground sea salt. Rub into meat.
In a bowl, mix the olive oils, garlic powder, dried thyme, honey, and black pepper. Feel free to change the ratio of Cilantro to Habanero based on your preference for heat.
Dunk the Flank Steak in the marinade mixture. Set aside for a least 10 minutes.
For best results, the meat should be allowed to come to nearly room temp before grilling.
Slice the meat, with the grain, into 1 inch wide strips. "Accordion" the strips on onto skewers. (If you are using wood skewers, soak them in water for at least 15 minutes before.)
Salt and pepper the ready to cook skewers to taste.
Place skewers on the grill. Cook over direct heat for 5 minutes flip and cook an additional 5 minutes or until the meat reaches desired doneness.
We used a grill basket to simplify the grilling and turning.
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