Steak on a Stick
1 beef flank steak (about 1 1/2 pounds)
1/2 cup soy sauce
1/4 cup water
2 tbsp molasses
1 tbsp honey
1/2 tsp ground ginger
1/2 tsp garlic powder
2 tsp ground mustard
When you purchase the flank steak, have the butcher cut it into 1/4 inch slices (against the grain will make it more tender). If you slice it yourself it’s easier if partially frozen.
In a bowl, combine all the marinade ingredients. Pour 1/2 cup in a separate bowl for basting. Place remaining mixture in a gallon size zip-loc bag. Add the steak strips. If freezing, freeze at this point. Otherwise, Refrigerate for at least 4 hours.
Drain and discard marinade. Coat grill rack with non-stick cooking spray before starting the grill. Thread steak strips ribbon style on 12 soaked wooden skewers. Grill over medium heat for 3-4 minutes on each side or until desired doneness. Baste frequently with reserved marinade.