Sideline Skewers and Kickoff Quesadillas
Michael Pennisi created a chimichurri-style sauce for beef skewers. Serve the skewers with cumin-spiced quesadillas.
JOE LEWNARD | Staff Photographer
1½ pounds flank steak
5 cloves garlic
2 cups loosely packed fresh parsley
½ cup loosely packed cilantro
1 teaspoon fresh ground cumin
1 teaspoon dried Mexican oregano (Italian is OK)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon red pepper flakes
1 cup Querceto Chianti Classico
2 tablespoons lime juice
½ cup olive oil
20 Bamboo skewers (soak in water for 15 minutes prior to cooking
Batch of Kickoff Quesadillas
Slice the flank steak across the grain into ½-inch wide strips. Use a meat mallet to flatten the strips to around ¼-inch thickness. Place strips into a resealable bag or nonreactive container.
Add all the marinade ingredients except the oil to the work bowl of a food processor or blender and process for about 30 seconds. With the motor running, gradually add the oil and process for 30 more seconds.
Set aside 1/3 cup marinade in a small bowl and refrigerate. Pour remaining marinade over the steak toss to completely coat. Marinate in refrigerator/cooler for 6-12 hours.
Before cooking, let meat come to room temperature. Wipe excess marinade from strips and thread 1 or 2 meat strips onto each bamboo skewer.
Heat grill to medium-high heat. Cook skewers for 2 minutes on each side or longer if well done meat is desired. Baste cooked sides with reserved marinade.
Serves four to five.
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