Fall is here! The air is crisp, leaves are falling, and football is on the TV and at your local school. That means it’s tailgating and gametime snacking!! Woohoo! I just love snack-y party type foods.
Kingsford Charcoal and Walmart have teamed up to help you “Up Your Game” this fall with great recipes and grilling tips. In honor of that partnership, they asked me to come up with a new steak recipe.
To me, gametime is party time–when folks are chatting, watching the game, wandering around. I don’t want to be balancing a plate on my knees and using a knife and fork while watching the game. Finger food is my preference! So I knew my steak recipe had to be finger friendly.
I also wanted something that served a crowd, but I don’t want to spend a fortune on it. So I knew I’d have to use an economical cut of beef. Walmart has really nice looking steak these days (If you haven’t been by the meat counter lately, really, you should take a look). They stock high-quality, USDA Choice–grade 100% beef which are perfect for all kinds of cooking methods, from grilling to pan-searing.
Finally, everything is better on a stick–so steak on a stick was the obvious choice. But rather than do a basic steak I wanted to really jazz it up and make it company ready. We adore Korean food–Yankee Bill loves the stone bowl Bi-Bim-Bap, but my favorite dish is the Beef Bulgogi.
So that’s it, that’s how Beef Bulgogi on a Stick was born! It’s made from a more economical Chuck Shoulder Steak cut thin–That was $6.46 a lb at Walmart, but I only needed 1 1/2 lbs (it was actually 1.68lbs for $10.85). That made about 15 skewers. It was hard to count because the kids kept sneaking them when I wasn’t looking.
To make the Bulgogi on a Stick I cut the Chuck Shoulder Steak from Walmart into strips. Then added them with the marinade into a gallon sized Ziplock Freezer Bag. I like to use a bag for marinating because you can use less liquid–just push all the air out of the bag and seal and you’ll have the meat in contact with the marinade! After marinating for 6 hours (up to a couple of days) you just thread the strips on to wooden skewers that you’ve soaked in some water for about 30 minutes.
For grilling I pulled out my little Weber Smokey Joe portable charcoal grill. I’ve had this little kettle grill since right after college–so it’s over 20 years old and still works like a champ. I’ll tell you–it’s a great $29 dollar investment!
I’m not so fond of starter fluid on my charcoal, so I use a Charcoal Starter Chimney. You crumple up some paper and stick it in the bottom, then you pour charcoal on the top (there is a metal grate with holes between the two). Light the paper, it starts the charcoal on fire and gives air flow to get it all going. You just leave it sitting there until the coals are all nicely covered with a fine layer of white ash. Then you use a heatproof glove (I’ve got a potholder glove) to pick up the chimney by the handle and pour it into the grill. The Kingsford Original Charcoal (available in a twin pack for just $13.38) lit easily this way and provided a nice even heat.
Grilling was easy-the thinly cut meat cooked quickly! That’s great for gametime too, after all who wants to spend all their time cooking while everyone else is watching the game? To serve just stack them on a platter and let your guests grab them and go!
Beef Bulgogi on a Stick
- 1 1/2 LB Thin Cut Chuck Shoulder Steak
- 1/2 C Soy Sauce
- 2 TBS Sugar
- 2 TBS Sherry
- 2 TBS Sesame Oil
- 4 Cloves Garlic Minced
- 1/4 tsp Pepper
Slice steak into strips about 3/4 inch wide and place in a gallon freezer bag.
In a bowl, mix together remaining ingredients. Pour over steak in the bag.
Squeeze out as much air as possible and seal, then "squish" around the meat and marinade. Refrigerate for 6 hours up to 2 days.
Thread marinated meat on skewers and grill over a medium heat until cooked through.
If you are using wooden skewers, soak for 30 minutes prior to using so they don't catch fire on the grill.
Recipe doubles easily.