Beef On A Stick Recipes

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.

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.

Steps:

• In a large shallow dish, combine the taco seasoning, tomato juice and oil; mix well. Remove 1/2 cup for basting; refrigerate. Add beef and turn to coat. Cover; refrigerate for at least 5 hours., Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, peppers, onion and tomatoes. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting until meat reaches desired doneness, 8-10 minutes. If desired, serve with salsa con queso or sour cream.

Steps:

• In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.
• For the next three days, knead the meat for 5 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
• Preheat the oven to 200 degrees F (95 degrees C). Place the logs onto a broiler pan to catch the grease. Bake for 6 hours in the preheated oven. Turn off the oven, and leave the logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

Steps:

• Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
• Marinate beef in refrigerator for 24 hours.
• Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
• Thread beef slices in a zig-zag onto the skewers.
• Preheat grill for medium heat and lightly oil the grate.
• Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.