Nutrition per serving may change if servings are adjusted.
1 1-pound beef flank steak
1 tablespoon packed brown sugar
1½ teaspoons instant espresso coffee powder
¾ teaspoon sweet smoked paprika (see Tips)
½ teaspoon garlic powder
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 medium zucchini, cut into 1-inch pieces
16 cherry tomatoes
12 to 16 fresh whole mushrooms
2 tablespoons low-fat buttermilk
2 tablespoons light mayonnaise or salad dressing
2 tablespoons snipped fresh chives (optional)
1 teaspoon cider vinegar
1 teaspoon Dijon-style mustard
¼ teaspoon sugar
⅛ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper
Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. In a small bowl, combine brown sugar, espresso powder, paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ⅛ teaspoon pepper. Sprinkle evenly over both sides of steak; rub in with your fingers.
In a large saucepan, bring a large amount of water to boiling. Add zucchini to boiling water; cook for 2 minutes. Drain zucchini. Thread tomatoes, mushrooms and zucchini onto eight skewers (see Tips). Cover with foil, and chill both steak and skewers from 2 to 24 hours.
Preheat broiler. Place steak on unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from heat for 17 to 21 minutes or until medium (160°F), turning once halfway through broiling time. Add vegetable skewers to broiler pan after the first 10 minutes of broiling; broil 7 to 8 minutes or just until vegetables are tender, turning once. Transfer steak to a cutting board. Let stand for 5 minutes.
To make Buttermilk Dressing: In a small bowl, whisk together buttermilk, mayonnaise or salad dressing, chives (if desired), cider vinegar, mustard, sugar, ⅛ teaspoon garlic powder, ⅛ teaspoon salt, and ⅛ teaspoon pepper.
Thinly slice steak across the grain. Serve steak with vegetables and Buttermilk Dressing.
Tips: If you can't find smoked paprika, use 1 teaspoon regular paprika and ½ teaspoon ground cumin instead.
If using wooden skewers, soak in enough water to cover for 30 minutes; drain before using.