Grilled Flank Steak With Triple Dipping Sauces
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 1⁄2 lbs beef flank steak or 1 1/2 lbs boneless beef top sirloin steaks, about 1 inch thick
- 1⁄2 cup bottled Italian vinaigrette dressing or 1/2 cup balsamic vinaigrette
- 1⁄3 cup sour cream
- 2 tablespoons chunky salsa
- 1 tablespoon lime juice
- chili pepper
- 1⁄4 cup honey mustard
- 1⁄4 cup plain low-fat yogurt
- 2 tablespoons snipped fresh dill weed
- 1⁄3 cup mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons chopped fresh chives
- 1 1⁄2 teaspoons fresh coarse ground black pepper
- red grape tomatoes or cherry tomatoes
- 2 2 bunches bibb lettuce or 2 bunches butter lettuce
- fresh cilantro stems, and or basil leaves
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<html />