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
Ingredients
- 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
Directions
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1Freeze 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.
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2Drain 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.
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3Grill 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.
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