Grilled Flank Steak With Triple Dipping Sauces

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place steak in a large shallow dish.
  • Pour vinaigrette over it, turning to coat both sides.
  • Cover and refrigerate several hours or overnight, turning once or twice.
  • Lift steak from marinade, allowing excess to drain off.
  • Sprinkle both sides of steak with black pepper.
  • For the Salsa-Sour Cream Sauce, stir together sour cream, salsa, and lime juice.
  • Top with a chili pepper, if desired.
  • Cover and chill until serving time.
  • For the Honey Mustard-Yogurt Sauce, in a small bowl stir together honey mustard, yogurt, and dill weed.
  • Cover and chill until serving.
  • For the Horseradish-Mayo Sauce, in a small bowl stir together mayonnaise, horseradish, and chives.
  • Top with additional pieces of chives.
  • Cover and chill until serving time.
  • Grill steak over medium heat, turning once, until desired doneness, 12 to 15 minutes for medium.
  • Let steak rest for 5 minutes, then slice across the grain into thin strips, about 1/4 inch thick.
  • Loosely thread 2 or 3 strips onto 10- or 12-inch wooden skewers; add a grape or cherry tomato at the tip.
  • To assemble, open the two bunches of lettuce, keeping them intact. Place prepared lettuce on serving platter.
  • Arrange the assembled skewers on top of the lettuce leaves.
  • Place the cilantro sprigs and/or basil leaves in a small bowl.
  • Place the dipping sauces in additional small bowls.
  • To serve, have guests tear off a lettuce leaf and top with an herb sprig.
  • Then, top with a skewer of meat.
  • Fold lettuce leaf around skewered meat and gently pull to remove skewer, holding lettuce roll securely. Serve with dipping sauce.
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