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!
New York Strip Steak
Skirt steak is perfect for grilling, and is versatile enough for salads, sandwiches, kebabs, or just a stand-alone grilled steak. Taking just 15 minutes to marinate the skirt steak before grilling adds a lively and delicious union of sweet, tangy, and spicy.
The secret ingredient to Dad’s super-delicious steaks is maple syrup.
Light brown sugar and honey are blended with soy sauce, garlic, and green onion to make a savory sweet marinade for flank steak.
Pork steaks are made tender and succulent by slow-roasting in mushroom sauce.
Flavorful flank steak is marinated for several hours in a marinade of lemon zest, olive oil, rosemary, and garlic, then grilled to perfection.
In this non-traditional steak sandwich, the steak is cut into thick strips, so we’re able to get a nice sear on the outside without having to worry about the inside overcooking.
An easy to make classic featuring tasty hamburger ‘steaks’ smothered in gravy and onions. It’s a great way to dress up a pound of ground beef and you probably have all the ingredients on hand!
Tuna steaks are a perfect candidate for grilling, and a sweet, tangy marinade keeps them moist and flavorful.
Colling Hammond 
