I can think of only one way to beat these winter blues and that’s to get out, brush the snow off the grill and fire that bad boy up. It’s comforting to stand next to a hot grill, kind of like a cave man warming himself on an open fire
The smell of smoky meat on the grill is enough to warm you down to your very core. Steak on a stick is the answer. Steak on a stick is easy to manage, easy to eat and who doesn’t like steak on a stick! If it’s as cold where you are as it is for me in New York City then you will appreciate the warm Mediterranean flavors I used here. Get some steak, get some sticks and get grilling.
Marinated steak on a stick is a great party appetizer or main course - simple to prepare and loaded with flavor.
- 2 pounds steak (I used sirloin but pick your favorite cut), cut into 1 ½ inch square pieces
- 3 cloves garlic, minced
- 2 tablespoons oregano (I used fresh dried from my summer garden)
- 1 teaspoon white wine vinegar
- 4 tablespoons olive oil
- ½ teaspoon each of salt and pepper
- Your favorite hot sauce
- 8 wooden skewers that have been soaked overnight in water (or you can use metal)
- Aluminum foil to wrap the ends of the skewers
- Place the steak in a bowl with the garlic, oregano, vinegar, olive oil and ½ teaspoon of salt and pepper. Let this mixture sit for about 30 minutes.
- When you are ready light the grill and set it on high. Skewer your meat with 3 to 4 pieces per serving. Wrap the ends of the skewers tightly with aluminum foil to prevent burning if you are not using metal skewers.
- Put the skewers with meat on the hottest part of the grill for 2 to 3 minutes per side to get beautiful grill marks and a perfect sear. Serve NYC street style with a chunk of crusty bread and a shake or two of hot sauce.