Lemony Flank Steak Skewers With Lemon Dipping Sauce

• FLANK STEAK
• 3/4 cup olive oil (can use a little less oil if desired)
• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice
• 2 tablespoons fresh minced garlic (or to taste)
• Tabasco sauce or red pepper, spice
• 1 teaspoon black pepper
• 2 lbs flank steaks (4, cut diagonally into 1/4-inch slices)
• seasoning salt (or use white salt to taste)
• 50 (12 inch) wooden skewers
• LEMON DIPPING SAUCE
• 2 (16 ounce) containers sour cream
• 2 1/2 tablespoons horseradish (can use less to taste)
• 6 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (can use more)
• salt

1. For the flank steak; in a bowl combine the oil, zest, lemon juice, garlic, Tabasco and black pepper; transfer to a large heavy-duty Ziploc plastic bag.
2. Add in the sliced beef and seal bag tightly; turn to coat the beef with marinade.
3. Refrigerate for 8 hours.
4. For the dipping sauce; combine all ingredients in a glass bowl; cover and chill a for about 3-24 hours before using.
5. Soak the wooden skewers in water for 30 minutes.
6. Remove the beef from marinade and discard the marinade.
7. Thread each slice of marinated steak onto 1 skewer and place onto a large baking sheet.
8. Season each beef skewer with seasoned salt and more black pepper.
9. Place on a medium grill (about 350-375u0b0F).
10. Grill until desired doneness (I usually grill them for about 8 minutes turning once or twice).
11. Serve with lemon dipping sauce.
12. Delicious!

flank steak, olive oil, lemon zest, lemon juice, garlic, tabasco sauce, black pepper, flank, salt, wooden skewers, dipping sauce, containers sour cream, horseradish, lemon juice, lemon zest, salt

Taken from www.food.com/recipe/lemony-flank-steak-skewers-with-lemon-dipping-sauce-171938 (may not work)