Reviewed: May 31, 2007

This was good and I can't figure out what to do to make it better. We enjoyed this. Just isn't 5 stars. I did let it soak for a day and a half in the sauce though. I planned on making it for lunch and had it the following day for dinner.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: May 30, 2007

made for a birthday party and it was a total hit. marinaded for two hours only. anything else would have been over powering.

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dangerkitty

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Reviewed: May 21, 2007

Made this last night as a test run for Father's Day.....it was excellent!! I did not cut the meat into strips and skewer them, just left the flank steak whole and did marinate for 24 hours. The flavors were fantastic. I will be making the actual skewers for Father's Day and can only imagine how much better they will taste as that yummy marinade soaks into the thin strips of meat! I'm so excited, made this with grilled asparagus and tossed salad. Also, I reserved the rest of the marinade and brought it to a boil for a few minutes to serve on the side for extra dipping. Thanks for a great recipe!

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SLJ6

Cooking Level: Expert

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Reviewed: Apr. 30, 2007

Taste great!

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Kathleen

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Reviewed: Apr. 7, 2007

This was very good. I didn't have sherry so I substituted Marsala wine (I'm not sure it matters what you use because it acts as a tenderizer), I also didn't have Hoisen sauce, but had a stir fry sauce from Trader Joes's that I substituted. I used flank steak and sliced the meat at 1/2 inch. I marinated for around 8 hours (prepared in the morning and on the grill at 7pm) I will make these again. Thanks for the recipe-

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Mar. 20, 2007

VERY VERY GOOD! I wouldn't change anything except add more garlic and slice the meat just slightly thicker than recipe calls for. Mine were hard to keep on the skewers being sliced so thin. Flavor was awesome and I would definitely use flank steak if possible rather than subbing a different cut of meat. (Especially if you like a very lean cut) Can't wait to make this again.

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INeedAllTheHelpICanGet

Home Town: Houston, Texas, USA

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Reviewed: Mar. 17, 2007

The meat come out nice and tender, but I and my husband were not crazy about the taste

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toronto_gurl

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Reviewed: Mar. 6, 2007

Great recipe! Thanks!

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Vera

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Reviewed: Feb. 26, 2007

EXCELLENT!!!! Made for a wonderful appetizer. I will definitely be using this recipe again.

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Jamie

Cooking Level: Intermediate

Home Town: South Roxana, Illinois, USA

Living In: Alton, Illinois, USA

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Reviewed: Jan. 30, 2007

This recipe is fast and great. It was a big hit at my girlfriends birthday party. Many of the skewers did not make it into the house while I was grilling them.

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Dan

Cooking Level: Intermediate

Home Town: Hillsboro, Wisconsin, USA

Living In: Onalaska, Wisconsin, USA

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Reviewed: Jan. 7, 2007

We love these. I have a hard time finding flank steak and it's expensive so I've used cheaper cuts and it's still very good, though a little tough sometimes if I go too cheap. We've also substituted with chicken, which I think I like even more.

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MARYG827

Cooking Level: Intermediate

Living In: Columbus, Indiana, USA

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Reviewed: Jan. 1, 2007

We used flank steak and marinated overnight. Nobody really liked the flavor or the texture. I think that the reviewer who recommended a cheaper cut of meat may have been right. Also, although most of the time it seems that the longer meat is marinated the better, in this instance a shorter time in the marinade might have been better.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 27, 2006

This recipe is sooo awesome. I made it for a BBQ, and now everyone wants the recipe. After a while alot of the marinades start to taste the same, with the soy sauce, ginger, garlic, and so on, but this one is different. I think it's the BBQ sauce that sets it apart. Yummy!!

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stacia

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Reviewed: Dec. 14, 2006

This was extremely excellent!!!! My husband and I just love it! We did it on our indoor grill, and I also made homemade perogies so it was a finger food night. So yum!! Gonna make this one a lot!! Thanks!!

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Francesca

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Reviewed: Dec. 14, 2006

I marinated the meat overnight and would recommend others to do the same. It was extremely flavorful and easy to make… this one is a keeper.

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kcanretsap

Cooking Level: Intermediate

Home Town: Voorhees, New Jersey, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 16, 2006

Hubby said he would give this a 3 1/2 star rating and I thought it was only 4*. Very nice, just not outstanding.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Oct. 14, 2006

This was very tasty. My husband really enjoyed.

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MICHELEMC

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Reviewed: Oct. 4, 2006

Simply delicious! I make this often! I did the same as someone suggested and used rice vinegar instead of sherry. I have also tried on one occasion added chinese chili garlic sauce to add additional flavor and heat. I also did not cut the flank steak and simply grilled it whole and sliced it after it was cooked. I have used the marinade on chicken as well as pork and was wonderful also. This is great with white rice!

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jeanne003

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Saginaw, Texas, USA

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Reviewed: Sep. 15, 2006

Excellent! Didn't change a thing.

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Melissajean

Home Town: Alpine, California, USA

Living In: La Mesa, California, USA

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Reviewed: Sep. 9, 2006

WOW great! I think i marinated mine for too long more than 24 hours and it turned out extra tender - falling off the skewers while on the bbq.. Next time I'll try it for 3 hours instead and maybe slice my flank steak a little thicker... Great flavor mmmm thx for sharing

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