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Steak Skewers with mojo rojo

While you might nix beef when you’re watching what you eat, you don’t need to. Beef is one of the top sources of iron our bodies are able to absorb and is high in protein. Tossing the meat with a Latin-influenced sauce called mojo rojo [MO-ho RO-ho] gives it smoky heat, while skewering it keeps the cooking time quick

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Ingredients

FOR THE MOJO ROJO, PURÉE:

FOR THE SKEWERS, SLICE:

Mojo rojo is a Spanish mixture used to flavor meats and vegetables, and as a sauce for dipping.

Instructions

Preheat grill to medium.

For the mojo rojo, purée garlic, vinegar, oil, tomato paste, chipotle, salt, cumin, and pepper in a mini food processor.

For the skewers, slice steak at an angle into twenty-four 1/4-inch-thick strips. Toss strips with mojo rojo and thread, accordion-style, onto eight metal skewers. Coat skewers with nonstick spray.

Grill skewers, covered, until steak is lightly charred and cooked through, 2–3 minutes per side. Transfer skewers to a platter, tent with foil, and let rest 3 minutes.

Slicing the steak against the grain into thin strips helps to tenderize it and make it easier to eat.

Slicing the steak against the grain into thin strips helps to tenderize it and make it easier to eat.

Toss the steak strips with the mojo rojo — it adds tons of flavor and keeps the meat moist as it grills.

Toss the steak strips with the mojo rojo — it adds tons of flavor and keeps the meat moist as it grills.

For short skewers, thread 3 steak strips per skewer. For long skewers, thread 6 steak strips per skewer.

For short skewers, thread 3 steak strips per skewer. For long skewers, thread 6 steak strips per skewer.

Tags: Beef

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