Grilled Flank Steak Kabobs

Warmer weather has set in here in the Deep South. That means the meats can get on the grill and taste so much better than oven cooking.

Flank steak is one of those meats that you look at in the grocery store and wonder what you can do with it. Well here is one recipe that is rather easy (grilling meats usually is) and juicy and tasty. Sometimes this cut of meat can be tough, even when you marinade it, but along with the marinade this recipe has you slicing the meat thin, which I believe helped. So now, when Whole Food has some grass-fed flank steak for sale, I will buy up a few slabs to keep on hand for this recipe. It doesn't hurt that this cut is usually at a lesser cost than the london broils, or rib-eyes!

1 1/2 pounds beef flank steaks
1 cup dry red wine
1/4 cup olive oil
1/4 cups minced shallots (I used onions because I never seem to have shallots on hand)
6 cloves of garlic, minced
1 tablespoons of snipped fresh rosemary (grow those herbs people!)

1. Slice the flank steak against the grain into 1/4-inch slices. Place meat in a 1-gallon resealable plastic bag set in a shallow dish.
2. For marinade, in a small bowl combine red wine, olive oil, shallots, garlic and rosemary. Pour marinade over the meat in the bag. Seal the bag and turn to coat meat. Marinate in the refrigerator for 2-4 hours, turning occasionally.
3. On metal skewers, or soaked (30 minutes) wooden ones, thread the meat accordion style. Place the steak kabobs on a grill rack directly over medium heat. Cover and grill for 8-9 minutes, turning kabobs halfway through grilling. 

Serve with your choice of vegetables. I served mine over some spaghetti squash. But some grilled carrots or grilled asparagus would be nice too.