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Grilled Herb Flank Steak Skewers

Suggested Pairing: Henry Ranch Zinfandel

As the weather warms, we find ourselves stepping out of the kitchen and firing up the grill. Spring is the season for dining al fresco, soaking in the late afternoon sun, and embracing the simple luxury of an unhurried meal outdoors.

These vibrant Grilled Herb Flank Steak Skewers are the definition of “spring on a plate.” Packed with bright cherry tomatoes, blistered shishito peppers, and tender ribbons of herb-marinated steak, this dish is casual enough for a relaxed weekend barbecue, yet elegant enough for a springtime gathering with friends.

To elevate the experience, we recommend pouring a glass of our Henry Estate Zinfandel. The wine’s lush dark fruit and subtle spice perfectly complement the smoky char of the grill, the mild kick of the shishito peppers, and the savory herb marinade. It’s a pairing that proves the best luxury is often found right in your own backyard, surrounded by good food and great wine.

GRILLED HERB FLANK STEAK SKEWERS

Ingredients

For the Steak

3 lbs flank steak

Wooden or metal skewers

Herb & Spice Marinade

½ cup extra-virgin olive oil

4 tbsp red wine vinegar

6 cloves garlic, finely minced

2 tbsp fresh rosemary, finely chopped

2 tbsp fresh thyme leaves, chopped

2 tbsp fresh parsley, chopped

2 tsp kosher salt

1½ tsp freshly cracked black pepper

1½ tsp smoked paprika

1 tsp crushed red pepper flakes

Zest of 1 lemon

For the Vegetables

2 large red onions, cut into wedges

2 cups cherry tomatoes

16–18 shishito peppers

2–3 tbsp olive oil

1 tsp kosher salt

½ tsp freshly cracked black pepper

For Finishing

Fresh chopped parsley

Flaky sea salt

Optional squeeze of lemon

Instructions

Slice the Steak. Locate the grain of the flank steak and slice against the grain into long strips about ½–¾ inch wide. The strips should remain long so they can fold into ribbons when skewered.

Make the Marinade. In a bowl, whisk together: olive oil, red wine vinegar, garlic, rosemary, thyme, parsley, kosher salt, black pepper, smoked paprika, crushed red pepper flakes, and lemon zest. Add the steak strips and toss until evenly coated. Cover and refrigerate 2–4 hours. Remove from the refrigerator 30 minutes before grilling.

Prepare the Vegetables. In a separate bowl, once the meat has been removed from the refrigerator, toss the red onion wedges, cherry tomatoes, and shishito peppers with olive oil, kosher salt, and black pepper until lightly coated.

Assemble the Skewers. Thread the steak strips onto skewers in a folded ribbon (accordion) pattern, alternating with vegetables. Leave a little space between pieces so heat can circulate. If using wooden skewers, soak them in water for 30 minutes beforehand.

Grill. Preheat grill to medium heat (300-350°F) and lightly oil the grates. Grill skewers 5-10 minutes per side , turning every few minutes for up to 20 minutes total. Remove when the steak reaches 140°F for medium.