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1
Take your flank steaks and unroll them and try to trim any excess fat before you start to slice them into strips.
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2
Once you have done that take a sharp knife and slice each steak (across the grain) into strips thin enough to be tender but not too thin where they fall apart on the grille.
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3
2 steaks should yeild about 30-35 skewers .
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4
Place the steak in a gallon size baggie and add the hoisin garlic marinade , fresh chopped ginger , maggi sauce , and sherry wine .
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5
(optional pineapples) .
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6
make sure you get all the air out before you close it .
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7
Once you are done place in the fridge and keep in there for 24-48 hours.
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8
The day you are ready to cook them , take your skewers and soak them for a few hours .
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9
Once they are soaked , thread the steaks on each skewer but make sure you leave enough room on the skewer to hang off the grille and handle .
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10
Preheat the grille to high and place directly on the bottom row and continue to cook with the lid closed or open .
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11
They will be so juicy and thin that you will not need to keep them on long or baste them as they cook .
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12
Once each side has a SLIGHT burn to it take them off and serve.
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13
They are so awesome , you will not have to worry about yeilding 30+ of them b/c the smell from the grille will have them hanging over your back.
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14
The Soy vay hoisin garlic marinade should be easily available in most Shop Rites or other super markets Asian isle .
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15
I have made these for years and EVERY year I get people constantly showing up for BBQs for them alone.
