Saturday, October 10, 2009

Steak on a Stick

Aaron Christensen

2-3 lbs of London Broil or Top Round Steak, sliced as thinly as possible (Tip: partially freeze meat and then cut for easier, thinner slicing)
1 c. oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 Tbsp. dry mustard
3 tsp. salt
1 Tbsp. pepper
1/2 c. wine vinegar
1-1/2 tsp. dried parsley
2 garlic cloves, crushed
1/3 c. lemon juice

Combine all ingredients and mix well. Add steak strips and mix thoroughly. Marinate 24 hours. Weave steak onto skewers and grill over hot coals or broil.

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