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Stick it! Ginger Garlic Steak Satay

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I've said it many times before (as evidenced here, here, and here): everything seems to taste better on a stick.

I made these simple Asian inspired steak satays for a school pot luck last week (it was for adults, mind you) and it really was a sight for me to behold all the parents, sticks in hand, dipping and chomping away at them. One of the reasons they all disappeared as fast as they did was because I showed up with less food than I originally planned for. As I was packing everything up for the event, I noticed that Chloe (my big time meat lover) had been sneaking them off the platter one after the other and eating them in the corner. Suffice to say this is a dish for all ages.

It's easy to prepare and I'm betting you already have the marinade ingredients in your cabinet. If you don't have fresh ginger or garlic on hand you could certainly substitute dried, but I'm a fan of using the fresh variety whenever possible. You can throw the whole dish together 20 minutes before you're ready to start broiling or grilling, or you can let the meat sit in the marinade all day so it really soaks up all the succulent flavors. Either way, you can't go wrong.

So whether you're going to a pot luck or just making a simple meal for your brood, this is an easy weeknight entree that will definitely "stick" to everyone's ribs.

Ginger Garlic Steak Satay

  • Prep Time: 5 mins,
  • Cook Time: 4 mins,
  • Rating:
    Rate this recipe
I've said it many times before (as evidenced here, here, and here): everything seems to taste better on a stick. I made these simple Asian inspired steak satays for a school pot luck last week (it was for adults, mind you) and it really was a sight...

Ingredients

  • 1 pound flank steak
  • 1 garlic clove minced (about 1 teaspoon)
  • 1 inch fresh ginger, grated (about 1 teaspoon)
  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon lime juice

Preparation

  1. 1. In a large bowl, whisk together the garlic, ginger, soy sauce, sugar, and lime juice.
  2. 2. Cut the flank steak into 1/4 inch thick strips that are 5 inches long.
  3. 3. Place the steak strips into the bowl and coat in the marinade. Cover and refrigerate 20 minutes, or up to 8 hours.
  4. 4. Thread steak onto wooden skewers, cover the end of skewers with a piece of foil so they don't burn and grill or broil for 2 minutes on each side.

Accompaniments: Peanut Dipping Sauce

Ginger Garlic Steak Satay

Nutrition Information

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Comments






  1. Gabriela

    March 30, 2014 at 3:45 pm

    My whole family enjoyed the flavor of the flank steak. Did not make the dipping sauce, but I made the sticks and everything. We enjoyed the meal very much.

  2. Ruth

    October 1, 2012 at 7:50 am

    Made these last night with venison and chicken, under the broiler. WOW! They were incredibly easy and delicious. How do I know this recipe is a keeper? Because the husband actually used the peanut dipping sauce and left the ketchup in the fridge! Even the “picky” 5-yr old enjoyed his “chicken on a stick”, but the dipping sauce was a little spicy for him.

  3. Johanne

    September 27, 2012 at 10:53 am

    Garlic love :-) I know it’s a typo but it is love for me!

    • catherine

      September 27, 2012 at 1:13 pm

      Haha! That’s a good typo. ;)

  4. Xenia

    September 27, 2012 at 10:02 am

    I want to make these with the Peanut dipping sauce but the link for the sauce takes me to a blank page. Looks Awesome though and my little man loves steak.

  5. Rebecca

    September 27, 2012 at 9:47 am

    I recently learned that my son is allergic to soy. I love the flavor that soy sauce can give to a dish. Do you have any suggestions for a good substitute? Thanks!

    • Jennifer

      September 27, 2012 at 5:31 pm

      I believe Braggs is still made from soy protein but coconut aminos is another soy sauce alternative with no soy.

    • catherine

      September 27, 2012 at 1:16 pm

      Bragg’s Liquid Aminos! Tastes just like soy sauce!

    • Michelle T.

      September 27, 2012 at 1:13 pm

      I use Bragg’s Liquid Aminos as a Soy Sauce substitute. It tastes very similar, but make sure you use a lot less that you would with soy sauce because it has a very strong flavor.

      • Rebecca

        October 9, 2012 at 2:58 pm

        Thanks everyone for your help!

  6. Ruth

    September 27, 2012 at 8:28 am

    Definitely going to try these this weekend – they look so easy and delish. Thinking I will use venison instead of beef though, and also make some chicken ones too!