Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Balsamic vinegar |
2 tablespoons | Minced shallots |
4 tablespoons | Olive oil |
½ teaspoon | Cracked black pepper |
\N \N | Juice and zest of 1 lemon |
½ pounds | Flank steak, cut with the |
\N \N | Grain into 1/2-inch thick |
\N \N | Slices |
12 \N | Wood skewers, soaked 30 |
\N \N | Minutes in warm water to |
\N \N | Prevent burning |
\N \N | Frisee or other salad greens |
\N \N | For garnish |
\N \N | Light tomato vinaigrette, |
\N \N | For serving |
In a shallow bowl whisk together vinegar, shallots, olive oil, pepper, lemon juice and zest. Thread meat on skewers and add to marinade; set aside for 1 hour. Grill skewers on a preheated grill, a few minutes per side. Serve 3 per person, garnished with salad greens and a spoonful of vinaigrette.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE127