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posted: 10/10/2012 5:53 AM

Sideline Skewers and Kickoff Quesadillas

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  • Michael Pennisi created a chimichurri-style sauce for beef skewers. Serve the skewers with cumin-spiced quesadillas.

       Michael Pennisi created a chimichurri-style sauce for beef skewers. Serve the skewers with cumin-spiced quesadillas.
    JOE LEWNARD | Staff Photographer

  • Michael Pennisi

      Michael Pennisi


1 pounds flank steak


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5 cloves garlic

2 shallots

2 cups loosely packed fresh parsley

cup loosely packed cilantro

1 teaspoon fresh ground cumin

1 teaspoon dried Mexican oregano (Italian is OK)

1 teaspoon salt

teaspoon black pepper

1 teaspoon red pepper flakes

1 cup Querceto Chianti Classico

2 tablespoons lime juice

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 -inch wide strips. Use a meat mallet to flatten the strips to around -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.

Michael Pennisi

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