Ingredients
1/2 cup minced fresh gingerroot1/2 cup Worcestershire sauce1/4 cup cider vinegar1/4 cup dry red wine or beef broth2 garlic cloves, minced1 beef flank steak (1-1/4 pounds), cut into 1/2-inch strips1 package (3 ounces) thinly sliced prosciutto, cut into 1/2-inch strips2 tablespoons olive oil1/4 teaspoon salt1/4 teaspoon pepperSAUCE:2/3 cup cream cheese, softened1/4 cup heavy whipping cream2 tablespoons lemon juice2 tablespoons minced fresh basil2 tablespoons minced fresh tarragon1 tablespoon minced fresh parsley
Preparation
In a bowl or shallow dish, combine the first 5 ingredients. Add beef and turn to coat. Refrigerate at least 4 hours.
Drain beef, discarding marinade. Layer 1 slice steak and 1 slice prosciutto; roll up. Repeat with remaining slices of meat.
Thread onto metal or soaked wooden skewers. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until beef reaches desired doneness, 10-12 minutes, turning occasionally.
In a small bowl, beat cream cheese and cream until blended. Stir in lemon juice and herbs. Serve with kabobs.
