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 or
1 teaspoon (5 ml) anchovy paste
In a Pyrex dish or large sealable plastic bag, combine all the ingredients except the cheese. Cover the dish or seal the bag and refrigerate for 12 hours or longer (up to 3 days).
Preheat the grill, setting the burners to high.
Thread the meat on the skewers. Season with salt and pepper. Grill to rare, 1 to 1 1/2 minutes per side.
Arrange the brochettes on a platter or wood plank. Sprinkle with Parmigiano-Reggiano and serve immediately.
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