Ingredients
-
-
3/4 cup olive oil (can use a little less oil if desired)
-
1 tablespoon grated lemon zest
-
1/2 cup fresh lemon juice
-
2 tablespoons fresh minced garlic (or to taste)
-
Tabasco sauce or red pepper, spice
-
1 teaspoon black pepper
-
2 lbs flank steaks (4, cut diagonally into 1/4-inch slices)
-
seasoning salt (or use white salt to taste)
-
50 (12 inch) wooden skewers
-
-
2 (16 ounce) containers sour cream
-
2 1/2 tablespoons horseradish (can use less to taste)
-
6 tablespoons fresh lemon juice
Instructions
- For the flank steak; in a bowl combine the oil, zest, lemon juice, garlic, Tabasco and black pepper; transfer to a large heavy-duty Ziploc plastic bag.
- Add in the sliced beef and seal bag tightly; turn to coat the beef with marinade.
- Refrigerate for 8 hours.
- For the dipping sauce; combine all ingredients in a glass bowl; cover and chill a for about 3-24 hours before using.
- Soak the wooden skewers in water for 30 minutes.
- Remove the beef from marinade and discard the marinade.
- Thread each slice of marinated steak onto 1 skewer and place onto a large baking sheet.
- Season each beef skewer with seasoned salt and more black pepper.
- Place on a medium grill (about 350-375°F).
- Grill until desired doneness (I usually grill them for about 8 minutes turning once or twice).
- Serve with lemon dipping sauce.
- Delicious!