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
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 617mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
HOT 'N' SPICY FLANK STEAK
With its flavorful marinade, Julee Wallberg's flank steak makes a succulent meal. "I received this recipe from a friend, and it's been a family favorite ever since."-Julee Wallberg, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.
Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 326mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
MEAT ON A STICK (FLANK STEAK)
These are my daughter's favorite thing to eat for dinner, and she is a very picky eater. It always seems I have to taste test (my excuse) these right off the grill. They are that good that you just can't wait to eat them. I use -Mr. Yoshida's original gourmet sweet & savory marinade and cooking sauce- for the marinade. It's not just great on flank either. I am going to add another recipe that I use with that stuff soon. The only place I have found it is at Costco. It's definitely a must have in this house. Another good marinade sauce is Kikkoman teriyaki with green onions and garlic. They also have a ginger one. Yum!
Provided by birdie 3 andrea
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 3
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!
Nutrition Facts :
MARINATED FLANK STEAK
An Asian-style marinade flavors this tender grilled steak from Isabel Fowler of Fairbanks, Alaska. It's an ideal summer entree, but you can enjoy it year-round...just broil it indoors instead.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Score surface of the steak, making diamond shapes 1/2 in. deep. In a shallow dish, combine the remaining ingredients; add steak and turn to coat. Cover; refrigerate for at least 2 hours, turning occasionally., Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain.
Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 219mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
FLANK STEAK (MEAT ON A STICK)
Steps:
- Cut steak diagonally into ¼ in slices slices. In mortar and pestle or food processor combine the coriander, garlic, oregano, olive oil, chile flakes and salt. Pour marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for at least 4 hours to overnight. Drain and discard marinade. Thread beef ribbon-style on 12 salt water soaked wooden skewers. Grill beef, covered, over medium heat for 3-4 minutes on each side or until meat reaches desired doneness. Finish with lemon zest and a pinch of salt to serve.
STEAK ON A STICK
When I make these I always think about "mystery meat on a stick" at fairs & carnivals, although I think these are much better! I use this as an appetizer but use it any way you like. Although the recipe calls for flank steak, I usually use sirloin steaks as I have it in the freezer more often.
Provided by Sassy in da South
Categories Steak
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
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.
MARINATED FLANK STEAK
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
- Preheat grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g
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