First, I got a grill. Then, Rachael Ray dedicated a whole issue of her magazine to grilling recipes. The magazine had a great feature listing tons of grilled skewer recipes, including this one.
The dry-rub gave the steak an awesome flavor. It was slightly sweet with a smoky, spicy flavor. David grilled the skewers expertly, and we finished the steak off with a pat of basil-spiked butter. These were awesome. My mouth is watering just thinking about them.
Dry-Rubbed Flank Steak Skewers with Basil Butter
Adapted from Everyday with Rachael Ray, June/July 2010
- 3 tablespoons softened butter
- 2 tablespoons chopped fresh basil
- Salt and pepper
- 1/4 cup brown sugar
- 2 tablespoons sweet smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chili powder
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 2 teaspoons dry mustard
- 1 1/2 pounds flank steak, cut against the grain into 16 slices
- 16 cherry tomatoes
In a bowl, combine 3 tablespoons softened butter and 2 tablespoons chopped fresh basil; season with salt and pepper; refrigerate.
Preheat a grill to medium-high.
In a large bowl, combine 1/4 cup brown sugar, 2 tablespoons each sweet smoked paprika, garlic powder and extra-virgin olive oil, 1 tablespoon each chili powder, dried basil and dried thyme and 2 teaspoons dry mustard. Add 1 1/2 pounds flank steak, cut against the grain into 16 slices, and 16 cherry tomatoes; season with salt and pepper and toss to coat.
Thread 2 pieces of steak, ribbon-style, and 2 tomatoes onto each of eight 12-inch skewers. Cover and grill, turning once, until the steak is just cooked through, about 7 minutes. Top with the basil butter.
Note: When grilling with skewers, it’s a good idea to soak the skewers in water for 15-20 minutes before loading them up with food. Wet skewers are less likely to burn over the high heat of your grill.