Steak on a Stick
A quick and easy, very tasty version of the teriyaki steak-on-a-stick that you get from a Chinese restaurant. It's great as an appetizer or even as finger food at a football watching party! I also use it for just plain old regular steaks to grill! Either way, it's awesome! My uncle came up with the recipe and gave it to my mother, who passed it on to me! LOVE it!
A quick and easy, very tasty version of the teriyaki steak-on-a-stick that you get from a Chinese restaurant. It's great as an appetizer or even as finger food at a football watching party! I also use it for just plain old regular steaks to grill! Either way, it's awesome! My uncle came up with the recipe and gave it to my mother, who passed it on to me! LOVE it!
- Carbohydrate 6.7660217989862 g
- Cholesterol 15.87573295 mg
- Fat 4.1916066380936 g
- Fiber 1.55400844119549 g
- Protein 12.211068973643 g
- Saturated Fat 1.47446109367982 g
- Serving Size 1 1 appetizer serving (152g)
- Sodium 31.4607942490093 mg
- Sugar 5.21201335779071 g
- Trans Fat 0.566621570212729 g
- Calories 110 calories
Step-by-step
- 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.
Replacing the soy sauce with tamari alters the sodium concentration significantly without changing the umami profile, which prevents the beef from curing too aggressively during the eight-hour rest. Flank steak contains substantial muscular fibers running in parallel directions, so slicing the raw meat strictly perpendicular to those lines shortens the protein strands for easier chewing. Wooden skewers require a minimum thirty-minute soak in cold water before threading to prevent them from catching fire under the intense radiant heat of a broiler. Shifting quantities upward requires maintaining the exact surface-area-to-marinade ratio so that every strip absorbs flavor uniformly rather than crowding the pan and steaming instead of searing.
Combining liquid ingredients thoroughly before introducing the meat ensures that the oil and water emulsion remains stable enough to coat each piece evenly. Soy sauce provides free amino acids that react with reducing sugars from the molasses during high-heat cooking to build deep savory browning via the Maillard reaction. Mustard powder acts as a mild emulsifier while contributing sharp allyl isothiocyanate compounds that cut through the rich fat content of the beef. Ground ginger introduces volatile aromatic oils that penetrate the surface layers of the muscle tissue while the steak rests in the cold environment.
Broiling requires positioning the rack precisely four inches below the heating element to maximize infrared energy transfer. Cooking the skewered meat for three to four minutes per side develops a caramelized exterior crust before the interior muscle fibers tighten past medium-rare doneness. Overcooking causes the moisture to squeeze out rapidly, leaving the beef dry because lean cuts lack internal intramuscular fat reservoirs. Rotating the skewers halfway through each cooking window compensates for uneven hot spots typical in residential kitchen ovens.
Resting the cooked skewers on an elevated wire rack rather than a flat plate prevents condensation from softening the charred crust. Retain surplus marinade only if it has not touched raw meat, or boil it for five minutes to destroy pathogens before using it as a dipping sauce. Storing leftovers in an airtight container for up to three days preserves texture, though gentle reheating in a warm skillet prevents the beef from toughening further.
