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Flat Iron Steak Kabob

recipeimage_steakkabob_080517.jpg
COURSE PREP TIME COOK TIME TOTAL TIME SERVES
MAIN
20 MINUTES
12 MINUTES
32 MINUTES
8

 

Ingredients

 

1/4 CUP Longo’s Roasted Garlic and Shallot Grilling Oil
1/4 CUP Longo’s Signature Silver Balsamic Vinegar of Modena
12 CLOVES garlic
1/4 CUP chopped fresh Longo’s Herbs such as thyme, oregano and parsley
1/2 TSP each, salt and pepper, divided
8 Longo’s Flat Iron Steak Beef Kabobs
1 TUB (142G) Longo’s Organic Spring Mix
1/2 CUP black olives, finely chopped
2 TSP grated lemon zest
1/4 CUP lemon juice
2 TBSP Longo’s Signature Gold Balsamic Vinegar of Modena
1/4 CUP Longo’s Extra Virgin Olive OIl
2 TBSP Longo’s Fresh Parsley, chopped

 


 

Directions

 

1. LEMON OLIVE VINAIGRETTE: Stir together olives, garlic, lemon zest, lemon juice, vinegar, oil and pepper. Stir in parsley; set aside.
2. COMBINE grilling oil and vinegar. Stir in garlic, herbs, salt and pepper.
3. TOSS kabobs with half of the herb mixture.
4. GRILL kabobs over medium-high heat for about 3 minutes per side, basting with remaining oil mixture, until medium rare.
5. SPREAD spring mix onto platter. Top with kabobs and spoon Lemon Olive Vinaigrette over top.

 


Serve With:

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