Beef On A Stick Food

STEAK ON A STICK

Steps:

• Freeze 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., Drain 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., Grill 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.

SUYA (SPICY BEEF ON A STICK)

Steps:

• Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.
• In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi. Place it a Ziploc bag and set aside
• Peel roasted peanuts, and then grind in a coffee grinder with skin on, until finely crushed. Do not grind the peanuts into paste. Add the ground peanuts and the oil into spice mixture.
• Slice the steak into strips and thread on a skewer
• Rub the steak skewer with spice mixture; on both sides. Marinade for at least 30 minutes
• Grill over medium high heat, until desired doneness
• Serve warm with Pepper sauce and slices of tomatoes and onions.

STEAK ON A STICK

Steps:

• 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.

BEEF ON A STICK

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

STEAK ON A STICK

Steps:

• 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. (I usually leave it longer, like until the next day.).
• 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.

SPICY STEAK ON A STICK

Steps:

• Slice the skirt steak against the grain into 1/2-inch thick pieces. Skewer each piece of steak onto the bamboo skewers. Push the skewer through so that steak is closest to the flat end of the skewer and the point of the skewer is at the bottom. Place onto a plate or baking sheet.
• In a small bowl combine spicy steak seasoning and paprika and sprinkle over steak. Cook on preheated grill or grill pan over medium-high heat. Grill for 2 to 3 minutes per side.
• Cut the ends off of the cantaloupe. Cut the cantaloupe in half, using a spoon scoop out the seeds. Place the cantaloupe halves onto plates with bottom ends down. Place a small ramekin into the opening of each half; this will hold the dipping sauce.
• Remove the skewers from the grill and stick each skewer in the cantaloupe.
• Round Table Remoulade Sauce:
• In a medium bowl combine all ingredients. Mix well and transfer to the ramekin in the cantaloupe.
• Medieval Steak Sauce:
• In a medium bowl combine all ingredients. Mix well and transfer to the ramekin in the cantaloupe.

UKRAINIAN PATYCHKY MEAT ON A STICK

Steps:

• Cut veal and pork into 1-inch cubes and place cubes in a large bowl.
• Chop garlic.
• In a small bowl, mix garlic, water, wine vinegar, salt, and pepper.
• Pour over meat cubes and stir.
• Marinate meat cubes for at least 3 hours, or overnight, to allow flavours to blend.
• Leaving about 2 inches at the bottom of each skewer, arrange pork and veal cubes alternately on wooden skewers.
• Squeeze cubes together.
• Continue to add meat until all the meat is used. You should fill 12 skewers.
• In a shallow bowl, combine breadcrumbs, curry powder, salt, and pepper.
• In a second shallow bowl, beat eggs.
• Dip skewered meat cubes in breadcrumbs.
• Coat with egg, then dip in crumbs again.
• Gently squeeze sticks with hands to make breadcrumbs flat and sticks more rounded.
• In a large skillet, heat about 1 inch of cooking oil.
• Fry skewers of meat cubes, a few at a time, until meat is lightly browned.
• Combine onions and butter and spread in a large shallow baking dish.
• Place meat sticks on top of onions.
• Bake in a 275 degree Fahrenheit oven for about 45 to 60 minutes, or until meat is no longer pink.

BEEF TERIYAKI ON A STICK

Steps:

• Place thinly sliced strip steak in a resealable bag with your favorite teriyaki marinade. Seal and let steak marinate for 4-6 hours.
• Soak wooden skewers in water for 30 minutes.
• Preheat grill to medium heat.
• Remove beef from the marinade, draining excess.
• Carefully weave the slices of strip steak onto the skewers.
• Cook steak skewers on grill bout three minutes on each side, or until desired doneness.
• Serve immediately your favorite sides.

JAPANESE BEEF SKEWERS (KUSHIYAKI)

Steps:

• Gather the ingredients.
• Soak bamboo skewers in water for a few hours. Alternatively, metal shish kebob skewers may be used.
• Combine sugar, soy sauce, sake, ginger, garlic, sesame seeds, oil, and green onions in a resealable storage bag or large secure container.
• Shake or mix ingredients together and refrigerate.
• Slice beef flank steak into thin 2 x 2 inch pieces.
• Marinate sliced beef with prepared marinade in resealable storage bag or plastic storage container in refrigerator. For best flavor, marinate beef at least two hours. Marinating beef for over four hours or even overnight will result in meat that is overly salty given the potency of the soy sauce in marinade.
• Remove bamboo skewers from water, and skewer several pieces of beef onto bamboo sticks. Discard marinade after meat has been skewered.
• Grill beef kushiyaki on barbecue over medium to high heat until beef is cooked to desired wellness, about three minutes on each side. Because meat is thinly sliced, you'll find that it cooks fairly quickly. Be careful not to overcook or burn meat, as it will become tough.