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Today’s recipe, cumin-scented beef kebabs, is ripped from the pages of last month’s Gourmet Magazine. The trick to these kebabs is the selection of steak, either sirloin flap steak or flatiron steak. We found flatiron steak at our local Fry’s at a not outrageous price. Then it takes just five minutes whip up a marinade of olive oil and other spices and let the beef sit for a few hours.
This recipe was particularly impressive in that it was so incredibly easy to make. The meat was tender and slightly sweet. We rounded the meal out with asparagus and garlic bread. Give it a try!
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