Beef Skewers with mojo verde sauce

By lorik

A fresh bay leaf yields the best flavor. But in a pinch, if you only have dried leaves, it’s okay. Though, use the most vibrant one you have on hand.

Makes 5 servings (15 skewers) Total time: 30 minutes

Ingredients

• FREEZE:
• 1 lb. flank steak, trimmed
• COMBINE:
• 1 tsp. each sweet paprika, ground cumin, and dried oregano
• 1/2 tsp. each kosher salt and black pepper
• MINCE:
• 1 bunch fresh cilantro or parsley, stemmed (about 1 cup)
• 2 cloves garlic, chopped
• 1 tsp. red pepper flakes
• 1 fresh bay leaf, crumbled
• 1/4 cup extra-virgin olive oil
• 2 Tbsp. sherry vinegar

Preparation

Step 1

Freeze steak 15 minutes.

Combine paprika, cumin, oregano, 1/2 tsp. salt, and 1/2 tsp. pepper for the rub. Mince cilantro, garlic, pepper flakes, and bay leaf in a food processor for the sauce.

Add oil and vinegar; pulse until smooth, then season with salt and pepper. Preheat grill to medium-high. Brush grill grate with oil.

Slice steak against the grain into 15 thin strips, then toss with rub. Thread strips, accordion-style, onto metal skewers. Grill skewers, covered, until steak is cooked through and lightly charred around the edges, about 2 minutes per side. Serve skewers with sauce.

Per serving: 159 cal; 7g total fat (3g sat); 59mg chol; 246mg sodium; 3g carb; 1g fiber; 20g protein