Steak & Prosciutto Skewers With Creamy Basil-Tarragon Sauce

• 1/2 cup minced fresh gingerroot
• 1/2 cup Worcestershire sauce
• 1/4 cup cider vinegar
• 1/4 cup dry red wine or beef broth
• 2 garlic cloves, minced
• 1 beef flank steak (1-1/4 pounds), cut into 1/2-inch strips
• 1 package (3 ounces) thinly sliced prosciutto, cut into 1/2-inch strips
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup cream cheese, softened
• 1/4 cup heavy whipping cream
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh tarragon
• 1 tablespoon minced fresh parsley

1. In a bowl or shallow dish, combine the first 5 ingredients. Add beef and turn to coat. Refrigerate at least 4 hours.
2. Drain beef, discarding marinade. Layer 1 slice steak and 1 slice prosciutto; roll up. Repeat with remaining slices of meat.
3. Thread onto metal or soaked wooden skewers. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until beef reaches desired doneness, 10-12 minutes, turning occasionally.
4. In a small bowl, beat cream cheese and cream until blended. Stir in lemon juice and herbs. Serve with kabobs.

fresh gingerroot, worcestershire sauce, cider vinegar, red wine, garlic, olive oil, salt, pepper, cream cheese, heavy whipping cream, lemon juice, fresh basil, tarragon, parsley

Taken from www.tasteofhome.com/recipes/steak-prosciutto-skewers-with-creamy-basil-tarragon-sauce/ (may not work)