recipe reviews for:

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!”

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Reviewed: Oct. 14, 2009

Followed the recipe to a tee. It just wasn't a big hit with the family.

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TREMBLES

Cooking Level: Expert

Home Town: Danielson, Connecticut, USA

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Reviewed: Jul. 7, 2009

This was a major hit tonight! I used London broil in place of flank steak. I cut it into strips and pounded them before marinating. I only marinated for 4 hours as I was short on time. I placed the skewers on the grill for a few minutes on each side. They were very tender and juicy, couldn't have tasted any better. This is a definite 5 star recipe that I would highly recommend. Thank you Dominique Lynne for sharing.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Jun. 6, 2009

I use this on flank steak all the time. I don't cut it into strips, but just leave it whole. It is tender and juicy every time.

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janetruns2eat

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Reviewed: May 14, 2009

DEEELICIOUS! I used sirloin and marinated it for 24 hours. Put them on some kabobs and grilled them up. The marinade went all thru out the steak and made them so flavorful and juicy! Next time Im going to add some crushed garlic and brown sugar to the marinade to sweeten it up. Like another reviewer said, this almost tastes like a menu item that a popular restaurant used to serve (fridays). I think if you add the brown sugar to make it sweet it will taste just like it! Great recipe, this is a favorite!

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pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

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Reviewed: Jan. 12, 2009

This is one of my husbands favorite recipes. It's best with low sodium soy sauce. It's so easy, i just add rice and make extra marinade for a dipping sauce

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ginamaria

Cooking Level: Intermediate

Home Town: Green Lane, Pennsylvania, USA

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Reviewed: Oct. 29, 2008

A little too salty, even though I like it salty.

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Chris Simpson

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Aug. 22, 2008

This is an awesome dish. My kids absolutely loved this. It has a good flavor-the longer you soak it the stronger the flavor. I also make skewers with different vegetables on it that I marinate in balsamic vinaigrette. They are delicious.

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Tracy

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Reviewed: Jul. 29, 2008

I'm sorry but my family and I did not care for the flavor. It was not tender, and marinated for two days. Just not our taste I guess.

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BUTTERCUP

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Reviewed: Jul. 28, 2008

Will stick with the Asian Beef Skewers on this site. This just tasted like straight soy sauce, too salty with no real flavor.

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Wendy

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 28, 2008

MMMM...these were WONDERFUL! I realized when I went to make the marinade that I was out of molasses, so I subbed brown sugar. I added a little bit more brown sugar when I realized that I didn't have low-sodium soy (which I thought I had)...just regular. Kept everything else the same and grilled these for just a few minutes on each side. They were gone in a flash! The extra Tbsp. of brown sugar kept them from being to salty and didn't make them sweet at all. They were tender and flavorful and wonderful! I did use flank steak, but could use any cut of beef! GREAT!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Jul. 25, 2008

I did not have molasses, so I substituted honey. I grilled it, and it was very good, tender.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Jul. 23, 2008

Oh my gosh. What a winner. Next time, the butcher said he'd slice the meat and thread these for me no charge in thanks for me stopping back in with this recipe for him to try. He loved it, and yes you got all the credit. (I hope he means he'll slice & thread every time I call my order in. What a deal for me!) We had fun with this one. Everybody's happy. I agree with your advice to use low-sodium Soy Sauce. That's why you get *****. ~Congrats, Dominique and thanks.

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Potsticker

Cooking Level: Expert

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Reviewed: Jul. 22, 2008

Also my first review! To me, this is the way steak is supposed to taste. I believe that you shouldn't have to add any sauces to make a steak good and this recipe definitely doesn't need anything extra. I didn't find it too salty but I also used reduced sodium soy sauce. This is how I will make my steak from here on in.

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Cassie

Cooking Level: Intermediate

Home Town: Essex, Ontario, Canada

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Reviewed: Jul. 8, 2008

I make about 100 of these for a party and used venison. I was sure I would have a bunch left over. They were all gone in no time at all.

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chieffan12

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Living In: East Moline, Illinois, USA

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Reviewed: Jul. 6, 2008

Hey, it's Dominique! Glad everyone has liked the steaks!!! I should've noted that they can be a bit salty, so when I make them I usually get reduced-sodium soy sauce if I can. I also should've mentioned that the recipe works just as well with other cuts of beef and is even great for chicken and pork! My hubby and my 2-year-old son like it when I use this marinade to make pork chops in the slow-cooker! Anyway, makes me VERY happy to see everyone enjoying a family favorite of mine!

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Dominique Lynne

Cooking Level: Beginning

Home Town: Somerset, Massachusetts, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jun. 18, 2008

I thought these were a little salty, but good nonetheless.

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 19, 2008

Great! Served them at room temp for an open house and people raved about them. I made 85 skewers and every one of them was gone before the party ended. The skewering was a bit tedious, but the result was well worth it. I should mention that I did substitute sirloin.

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LISAGGRIFFIN

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Reviewed: May 14, 2008

My kids(& all of their cousins') all time favorite recipe on AR!! Always tender & flavorful!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Feb. 19, 2008

This recipe warranted my first review (my daughter reviewed another under my name) in my 3 years of dabbling on allrecipes. Although I personally found it salty, I can't imagine a more simple, yummy recipe. This was easy to assemble with no exotic ingredients and it easily accomodates fresh spices, if preferred. My 21-year-old daughter strongly requests it for her upcoming 22nd birthday, thus I will try it with London Broil or sirloin. Slicing the meat is a breeze if you can catch the steak slightly frozen. Thank you, Dominique for a keeper!

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Carolina Mom

Home Town: Telford, Pennsylvania, USA

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Reviewed: Feb. 10, 2008

All you have to do is try this one and you will know why it is rated 5 stars, so easy, so good, and a fun meal or appetizer to share with friends and family. I did grill mine and used sirloin grilling tips but I have no doubt the flank steak would be great also.

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