Best 7 Spicy Steak On A Stick Recipes

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**Tantalize your taste buds with our delectable spicy steak on a stick, a culinary journey that promises an explosion of flavors. This dish is a symphony of tender, juicy steak, expertly marinated and grilled to perfection, then skewered and coated in a tantalizingly spicy sauce. Each bite delivers a harmonious blend of heat, smokiness, and savory goodness. Our diverse collection of recipes offers a range of options to suit every palate, from classic to adventurous. Whether you prefer a traditional marinade or a more exotic blend of spices, we have the perfect recipe for you. Get ready to fire up your grill and embark on a flavor-packed adventure with our spicy steak on a stick.**

Here are our top 7 tried and tested recipes!

STEAK ON A STICK



Steak on a Stick image

A quick and easy, very tasty version of the teriyaki steak-on-a-stick that you get from a Chinese restaurant. It's great as an appetizer or even as finger food at a football watching party! I also use it for just plain old regular steaks to grill! Either way, it's awesome! My uncle came up with the recipe and gave it to my mother, who passed it on to me! LOVE it!

Provided by Dominique Lynne

Categories     100+ Everyday Cooking Recipes

Time 8h20m

Yield 20

Number Of Ingredients 10

½ cup soy sauce
¼ cup olive oil
¼ cup water
2 tablespoons molasses
2 teaspoons mustard powder
1 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder
2 pounds flank steak, cut into thin strips
32 wooden skewers (8 inch long) soaked in water

Steps:

  • In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
  • Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.
  • Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

Nutrition Facts : Calories 110.3 calories, Carbohydrate 2.2 g, Cholesterol 18.6 mg, Fat 6.6 g, Fiber 0.1 g, Protein 10.2 g, SaturatedFat 1.9 g, Sodium 386.3 mg, Sugar 1.3 g

STEAK ON A STICK



Steak on a Stick image

I combine molasses, mustard and soy sauce to make these the most robust kabobs you've ever tasted. You'll never miss the oil in this hearty marinade. -Jennifer Schwerin of Rockford, Illinois

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 beef flank steak (1-1/2 pounds)
1/2 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons molasses
2 teaspoons ground mustard
1 teaspoon ground ginger
1/2 teaspoon garlic powder

Steps:

  • Freeze steak for 1-1/2 hours. Cut diagonally into 1/4-in. slices. In a small bowl, combine the remaining ingredients. Pour 1/4 cup into another small bowl for basting; cover and refrigerate. Pour remaining marinade into shallow dish; add beef. Turn to coat; cover and refrigerate for at least 4 hours., Drain and discard marinade. Thread beef ribbon-style on 12 metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill beef, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until meat reaches desired doneness(for medium, a thermometer should read 140°; medium-well 145°), basting frequently with reserved marinade.

Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 617mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

SPICY STEAK MARINADE



Spicy Steak Marinade image

My family loves this slightly spicy marinade, we've even cooked it down and added tomato sauce and made it into a type of basting/barbeque sauce. Place steaks in a resealable plastic bag and pour marinade over the top. Allow to rest for at least 2 hours, preferably overnight for best flavor and tenderness.

Provided by Jesi A.

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

½ cup water
¼ cup Worcestershire sauce
¼ cup soy sauce
2 tablespoons prepared yellow mustard
1 tablespoon minced onion
½ teaspoon minced garlic
¼ teaspoon red pepper flakes

Steps:

  • Combine water, Worcestershire sauce, soy sauce, mustard, onion, garlic, and red pepper flakes in a bowl.

Nutrition Facts : Calories 29 calories, Carbohydrate 5.4 g, Fat 0.4 g, Fiber 0.5 g, Protein 1.4 g, Sodium 1157.1 mg, Sugar 2.2 g

BEEF ON A STICK



Beef on a Stick image

"My daughter's friend gave her this simply great-tasting marinade recipe," writes Lois Weigel from Mountain Home, Arkansas. "We made it healthier just by using a reduced-sodium soy sauce!"

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 kabobs.

