Steak on a Stick Recipe

4.5 3 4
Steak on a Stick Recipe
Steak on a Stick Recipe photo by Taste of Home
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Steak on a Stick Recipe

Read Reviews
4.5 3 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

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 thermometer should read 165°; well-done 180°), basting frequently with reserved marinade. Yield: 6 servings.
Originally published as Steak on a Stick in Light & Tasty August/September 2001, p39

Nutritional Facts

2 each: 201 calories, 9g fat (4g saturated fat), 57mg cholesterol, 617mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat.

  • 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
  1. 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.
  2. 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.
  3. 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 thermometer should read 165°; well-done 180°), basting frequently with reserved marinade. Yield: 6 servings.
Originally published as Steak on a Stick in Light & Tasty August/September 2001, p39

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Reviews forSteak on a Stick

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williamsegraves User ID: 3296408 123344
Reviewed Aug. 15, 2012

"Delicious and fun to eat!!!"

MY REVIEW
williamsegraves User ID: 3296408 32781
Reviewed Aug. 15, 2012

"Delicious and fun to eat!"

MY REVIEW
OlyMom User ID: 5956937 30977
Reviewed Jun. 22, 2011

"The sauce over powers the steak in my opinion. My husband and kids enjoyed it."

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