May 10, 2016

Surf & Turf Flank Skewers

Recipe: Kristin Eppich

Cubing the flank steak exposes more surface area to the marinade, which helps thicker pieces get juicy and tender.


  • 1 1-to 1 1⁄2-lb. flank steak


  • 1⁄2 cup maple syrup
  • 1⁄4 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 1⁄4 cup white wine vinegar
  • 1⁄4 cup vegetable oil, plus more for grill
  • 2 tbsp drained prepared horseradish
  • 2 tbsp chopped basil
  • Kosher salt and freshly ground pepper
  • 24 large shrimp, peeled and deveined
  • 1 bunch green onions, white and light green portions only
  • 12 bamboo skewers, soaked in water for 30 minutes (to prevent burning)


Yield: Makes 12 skewers

  1. Cut flank steak into 1 1⁄2″ cubes.
  2.  To make marinade, combine all ingredients in medium bowl. Place steak with marinade in covered shallow dish or sealed freezer bag and marinate in fridge at least 4 hours and no more than 8 hours. Remove steak from fridge and add shrimp to marinade. Let stand 30 minutes to bring to room temperature before cooking.
  3. Cut green onion into 1″ pieces. Remove shrimp and steak from marinade and pat dry. Slide 1 steak cube onto skewer followed by a piece of green onion then a shrimp. Repeat once more, finishing with a piece of steak. Repeat with remaining skewers, and steak, shrimp and green onions. Brush skewers with oil and season with salt and pepper.
  4. Oil and preheat grill to high, about 500ºF. Cook threaded skewers 3 to 4 minutes per side or until medium rare (they should be nicely charred on the outside but very pink in center). Serve immediately.

Ryan Szulc


House and Home June 2015


Sasha Seymour