Chockfull of vitamins and nutrients, this fun party food is sure to delight your guests.
2 pounds Aussie Grassfed Beef Flank steak, cut at an angle about every one inch
1½ teaspoons sea salt
1½ teaspoons coarse ground pepper and extra for garnish
12 potato wedges, about 2” thick and 4-6” long
12 carrot wedges, about 4-6” long
12 mini zucchini, or zucchini strips about 4-6” long
¼ cup extra virgin olive oil
¼ cup butter, salted, melted (optional)
Presoak 12 skewers in water for about an hour. Heat outdoor gas grill to about 450 to 500 degrees. Coat the Aussie Grassfed Beef flank steak with salt and pepper on both sides, massage, and rub into the meat. Let sit for 30 minutes to come to room temperature.
Put the potato wedges in a glass bowl with about ¼ cup water. Cover and microwave on high for 4 minutes. Check to see if they are tender and can be somewhat pierced with a toothpick. If not, microwave a little more. You want your potatoes to remain slightly firm, as they will continue to cook on the grill.
Put the carrot wedges in a glass bowl with three tablespoons of water. Cover and microwave on high about 3 minutes. The carrots should be slightly al dente.
Take a flank steak strip and put one potato, carrot wedge(s) and a mini zucchini or zucchini strip in the center. Wrap the flank steak around the vegetables and slide a presoaked skewer through the center. Repeat with the meat and veggies, placing them on a parchment paper covered cookie sheet.
Drizzle with olive oil and dust with coarse ground pepper. Using tongs, place on a hot grill for about three minutes, being sure not to crowd them. Flip the flank steak bundles and grill another three to four minutes.
Remove the bundles to a tray. Drizzle with melted butter (optional). Cover with foil and let them rest about 3-5 minutes. Serve immediately.