For the flank steak; in a bowl combine the oil, zest, lemon juice, garlic, Tabasco and black pepper; transfer to a large heavy-duty Ziploc plastic bag.
Add in the sliced beef and seal bag tightly; turn to coat the beef with marinade.
Refrigerate for 8 hours.
For the dipping sauce; combine all ingredients in a glass bowl; cover and chill a for about 3-24 hours before using.
Soak the wooden skewers in water for 30 minutes.
Remove the beef from marinade and discard the marinade.
Thread each slice of marinated steak onto 1 skewer and place onto a large baking sheet.
Season each beef skewer with seasoned salt and more black pepper.
Place on a medium grill (about 350-375°F).
Grill until desired doneness (I usually grill them for about 8 minutes turning once or twice).
Serve with lemon dipping sauce.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.