Beef Skewers with Romesco Sauce
I cooked tapas dishes for a friend’s party yesterday, and here’s an appetizer I’ve never tried before but I really like. Simply slice flank steak or trip tip across the grain in thin (1/4″ thick) slices, then thread onto a wooden skewer that’s been soaked in water (to prevent burning). Rub with a little olive oil and sprinkle with salt and pepper, and cook for about 1 minute on each side over a hot grill. I laid the skewers so that the exposed sticks were hanging out of the grill so they wouldn’t burn.I served with skewers with my Romesco Sauce for a nice Spanish themed appetizer. (Note: I used 6 plum tomatoes instead of 3 large beefsteak type of tomatoes – the plum tomatoes seem meatier to me and are easier to get the seeds out.) Easy. Yummy. Try it!