Steak on a Stick
Yield
4 servingsPrep
4 hrsCook
10 minReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, flank steak (london broil)
sliced 1/4 inch thick |
*
|
| ½ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
olive oil
|
|
| ¼ | cup |
water
|
|
| 2 | teaspoons |
dry mustard
|
|
| 2 | tablespoons |
molasses
|
|
| 1 | teaspoon |
ginger
|
|
| ½ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, flank steak (london broil)
sliced 1/4 inch thick |
*
|
| 118 | ml |
soy sauce, tamari
|
|
| 59 | ml |
olive oil
|
|
| 59 | ml |
water
|
|
| 1E+1 | ml |
dry mustard
|
|
| 3E+1 | ml |
molasses
|
|
| 5 | ml |
ginger
|
|
| 2.5 | ml |
garlic powder
|
|
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.
