Time 20m Yield 6 servings. Number Of Ingredients 7 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.
Time 8h20m Yield 20 Number Of Ingredients 10 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.
Time 20m Yield 10 serving(s) Number Of Ingredients 10 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.
Time P1DT20m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Whisk honey, soy sauce, pineapple juice, lemon juice, ginger, garlic and mustard until smooth. Cut steak across the grain into 1/2 inch strips. Trim fat and cut into 1/2 inch cubes (or leave in strips if you prefer to thread longer strips on skewers). Marinate in honey mixture for 24 hours. Cook as desired on skewers over a grill or however you prefer.
Time 16m Yield 6 servings Number Of Ingredients 14 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.
Time 10m Number Of Ingredients 10 Steps:
In a large heavy-bottomed stockpot, heat the peanut oil to 350 degrees. In a large bowl mix the sifted flour with salt and pepper. In another large bowl mix the eggs, beer, and buttermilk. Slice the steak into thin 1-inch pieces and then place them in the flour first, then the beer mixture and then back into the flour. Shake off any excess flour and then drop into the hot oil for 2 minutes. Remove from oil and allow to cool for about 30 seconds before attempting to eat. Serve with jalapeno remoulade.
