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Harney Lane | Live Life Unhurried

VISIT THE ESTATE

Flank Steak Skewers with Zinfandel

Pairs With Henry Ranch Zinfandel

  • Yield: 4-6 Servings
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 45-50 minutes

Ingredients

For the Steak

  • 3 lbs flank steak 
  • Wooden or metal skewers 

Herb & Spice Marinade

  • ½ cup extra-virgin olive oil 
  • 4 tbsp red wine vinegar 
  • 6 cloves garlic, finely minced 
  • 2 tbsp fresh rosemary, finely chopped 
  • 2 tbsp fresh thyme leaves, chopped 
  • 2 tbsp fresh parsley, chopped 
  • 2 tsp kosher salt 
  • 1½ tsp freshly cracked black pepper 
  • 1½ tsp smoked paprika 
  • 1 tsp crushed red pepper flakes 
  • Zest of 1 lemon 

For the Vegetables

  • 2 large red onions, cut into wedges 
  • 2 cups cherry tomatoes 
  • 16–18 shishito peppers 
  • 2–3 tbsp olive oil 
  • 1 tsp kosher salt 
  • ½ tsp freshly cracked black pepper 

For Finishing

  • Fresh chopped parsley 
  • Flaky sea salt 
  • Optional squeeze of lemon

Preparation

  1. Slice the Steak. Locate the grain of the flank steak and slice against the grain into long strips about ½–¾ inch wide. The strips should remain long so they can fold into ribbons when skewered. 
  1. Make the Marinade. In a bowl, whisk together: olive oil, red wine vinegar, garlic, rosemary, thyme, parsley, kosher salt, black pepper, smoked paprika, crushed red pepper flakes, and lemon zest. Add the steak strips and toss until evenly coated. Cover and refrigerate 2–4 hours. Remove from the refrigerator 30 minutes before grilling. 
  1. Prepare the Vegetables. In a separate bowl, once the meat has been removed from the refrigerator, toss the red onion wedges, cherry tomatoes, and shishito peppers with olive oil, kosher salt, and black pepper until lightly coated. 
  1. Assemble the Skewers. Thread the steak strips onto skewers in a folded ribbon (accordion) pattern, alternating with vegetables. Leave a little space between pieces so heat can circulate. If using wooden skewers, soak them in water for 30 minutes beforehand. 
  1. Grill. Preheat grill to medium heat (300-350°F) and lightly oil the grates. Grill skewers 5-10 minutes per side , turning every few minutes for up to 20 minutes total. Remove when the steak reaches 140°F for medium. 
  1. Rest & Finish. Let skewers rest 5 minutes. If desired, finish with fresh chopped parsley, flaky sea salt, and a squeeze of lemon.