Please scroll down for the recipe.
Ingredients:
| 1 1/2 pounds | New York Strip (End Cut) or Top Sirloin Sliced 1/2 to 3/4 inch thick |
| 1/2 cup | Red Wine |
| 1/4 cup | olive oil blend |
| 1/4 cup | water |
| 4 tablespoons | Italian Seasoning mix Good Seasons at Grocery Store |
| 1/2 teaspoon | garlic powder |
Instructions:
Cut steak on diagonal in ½ inch thick slices (2 to 5 oz. strips of steak), pound with food hammer to 1/3 inch thickness, place in large zip lock bag.
Mix all marinade ingredients well in bowl, pour into bag with steak slices and shake. Marinate in refrigerator for at least 4 hours, I prefer 12 hours and even longer with the Cajun marinade.
Skewer the meat, ribbon style with 1 to 3 pieces on each skewer (5 to 6 oz. of steak on each stick). Bamboo skewers (6 to 10 inches) soaked in water work well. Season with Lowrey's Salt and grill 4-5 minutes on each side.
Alternative Marinade: 36 Hour Cajun Marinade
| 1/4 cup | cajun blend seasoning |
| 1/4 cup | olive oil blend |
| 1/4 cup | water |
| 2 teaspoons | dry mustard |
| 1/2 teaspoons | garlic powder |
More Info: Steak on a Stick was the subject of a quick in classroom one page marketing paper from my college days at OSU. I never made it till the mid 90's at the original Taste of the Town. We sold thousands per weekend the first couple years of the Taste.
They are made with great meat the end cut of a New York Strip Loin. I can explain that cut to you later, or bring one down. Steak on a Stick is flavorful and even more tender than a regular steak because of the preparation and marinade. Plus, they are easy to eat, right off the stick, like a corn dog!
They are made with great meat the end cut of a New York Strip Loin. I can explain that cut to you later, or bring one down. Steak on a Stick is flavorful and even more tender than a regular steak because of the preparation and marinade. Plus, they are easy to eat, right off the stick, like a corn dog!
