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Active Time
30 min
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Total Time
2 1/2 hr (includes marinating)
Tender, inexpensive sirloin flap steak—another name for the "tails" of porterhouses and T-bones—is ideal for kebabs. It's well marbled (the fat adds flavor on the grill), and its long, narrow shape makes it easy to cut into cubes. Robust and beefy on its own, flap steak tastes even better after being marinated in a paste of olive oil, cumin, coriander, and fresh oregano.
Ingredients
Makes 6 servings
Step 1
Stir together oil, oregano, garlic, spices, and 1 teaspoon salt in a bowl, then toss with beef. Marinate, chilled, at least 2 hours.
Step 2
Prepare grill for direct-heat cooking over medium-hot charcoal (high heat for gas); seeGrilling Procedure. Thread about 4 pieces of beef onto each skewer, leaving small spaces between pieces, then transfer to a tray.
Step 3
Oil grill rack, then grill beef, covered only if using a gas grill, turning, until browned but still pink inside, 4 to 5 minutes.
•Beef can be marinated up to 8 hours.
•Kebabs can be broiled on an oiled broiler pan about 3 inches from heat.
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Reviews (34)
Back to TopThis was pretty good. My only complaint was that the marinade wasn't quite strong enough for my taste. I marinated the beef overnight and the flavoring was still quite subtle. I will double the spices and add some red wine vinegar to tenderize the meat next time I make this.
Anonymous
11/8/2015
Liked this, but I knew I would as I love cumin. Just to let folks know- adding red wine vinegar seems to make sense in a marinade, but you will change the flavor considerably. I tried it, and didn't like the taste, so I made it as written - the way it's written really lets the cumin stand out. (As I said, love this stuff.)
csturner
Wayland, MA
3/29/2015
I made this last weekend for guests and I'm making it again this weekend given how wonderful it was and the rave reviews. I marinaded sirloin beef cubes (couldn't get the recommended cuts) overnight. Also, I added 1/8 cup of red wine and 1/8 cup red wine vinegar to the marinade to incorporate some tenderizing acidity. The meat was perfectly medium rare after a total of 4 minutes on medium direct heat on our gas grill. I recommend serving this with the red pepper walnut spread - it's delicious. Also - I used a complementary veg. dish - Green Bean Salad with Pumpkin Seed Dressing - that has cumin in the dressing.
carolvm3
Media, PA
10/5/2013
Made this for dinner tonight and it was fabulous. I followed other suggestions and substituted white wine for almost all of the oil in the marinade. Loved the roasted red pepper and walnut spread too.
Laura_D
Lilburn, GA
1/5/2013
I used T-Bone cut. It was really good. I didn't marinate the meat for the full 2 hours. Ididn't bother with the skewers. Just wonderful.
Anonymous
5/28/2012
I made this for a Syrah wine tasting party and with the red pepper sauce it was met with rave reviews! The flat iron was so tender even when done in the oven (at 375 for 12-15 minutes). I also used dried oregano but cut it down to 1 tablespoon. Stayed true to the rest of the recipe and the pepper sauce one too. Perfect! This is going to be a regular rotation for parties.
frenchie03
Sierra Foothills, CA
8/22/2011
This recipe had good flavor from the spices. But, I would recommend marinating in white wine instead of olive oil so you get some acidity to make the meat more tender and so you reduce the calories.
thatpamchick
Orange County, CA
9/12/2010
No flap steak available without ordering way ahead, so we used sirloin instead. Fabulous flavor and oh, so tender.
popcorn25
7/10/2010
I didn't have time to marinate the full two hours and the meat was still fantastic! I will make this again with some vegetable kabobs on the side.
cookindenver
7/5/2010
我偶然发现了这个食谱老th的副本e August 2009 issue of "Gourmet." I made the entire menu, including garlic-oregano grilled pita bread and roasted red pepper and walnut spread. I use the epicurious website frequently, but my heavens, this made me long for "Gourmet" and the hard copy of the greatest magazine ever for food lovers.
Anonymous
Arlington, VA
5/10/2010
Exceptional results from such an easy recipe. The cumin and coriander combo is delicious. Flap meat is a must - it gets beautifully crisp when grilled over high heat while retaining its juiciness. Grill only to medium rare for best results, and remember to season well with salt before grilling. My favorite kebab recipe!
Anonymous
New York
2/6/2010
I made it under the broiler with good results. I marinated it for 24 hours and the flavor was good. My husband, the meat expert, says the toughness is due to the way the pieces are sliced. He recommends cutting against the grain. The roasted red pepper spread is super easy and has a great flavor. I'll be making it as an appetizer in the future.
Anonymous
St. Louis
1/17/2010
I tried this with flank steak, but I should have used another cut of meat because it was a bit tough. The marinade was good though.
andrica
Austin TX
10/13/2009
Made for a friends Mediterranean B-day BBQ. So, I had to like quadruple the recipe!! I made marinade as directed and used it for the chicken kebabs. Then with the leftover marinade, I added a little balsamic and used that to marinate the tri tip for the beef kebabs. (couldn't get flap steak) They both were amazing! FYI, ziploc bags are great for marinading anything, push all the air out, and you'll need less marinade. I did marinade overnight, and it wasn't too much.
Anonymous
Laguna Beach, Ca.
9/20/2009
Very easy and delicious. Worth the effort to seek out flat iron steak. I first tried this recipe with another cut and the meat was a little tough, but the flat iron steak was tender and very flavorful.
Anonymous
Visalia, CA
9/18/2009
