Wednesday, April 22, 2009

Steak on a Stick

This, some roasted potatoes and a spinach salad! YUM!

Steak on a Stick

Source: TOH prize winning recipes


* 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

Freeze steak for 1-1/2 hours. Cut diagonally into 1/4-in. slices. In a bowl, combine the remaining ingredients. Pour 1/4 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for at least 4 hours.
Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Thread beef ribbon-style on 12 metal or soaked wooden skewers. Grill, uncovered, over medium heat for 3-4 minutes on each side or until meat reaches desired doneness, basting frequently with reserved marinade. Yield: 6 servings.

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