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Steak on a Stick

 Steak on a Stick
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
6 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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


  • 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 Facts: One serving (2 each) equals 201 calories,

2 of 2

Steak on a Stick (continued)

Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.