Tender, inexpensive sirloin flap steak—another name for the “tails” of porterhouses and T-bones—is ideal for kebabs. It’s well marbled (the fat adds flavor on the grill), and its long, narrow shape makes it easy to cut into cubes. Robust and beefy on its own, flap steak tastes even better after being marinated in a paste of olive oil, cumin, coriander, and fresh oregano. View more of our favorite recipes from this issue.
1/4cupolive oil
2tablespoonsfinely chopped oregano
2garlic cloves, minced
2teaspoonsground cumin
1teaspoonground coriander
1/4teaspooncayenne
2lbsirloin flap steak or flatiron steak, cut into 1 1/2-inch pieces
Equipment:
12 (12-inch) skewers, soaked in water 30 minutes if wooden