Average Rating: 0TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
YIELD: 7 kabobs (1 cup sauce).Ingredients
- 1/2 cup minced fresh gingerroot
- 1/2 cup Worcestershire sauce
- 1/4 cup cider vinegar
- 1/4 cup dry red wine or beef broth
- 2 garlic cloves, minced
- 1 beef flank steak (1-1/4 pounds), cut into 1/2-inch strips
- 1 package (3 ounces) thinly sliced prosciutto, cut into 1/2-inch strips
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
SAUCE: - 2/3 cup cream cheese, softened
- 1/4 cup heavy whipping cream
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh tarragon
- 1 tablespoon minced fresh parsley
Instructions
- 1. In a bowl or shallow dish, combine the first 5 ingredients. Add beef and turn to coat. Refrigerate at least 4 hours.
- 2. Drain beef, discarding marinade. Layer 1 slice steak and 1 slice prosciutto; roll up. Repeat with remaining slices of meat.
- 3. Thread onto metal or soaked wooden skewers. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until beef reaches desired doneness, 10-12 minutes, turning occasionally.
- 4. In a small bowl, beat cream cheese and cream until blended. Stir in lemon juice and herbs. Serve with kabobs.
- 5.
Nutrition Facts
1 kabob with about 2 tablespoons sauce: 298 calories, 22g fat (10g saturated fat), 81mg cholesterol, 502mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 21g protein.