Number Of Ingredients 9

1/3 cup reduced-sodium soy sauce
3 tablespoons honey
2 tablespoons canola oil
2 tablespoons cider vinegar
2 tablespoons hoisin sauce
1 tablespoon brown sugar
1-1/2 teaspoons Worcestershire sauce
2 garlic cloves, minced
1 boneless beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

Nutrition Facts : Calories 161 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 174mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

STEAK ON A STICK



Steak on a Stick image

When I make these I always think about "mystery meat on a stick" at fairs & carnivals, although I think these are much better! I use this as an appetizer but use it any way you like. Although the recipe calls for flank steak, I usually use sirloin steaks as I have it in the freezer more often.

Provided by Sassy in da South

Categories     Steak

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

1/2 cup soy sauce
1/4 cup olive oil
1/4 cup water
2 tablespoons molasses
2 teaspoons mustard powder
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 lbs flank steaks, cut into thin strips
32 wooden skewers, soaked in water (8 inch long)

Steps:

  • In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder.
  • Seal and shake the bag to mix together.
  • Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate. (I usually leave it longer, like until the next day.).
  • Preheat the oven's broiler.
  • Thread meat onto skewers and place on a broiling rack.
  • Broil the steak for 3 to 4 minutes on each side.
  • Arrange on a platter to serve.

HOT 'N' SPICY FLANK STEAK



Hot 'n' Spicy Flank Steak image

With its flavorful marinade, Julee Wallberg's flank steak makes a succulent meal. "I received this recipe from a friend, and it's been a family favorite ever since."-Julee Wallberg, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

3 tablespoons brown sugar
3 tablespoons red wine vinegar
3 tablespoons sherry or reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon canola oil
1-1/2 teaspoons crushed red pepper flakes
1-1/2 teaspoons paprika
1-1/2 teaspoons chili powder
1-1/2 teaspoons Worcestershire sauce
3/4 teaspoon seasoned salt
3/4 teaspoon garlic powder
3/4 teaspoon dried parsley flakes
1 beef flank steak (1-1/2 pounds)

Steps:

  • In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.

Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 326mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

SPICY BEEFSTICK



Spicy Beefstick image

Spicy beefstick, great for camping, tailgating, or just hanging out with buddies drinking beers.

Provided by BUCKS45

Categories     Appetizers and Snacks     Spicy

Time 6h15m

Yield 15

Number Of Ingredients 13

4 pounds ground beef
1 pound spicy pork sausage
2 ½ teaspoons mustard seed
2 ½ teaspoons liquid smoke flavoring
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
5 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon cracked black pepper
1 tablespoon caraway seed
2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons red pepper flakes

Steps:

  • In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.
  • For the next three days, knead the meat for 5 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
  • Preheat the oven to 200 degrees F (95 degrees C). Place the logs onto a broiler pan to catch the grease. Bake for 6 hours in the preheated oven. Turn off the oven, and leave the logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.3 g, Cholesterol 90.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 24.9 g, SaturatedFat 8 g, Sodium 2680.7 mg, Sugar 0.4 g

Tips:

  • Choose the right cut of steak: Flank steak, skirt steak, or hanger steak are good choices for this recipe because they are relatively thin and cook quickly. You can also use a more tender cut of steak, such as filet mignon or strip steak, but you may need to adjust the cooking time.
  • Marinate the steak: Marinating the steak in a mixture of spices and oil helps to tenderize the meat and add flavor. You can use a simple marinade made with olive oil, garlic, and herbs, or you can get more creative with your marinade ingredients. Just be sure to marinate the steak for at least 30 minutes, or up to overnight.
  • Cook the steak over high heat: This will help to sear the outside of the steak and keep the juices inside. You can cook the steak on a grill, in a skillet, or under the broiler.
  • Don't overcook the steak: Steak is best when it is cooked to medium-rare or medium. Overcooked steak will be tough and dry.
  • Let the steak rest before serving: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
  • Serve with your favorite dipping sauce: A spicy steak on a stick is delicious with a variety of dipping sauces, such as chimichurri, salsa, or horseradish sauce.

Conclusion:

Spicy steak on a stick is a delicious and easy-to-make appetizer or main course. By following these tips, you can make sure that your steak is cooked perfectly and full of flavor. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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