Grilled Steak Kabobs - Ideal Protein

Grilled Steak Kabobs Ingredients: 1 1/2 lbs Flank Steak 2 cups, Phase 1 vegetables of your choice. Denver added green and red bell peppers, mushrooms, and garlic cloves. • 1/4 cup Vegetable Broth Marinade: • •

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1/4 cup Grapeseed Oil 1 tbsp Fresh Ginger, grated 2 Garlic Cloves, minced 3 tbsp Soy Sauce Dipping Sauce

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1/4 Soy Sauce 1 tbsp Sriracha

Instructions Steak: Slice your flank steak against the grain at a slight angle so that it's tender and easy to chew after grilling. Slice the steak into ribbons that you can easily spear onto your skewers. Combine the grapeseed oil, ginger, garlic, and soy sauce in a 1 gallon freezer back, then add the steak. Make sure to distribute the marinade over the steak. Plan to marinade your flank steak for at least 30 minutes. Overnight in the fridge will work just fine. When ready to grill, make sure to soak your wooden skewer sticks in water for at least 20 minutes. This will prevent them from catching fire. Place the steak on the skewers and grill them over the hot coals for about 8 minutes, turning once after about 5 minutes. Veggies: Lightly oil the inside of the tin foil and add the veggies. Add 1/4 cup of vegetable broth to your tin foil "boat." Cover with tin foil and place over hot coals. After about 8 minutes over the coals, you'll want to check the veggies every few minutes to make sure you cook them to your liking. Dipping Sauce: Simply stir the soy sauce and sriracha.