Flank Steak ‘Street Corn’ Skewers

Ingredients:

Flank Steak Skewers

• 2 Lbs. Flank Steak, Trimmed 
• 1 Yellow Onion, Cut into 1-inch Squares 
• 1 Red Bell Pepper, Cut into 1-inch Squares 
• 1 Yellow Bell Pepper, Cut into 1-inch Squares 
• 1 Poblano Chile, Cut into 1-inch Squares 
• 1 Small Zucchini, Cut into 1/4 Inch Rounds 
• 4 TBSP Olive Oil 
• 1.5 TBSP Salt 
• 1 tsp Black Pepper 
• 1 tsp Cumin, Ground 
• 1 tsp Chili Powder 
• 1/4 cup Light Beer

Beer Cheese Sauce

• 2 Cups Heavy Cream 
• 1/2 Cup Light Beer 
• 10 Slices American Cheese(6.5oz) 
• 4 Slices Pepper Jack Cheese(3oz) 
• 2 Garlic Cloves, Minced 
• 1 tsp Olive Oil 
• Pinch Sugar 
• 1/8 tsp Ground Cumin 
• 1/8 tsp Chipotle Powder 
• Salt and Pepper, As Needed
  

Corn Relish

• 3 Ears Yellow Corn, Cleaned
• 1 Small Jalapeno, Sliced Thinly 
• 1/2 Red Bell Pepper, Minced 
• 2 TBSP Cilantro, Chopped 
• 1 Lime, Zested and Juiced 
• 1/4 Cup Cotija Cheese 
• 1 tsp Cumin, Ground 
• 1 tsp Chili Powder 
• Salt and Pepper, As Needed 
• 2 TBSP Beef Tallow

Cooking:

Flank Steak Skewers

1. Cut the flank steak, across the grain, into 2-3 oz strips about 1/4 inch thick. 
2. Use a metal skewer and weave the flank steak on the skewer and alternate with the remaining vegetables. 6-8 inch skewers should make about 12 full sized skewers. 
3. Drizzle the skewers with the olive oil and season with salt and pepper and the spices. 
4. Add the skewers into a cast-iron pan over medium heat and cook 2-3 minutes on each side until the vegetables are tender and the flank steak is cooked to medium or 145 degrees F. 
5. Deglaze the pan with the beer.  
6. Remove the skewers and let them rest covered, for 10 minutes.

Beer Cheese Sauce

1. Sauté the garlic with the olive oil for 1-2 minutes. Season with salt and pepper and add the spices. Toast the spices for 30 seconds. 
2. Add the beer and bring to a boil. 
3. Add the heavy cream and sugar and bring to a simmer. Simmer for 5 minutes.
4. Whisk in the cheese 1 slice at a time until fully combined.  Keep warm.

Corn Relish

1. Heat the beef tallow in a large cast-iron pan and add the corn. Sauté on each side over medium high heat to caramelize the outside of the corn.
2. Remove from the heat and cool slightly. Using your knife slice the kernels of corn off the cobb and into a mixing bowl. Season the corn with the spices and salt and pepper.
3. Add remaining ingredients and combine together. Reserve at room temperature.

Nutrition:

Nutrition information per serving, 6 servings: 692 Calories; 49 g Total Fat (22 g Saturated Fat; 0.7 g Trans Fat; 2.9 g Polyunsaturated Fat; 19.3 g Monounsaturated Fat); 175 mg Cholesterol; 1100 mg Sodium; 19.7 g Total Carbohydrate; 3.5 g Dietary Fiber; 7.7 g Total Sugars; 0 g Added Sugars; 44 g Protein; 357.7 mg Calcium; 3.6 mg Iron; 859 mg Potassium; 0.8 mcg Vitamin D; 0.4 mg Riboflavin; 15.8 mg Niacin; 1.1 mg Vitamin B6; 2.5 mcg Vitamin B12; 535 mg Phosphorus; 7.5 mg Zinc; 43.7 mcg Selenium; 167.1 mg Choline