Grilled Flank Steak with Spiced Cheese Brochettes

Grilled Flank Steak with Spiced Cheese Brochettes
  • 6 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 2:20 Total Time


Add all
  • 1 lb
    (500 g)

    piece, beef flank steak

  • 2

    cloves garlic, crushed

  • 2

    lime, juiced and zest grated

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 tsp.
    (5 mL)

    chili powder

  • 1 tsp.
    (5 mL)

    dried oregano

  • 1 tsp.
    (5 mL)

    ground cumin

  • Freshly ground pepper to taste

  • 250 g

    (1 piece) Doré-mi cheese

  • chili powder to taste

  • ground cumin to taste

  • 2

    small zucchini, in thick slices

  • Sufficient quantity, grape tomatoes


With a sharp knife, cut a criss-cross pattern on both sides of the steak. Set aside.

In a large resealable plastic bag, combine the garlic, lime juice and zest, olive oil, chili powder, oregano, cumin and pepper. Mix well and add the steak. Seal the bag carefully and massage the marinade into the meat. Refrigerate 2 hours.

Cut the cheese into cubes and toss with the chili powder and cumin to coat. Thread onto small skewers with the zucchini slices and grape tomatoes.

Preheat the broiler or barbecue.

Remove the steak from the bag and discard the marinade. Grill the steak for 5 minutes on each side. Remove from heat and let rest for 10 minutes, lightly tented with foil.

While the meat is resting, grill or broil the cheese brochettes on each side, watching carefully. As soon as grill marks appear, the cheese is done.

Slice the steak thinly on the diagonal and serve with the brochettes on heated plates.

Source: Saputo