WEEKDAYS 1e|12c|p

Steak on a Stick

Hanger Steak Michael Symon
Just because you're grown up doesn't mean you can't have fun with your food.
skill level
Easy
time
Over 120min
servings
6
cost
$
Contributed by :
Just because you're grown up doesn't mean you can't have fun with your food.
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ingredients
  • 1 1/2-pound strip or flank steak
  • 1 tablespoon coriander seeds
  • Zest and juice of 1 orange
  • 1 tablespoon cumin seeds
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon chile flakes
  • Salt to taste
  • 2 sprigs marjoram (leaves only)
  • 4 cloves garlic (sliced)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 1/2-pound strip or flank steak
    Cut steak diagonally into ¼ in slices slices.
  • 2
    3 tablespoons extra virgin olive oil
    1 teaspoon chile flakes
    Salt to taste
    2 sprigs marjoram (leaves only)
    4 cloves garlic (sliced)
    1 tablespoon coriander seeds
    In mortar and pestle or food processor combine the coriander, garlic, marjoram, olive oil, chile flakes and salt. Pour marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for at least 4 hours to overnight.
  • 3
       
    Drain and discard marinade. Thread beef ribbon-style on 12 metal or soaked wooden skewers. 
  • 4
    Zest and juice of 1 lemon
    Salt
    1 tablespoon cumin seeds
    Grill beef, covered, over medium heat for 3-4 minutes on each side or until meat reaches desired doneness. Finish with lemon zest and a pinch of salt to serve.
 
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