Steak on a Stick
Steak on From preparation to the plate, this recipe takes roughly 8 hours and 20 minutes.
Instructions
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.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
![Matanzas Creek Alexander Valley Merlot]()
Matanzas Creek Alexander Valley Merlot
A medium purple color. Flavors of satsuma plum, dark chocolate covered raspberries, and allspice aromas primarily. On the palate, this is a classic Merlot with good concentration. It is savory and medium bodied with velvety tannins. Homemade cherry pie tart and sandal wood aromas are perceived easily when tasting.