Steak

Steak

Beef Shish Kabobs

Beef Shish Kabobs

Ingredients

  • 1 cup soy sauce

  • 1/2 cup red wine vinegar or cider vinegar

  • 1/2 cup water

  • 1/2 cup vegetable oil

  • 1 teaspoon dried oregano

  • 1/2 teaspoon onion powder

  • 1 clove garlic, minced

  • 1/2 cup water

  • 1 pound beef stew meat, cut into 1 1/2 inch pieces

  • 1 pound sliced bacon, cut in half

  • 1 cup soy sauce

  • 1 (8 ounce) can sliced water chestnuts, drained

  • 1 (8 ounce) can pineapple chunks, drained

Directions

  1. In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting; cover and refrigerate. Add beef to bag; seal and turn to coat. Refrigerate overnight.

  2. In a skillet over medium heat, partially cook the bacon. Wrap each piece around a water chestnut slice. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple, and beef. Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade.


BBQ Korean Ribs

BBQ Korean Ribs

Ingredients

  • 4 pounds beef short ribs, 2-1/2 inches long

  • 2/3 cup Kikkoman Teriyaki Marinade & Sauce

  • 1 tablespoon sesame seeds, toasted

  • 1 teaspoon sugar

  • 2 teaspoons hot pepper sauce

  • 2 large cloves garlic, pressed

Directions

  1. Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag.

  2. Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 4 hours, turning bag over occasionally.

  3. Remove ribs; discard marinade.

  4. Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. Turn ribs over occasionally.


BBQ New York Strip

BBQ New York Strip

Ingredients

  • 1/2 cup extra virgin olive oil

  • 1/2 cup Worcestershire sauce

  • 1/4 cup minced garlic

  • 1/4 cup steak seasoning

  • 1 tablespoon red wine vinegar

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon Italian seasoning

  • 4 (1/2 pound) New York strip steaks

Directions

  1. In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks a minimum of 2 hours in the refrigerator.

  2. Preheat grill for high heat.

  3. Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and cook 7 minutes on each side, or to desired doneness.



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