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Steak on a Stick Recipe

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I combine molasses, mustard and soy sauce to make these the most robust kabobs you've ever tasted. You'll never miss the oil in this hearty marinade. —Jennifer Schwerin of Rockford, Illinois

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Steak on a Stick Recipe

Prep: 10 min. + marinating Grill: 10 min.

Yield: 6 Servings

10 10 20

Ingredients

1 beef flank steak (1-1/2 pounds)
1/2 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons molasses
2 teaspoons ground mustard
1 teaspoon ground ginger
1/2 teaspoon garlic powder

Directions

Freeze steak for 1-1/2 hours. Cut diagonally into 1/4-in. slices. In a small bowl, combine the remaining ingredients. Pour 1/4 cup into another small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for at least 4 hours.
Drain and discard marinade. Thread beef ribbon-style on 12 metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill beef, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until meat reaches desired doneness(for medium, a meat thermometer should read 165°; well-done 180°), basting frequently with reserved marinade. Yield: 6 servings.

Nutritional Analysis: One serving (2 each) equals 201 calories, 9 g fat (4 g saturated fat), 57 mg cholesterol, 617 mg sodium, 5 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat.

Originally published as Steak on a Stick in Light & Tasty August/September 2001, p39

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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