Steak on a Stick
Submitted by Cooker
Thin-sliced flank steak marinated in soy sauce, molasses, dry mustard, and ginger, then threaded on skewers and grilled. A crowd-pleasing steak on a stick recipe that’s great for parties and cookouts.
YIELD
4 servingsPREP
4 hrsCOOK
10 minREADY
4 hrsForget fancy plating. Sometimes the best way to eat steak is right off a stick.
Flank steak gets sliced paper-thin on the diagonal, then soaks up a soy-molasses marinade spiked with dry mustard, ginger, and garlic. Thread the strips onto bamboo skewers in a ribbon pattern and grill for just a few minutes per side.
The molasses caramelizes into a smoky-sweet glaze while the soy keeps things savory. These disappear fast at any cookout.
Pro Tips
- Marinate for at least 4 hours, but overnight gets you the deepest flavor
- Soak bamboo skewers in water for 30 minutes before grilling so they don’t catch fire
- Slice the steak on a sharp diagonal for wider, more grill-friendly strips
- These freeze beautifully in the marinade, so prep a double batch and thaw whenever you need a quick grilled dinner
Ingredients
Directions
Cut steak on diagonal in ¼ inch slices, place in large ziplock bag.
Mix all other ingredients, pour into bag with meat slices.
Seal bag with no air pockets, shake.
Marinate in refrigerator for at least 4 hours or freeze until ready to use.
Skewer the meat, ribbon style with 3 to 4 pieces on each skewer.
Bamboo skewers soaked in water work well.
Broil meat or grill 4 to 5 minutes on each side.
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