Recipe

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• 1/3 cup olive oil
• 2 tsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp salt
• 1/4 tsp dried crushed red pepper
• 2 (2-lb.) flank steaks, cut diagonally into 32 (1/4-inch-thick ) slices
• horseradish-lemon dipping sauce
• 32 (12-inch) wooden skewers

• 1 Combine first 5 ingredients in a large shallow dish or zip-top plastic freezer bag; add steak. Cover and chill 8 hours, turning occasionally.
• 2 Meanwhile, prepare Horseradish-Lemon Dipping Sauce.
• 3 Soak skewers in water to cover 30 minutes.
• 4 Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Thread 1 steak slice onto each skewer.
• 5 Grill steak, in batches, covered with grill lid, 4 to 5 minutes on each side or to desired degree of doneness. Serve with Horseradish-Lemon Dipping Sauce.