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Appetizers / Snacks

Beef Skewers with Mojo Verde Sauce

Small plates, called tapas or pinchos in Spain, are ideal for feeding a crowd. Not only do they add variety to any party, they’re elegant without the fuss. Because of that, you’re able to spend less time in the kitchen and more time with your guests.

Keep the hits coming with these flank steak skewers. And since nothing says summer like a hot, char-grilled steak does — especially when it’s thinly sliced and skewered — the timing is right for these flavorful bites. Plus, when these steak skewers are paired with the vibrant, fresh herb and garlic sauce, your guests will be lining up to grab them as soon as they come off the grill.


5 servings

Total Time

30 minutes

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Test Kitchen Tip

A fresh bay leaf yields the best flavor. But in a pinch, if you only have dried leaves, it’s okay. Though, use the most vibrant one you have on hand.


Freeze steak 15 minutes.

Combine paprika, cumin, oregano, ½ tsp. salt, and ½ tsp. pepper for the rub.

Mince cilantro, garlic, pepper flakes, and bay leaf in a food processor for the sauce. Add oil and vinegar; pulse until smooth, then season with salt and pepper.

Preheat grill to medium-high. Brush grill grate with oil.

Slice steak against the grain into 15 thin strips, then toss with rub. Thread strips, accordion-style, onto metal skewers.

Grill skewers, covered, until steak is cooked through and lightly charred around the edges, about 2 minutes per side.

Serve skewers with sauce.


For the best distribution, tear the bay leaf before you add it to the food processor.


Freezing the steak briefly firms it up, making it easier to thinly slice the meat against the grain.

Nutritional Facts

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