Beef Brochettes with Capers and Parmesan | RICARDO

Ingredients

• 1 1/2 lb (675 g) beef flank steak, cut against the grain into 1/2-inch (1-cm) slices
• 1/4 cup (60 ml) olive oil
• 3 tablespoons (45 ml) pickled capers, drained and chopped
• Grated zest of 1 lemon
• 2 tablespoons (30 ml) lemon juice
• 3 cloves garlic, chopped
• 3 green onions, chopped
• 2 anchovy fillets, chopped
• 1/2 teaspoon (2.5 ml) hot pepper flakes
• Salt and pepper
• 20 wood
• Grated Parmigiano-Reggiano