Prep 10 mins
Cook 10 mins
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.
- 1⁄2 cup soy sauce
- 1⁄4 cup olive oil
- 1⁄4 cup water
- 2 tablespoons molasses
- 2 teaspoons mustard powder
- 1 teaspoon ground ginger
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 2 lbs flank steaks, cut into thin strips
- 32 wooden skewers, soaked in water (8 inch long)
- 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.
I used a ribeye we had that needed to be used soon. I cut the meat into equal size cubes. I had no molasses, so used honey. I also used teriyaki instead of soy sauce. Put under broiler for 2-3 min per side. Was cooked more well done than we like, but still moist and flavorful. Next time I'll use molasses.
very tasty and easy. I grilled them, served them, and had no leftovers.