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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I combine molasses, mustard and soy sauce to make these the most robust kabobs you've ever tasted. You'll never miss the oil in this hearty marinade. Jennifer Schwerin of Rockford, Illinois Ingredients:
1 beef flank steak (1-1/2 pounds) |
1/2 cup reduced-sodium soy sauce |
1/4 cup water |
2 tablespoons molasses |
2 teaspoons ground mustard |
1 teaspoon ground ginger |
1/2 teaspoon garlic powder |
Directions:
1. 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 a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for at least 4 hours.
2. 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.
3. 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 meat thermometer should read 165°; well-done 180°), basting frequently with reserved marinade. Yield: 6 servings.
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