"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!" — Dominique Lynne
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flank steak, cut into thin strips
wooden skewers (8 inch long) soaked in water
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!
This is close to being a teriyaki marinade. That it is too salty is not because the soya sauce is too salty, but rather because it is too dominant. add sherry or saki (at least 2 T, up to 1/4 C, experiment). As suggested, add brown sugar (1 or 2 T) but then cut out the molasses. You will achieve a fuller flavor if you press or finely chop real garlic and fresh ginger (ground/powder is a very poor substitute).
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!
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.
Love, love love this marinade! I've been looking so long for a good steak marinade. I use Top sirloin caps. I buy in bulk and then freeze them in the marinade. It is a mild flavor, not too much like soysauce, and with just a hint of sweetness. But, I do substitute 2-3 Tbsp. brown sugar for the molasses. Thanks!
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.
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.
We love this recipe!!! I let this marinate for 8 hours, next time I will marinate overnight as it was slightly mild but still yummy! I did sub honey for the molasses. Perfect! Terrific way to do London broil!
* Percent Daily Values are based on a 2,000 calorie diet.
Steak on a Stick
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 59
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