Beef Steak on a Stick Recipe

What Cut of Meat to Use for Beef on a Stick?

I think flank steak works best.

Skirt steak and sirloin are OK too.

In general, skirt steak will have more fat than flank steak and will be juicier as a result.

Both should be cut against the grain and be cooked to medium-rare to medium to stay tender and juicy.

Remove Beef From Packaging, Pat Dry, and Slice into Strips

Identify the grain direction, slice against it into 1/2″ thick strips

While you may be tempted to remove the fat, it won’t matter much. If you’re using flank steak, it’s already a fairly lean cut of meat.

If you’re using skirt steak, removing a nodule or two won’t matter much either.

This Marinade is for ~2.5 lbs of Flank steak

• 1/4 cup Tamari soy sauce*
• 1/4 cup rice vinegar
• 2 tablespoon sesame oil
• 3 tablespoon Gochujang
• 2 tablespoon freshly grated ginger
• 6 chopped scallions

Marinate meat overnight.

While the meat marinates, soak bamboo skewers in water.

I know substitutions are popular BUT don’t skimp on:

1. Gochujang
2. Ginger

These are the main taste contributors.

The Next Day or ~2 Hours Later, Put the Beef on the Stick

When putting the beef on the stick, I’ve found that a cross-hatch pattern tends to keep them on better than sliding up the beef.

Stick to 1 beef strip per skewer and don‘t stack the meat. This will only make the meat cook unevenly and take longer to grill.

Grill Beef on a Stick @ 400-450F

This should take 10-20 minutes depending on your grill.

Allow to cool for 5 minutes and enjoy!

Print Pin Recipe

Beef on a Stick

Savory, Sweet, with a Kiss of Heat from Gochujang

Active Time15 minutes mins

Marinating Time12 hours hrs

Total Time12 hours hrs 15 minutes mins

Author: Dylan Clay

Ingredients

• ▢ 2.5 lbs Flank steak

Marinade

• ▢ 1/4 cup Tamari Soy sauce
• ▢ 1/4 cup Rice vinegar
• ▢ 3 Tablespoon Gochujang
• ▢ 2 Tablespoon Sesame oil
• ▢ 2 Tablespoon Ginger grated
• ▢ 6 stems Scallions (greens and whites) chopped

Instructions

• Remove flank steak from packaging and pat dry with paper towel.
• Cut flank steak against the grain, into 1/2" thick strips.

Create the Marinade

• Combine marinade ingredients in a large mixing bowl.
  1/4 cup Tamari Soy sauce, 1/4 cup Rice vinegar, 3 Tablespoon Gochujang, 2 Tablespoon Sesame oil, 2 Tablespoon Ginger, 6 stems Scallions (greens and whites)

Marinate the Beef Overnight

• Put sliced flank steak and marinade into a 1 gallon storage bag.
• Work the marinade into the beef by massaging it.
• Marinate the beef overnight.

Putting the Beef on the Stick

• Once marinated, carefully dump excess marinade into the trash and put the beef strips on a serving tray.
• Using skewers, follow a cross-hatch pattern to keep the beef on the stick.

Grilling the Beef on a Stick

• Get your grill to 450F and then place the skewers on the grill.
• On my pellet grill I grilled on one side for 5-10 minutes, and then flipped them to the other side for another 5-10 minutes.

  On a charcoal grill this will take even less time.
• Once at your preferred doneness, enjoy!