Ingredients
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2
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1
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1
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2
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1
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Directions
Hoisin Garlic Steak on a Stick, These babies are IMPOSSIBLE to mess up Bring these to a BBQ and steal the spotlight Takes a little time for prep but cheap and easy , These babies are IMPOSSIBLE to mess up Bring these to a BBQ and steal the spotlight Takes a little time for prep but cheap and easy
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Steps
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1
Done
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Take Your Flank Steaks and Unroll Them and Try to Trim Any Excess Fat Before You Start to Slice Them Into Strips. Once You Have Done That Take a Sharp Knife and Slice Each Steak (across the Grain) Into Strips Thin Enough to Be Tender but not Too Thin Where They Fall Apart on the Grille. 2 Steaks Should Yeild About 30-35 Skewers . |
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2
Done
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Place the Steak in a Gallon Size Baggie and Add the Hoisin Garlic Marinade , Fresh Chopped Ginger , Maggi Sauce , and Sherry Wine . (optional Pineapples) . Make Sure You Get All the Air Out Before You Close It . |
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3
Done
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Once You Are Done Place in the Fridge and Keep in There For 24-48 Hours. the Day You Are Ready to Cook Them , Take Your Skewers and Soak Them For a Few Hours . Once They Are Soaked , Thread the Steaks on Each Skewer but Make Sure You Leave Enough Room on the Skewer to Hang Off the Grille and Handle . |
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4
Done
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Preheat the Grille to High and Place Directly on the Bottom Row and Continue to Cook With the Lid Closed or Open . They Will Be So Juicy and Thin That You Will not Need to Keep Them on Long or Baste Them as They Cook . |
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5
Done
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Once Each Side Has a Slight Burn to It Take Them Off and Serve. They Are So Awesome , You Will not Have to Worry About Yeilding 30+ of Them B/C the Smell from the Grille Will Have Them Hanging Over Your Back. |
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6
Done
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the Soy Vay Hoisin Garlic Marinade Should Be Easily Available in Most Shop Rites or Other Super Markets Asian Isle . I Have Made These For Years and Every Year I Get People Constantly Showing Up For Bbqs For Them Alone. |
