Steak On A Stick Full Of Flavor Recipes

STEAK ON A STICK

Steps:

• In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder.
• Seal and shake the bag to mix together.
• Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate. (I usually leave it longer, like until the next day.).
• Preheat the oven's broiler.
• Thread meat onto skewers and place on a broiling rack.
• Broil the steak for 3 to 4 minutes on each side.
• Arrange on a platter to serve.

STEAK ON A STICK

Steps:

• In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
• Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.
• Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

STEAK ON A STICK

Steps:

• 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 shallow dish; add beef. Turn to coat; cover and 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 140°; medium-well 145°), basting frequently with reserved marinade.

STEAK ON A STICK

Steps:

• Whisk honey, soy sauce, pineapple juice, lemon juice, ginger, garlic and mustard until smooth.
• Cut steak across the grain into 1/2 inch strips. Trim fat and cut into 1/2 inch cubes (or leave in strips if you prefer to thread longer strips on skewers).
• Marinate in honey mixture for 24 hours.
• Cook as desired on skewers over a grill or however you prefer.

SPICY STEAK ON A STICK

Steps:

• Slice the skirt steak against the grain into 1/2-inch thick pieces. Skewer each piece of steak onto the bamboo skewers. Push the skewer through so that steak is closest to the flat end of the skewer and the point of the skewer is at the bottom. Place onto a plate or baking sheet.
• In a small bowl combine spicy steak seasoning and paprika and sprinkle over steak. Cook on preheated grill or grill pan over medium-high heat. Grill for 2 to 3 minutes per side.
• Cut the ends off of the cantaloupe. Cut the cantaloupe in half, using a spoon scoop out the seeds. Place the cantaloupe halves onto plates with bottom ends down. Place a small ramekin into the opening of each half; this will hold the dipping sauce.
• Remove the skewers from the grill and stick each skewer in the cantaloupe.
• Round Table Remoulade Sauce:
• In a medium bowl combine all ingredients. Mix well and transfer to the ramekin in the cantaloupe.
• Medieval Steak Sauce:
• In a medium bowl combine all ingredients. Mix well and transfer to the ramekin in the cantaloupe.

GRILLED BOW AND ARROW STEAK ON A STICK

Steps:

• For the steak rolls: Preheat an outdoor grill to medium heat.
• Butterfly the flank steak. Cover the steak with plastic and pound it out to about 1/4-inch thickness making sure to keep the rectangular shape as best a possible. Slice the pounded steak into 4 equal rectangles. Lay out the steak piece so that the grain of the meat is going sideways. Evenly sprinkle some grill seasoning, using 1 tablespoon, over each rectangle. Divide the roasted red pepper slices among the meat, then sprinkle each piece with 1/4 cup cheese.
• Starting from the bottom edge and rolling away from you, roll the beef into a tight log. Repeat with the remaining pieces. Put 2 rolls, back to back, with the seams facing each other and do the same with the remaining 2 rolls. Skewer the rolls with 6 skewers spaced evenly apart so that each skewer goes through both rolls. Repeat with the remaining rolls and skewers. Slice the rolls between the skewers so that each skewer has 2 round rolls, like a stick with 2 lollipops. Season each roll with the remaining grill seasoning. Brush the grill grates with the canola oil. Put the rolls, flat side down, and grill for 3 minutes per side. Transfer the rolls to a large plate and serve with Spicy Yogurt Sauce.
• Spicy Yogurt Sauce: Combine all the ingredients together in a bowl and mix until blended.

MEAT ON A STICK (FLANK STEAK)

Steps:

• Soak wooden skewers for about an hour.
• Cut flank steak into half inch strips going with the grain. They will be long so you can cut those in half.
• Put cut up flank into a bowl or reseal able plastic freezer bag; add marinade and let soak about an hour or two.
• Skewer meat.
• You can also add vegetables or peppers to any extra skewers. Spray vegetables with a little oil.
• Preheat grill on medium heat.
• Cook for about 8-10 minutes on each side or until they get good grill marks. I always taste test them. :P be sure to let them cool down a little if you decide to do the taste test. They should have no pink and have kind of soft beef jerky like chew. Oh gosh they are so good!
• Enjoy!

BEER BATTERED STEAK ON A STICK

Steps:

• In a large heavy-bottomed stockpot, heat the peanut oil to 350 degrees. In a large bowl mix the sifted flour with salt and pepper. In another large bowl mix the eggs, beer, and buttermilk. Slice the steak into thin 1-inch pieces and then place them in the flour first, then the beer mixture and then back into the flour. Shake off any excess flour and then drop into the hot oil for 2 minutes. Remove from oil and allow to cool for about 30 seconds before attempting to eat. Serve with jalapeno remoulade.

STEAK ON A STICK ---- FULL OF FLAVOR!

Steps:

• The meat may be cubed as you wish, we usually cube 1 1/2" to 2".
• I pay the butcher to cut for me.
• Mix all ingredients except meat in large bowl.
• You may skewer meat to marinate if desired or skewer before cooking.
• I prefer to skewer ahead of time.
• Marinate at least 8-10 hours but may marinate for up to 3 days.
• Turn often to make sure that all the meat gets equal time in marinade.
• Cook on grill to desired doneness.
• May be doubled, tripled, etc.
• Have around 1/2 lb meat per person.