WEEKDAYS 1e|12c|p

Steak on a Stick

Michael Symon
Servings: 6
2+ hr

Just because you're grown up doesn't mean you can't have fun with your food.

  • Ingredients
  • step-by-step directions
Steak on a Stick
  • 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)
  • Cut steak diagonally into ¼ in slices slices.
  • 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.
  • Drain and discard marinade. Thread beef ribbon-style on 12 metal or soaked wooden skewers. 
  • 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.
rate this recipe

Latest Recipes