This is so easy, it's hardly a recipe. We had to post it though because it is so good! The meat is tender, juicy and flavorful.
You let it marinate as you get the rest of your meal ready, including the time it takes to skewer the meat. The grilling time is quick too, because the meat is so thin.
My dad says it's the best "stick meat" he's ever had. That's saying something! My family loves these with a big side of Rutabaga Fries. Really.
I will post the delicious recipe for those fries soon. They have about the 4th of the carbs that potatoes do - and we have some tricks we use to prepare them. Stay tuned!
Black Angus Stick Meat Recipe:
2 pounds Black Angus flap meat, sliced with the grain, into strips
Tamari (or favorite soy sauce if you are not concerned about gluten)
Balsamic vinegar (We like Costco's Kirkland brand)
Skewers
Melted coconut oil
Outdoor grill
Method:
Place the flap meat in a bowl. Sprinkle with Tamari and balsamic vinegar.
Toss to coat well and let marinate from 30 minutes to 2 hours, while you are preparing the rest of your meal.
Weave the strips of meat onto skewers.
Brush the meat with melted coconut oil to prevent the meat sticking to the grill.
Grill on an outdoor grill, leaving the insides still pink.
Enjoy!
Leila & Nancy
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