Beef Brochettes with Capers and Parmesan

Name: Beef Brochettes with Capers and Parmesan
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 20 hors d’oeuvres or 4 main-course servings
Ingredients: 1 1/2 lb (675 g) beef flank steak, cut against the grain into 1/2-inch (1-cm) slices; 1/4 cup (60 ml) olive oil; 3 tablespoons (45 ml) pickled capers, drained and chopped; Grated zest of 1 lemon; 2 tablespoons (30 ml) lemon juice; 3 cloves garlic, chopped; 3 green onions, chopped; 2 anchovy fillets, chopped; 1/2 teaspoon (2.5 ml) hot pepper flakes; Salt and pepper; 20 wood; Grated Parmigiano-Reggiano

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Preparation 15 MIN

Cooking 2 MIN

Marinating 12 H
Makes 20 hors d’oeuvres or 4 main-course servings

Ingredients
Preparation

Ingredients

1 1/2 lb (675 g) beef flank steak, cut against the grain into 1/2-inch (1-cm) slices
1/4 cup (60 ml) olive oil
3 tablespoons (45 ml) pickled capers, drained and chopped
Grated zest of 1 lemon
2 tablespoons (30 ml) lemon juice
3 cloves garlic, chopped
3 green onions, chopped
2 anchovy fillets, chopped
1/2 teaspoon (2.5 ml) hot pepper flakes
Salt and pepper
20 wood
Grated Parmigiano-Reggiano

Preparation

In a Pyrex dish or large sealable plastic bag, combine all the ingredients except the cheese. Cover the dish or seal the bag and refrigerate for 12 hours or longer (up to 3 days).
Preheat the grill, setting the burners to high.
Thread the meat on the skewers. Season with salt and pepper. Grill to rare, 1 to 1 1/2 minutes per side.
Arrange the brochettes on a platter or wood plank. Sprinkle with Parmigiano-Reggiano and serve immediately.