Skewered Southwest Steak Hoisin

For the 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 jalapeno sauce or 1 teaspoon hot pepper sauce (to taste)

1 1/4 teaspoons ground cumin

For the steak:

1 beef flank steak (about 1 1/2 pounds)

Salt

Lime slices, optional

Fresh cilantro sprigs, optional

Soak 12 (10 to 12-inch) wooden skewers for 10 minutes in enough water to cover; drain.

To prepare the marinade: 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.

To prepare the steak: 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. Discard marinade. 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.

Yield: 6 servings

Source: The Cattlemen's Beef Board