Beef Teriyaki Skewers

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While mine aren’t nearly as pretty as those from OUR KrAzy kItChEn, these beef teriyaki skewers were outstanding. I’ve never really been able to nail the sweet sauce paired with meat before, but this one was easy- it just took some vigilance while the sauce was heating to make sure it didn’t burn as sugary sauces tend to do…not that I would know from personal experience, this is all hearsay of course. Since I’m currently home alone with the baby, I did mine on an indoor George Foreman grill- hence, I suspect, the lower aesthetic appeal than those done on a real grill. Regardless of what kitchen gear you use to make them, these will likely be a house favorite. I suggest keeping some of the sauce in a separate bowl for dipping once you finally get to nom on these- it’s so tasty, it’s worth having a little extra around.

Ingredients:

  • 1 flank steak
  • 16 bbq skewers
  • 2 tsp sesame oil
  • salt & pepper
  • cilantro
  • sesame seeds (*This wasn’t listed in the original ingredients list- hence the reason mine don’t have any on them. It was only mentioned later in the original recipe instructions.)

Teriyaki Glaze

  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 2 Tbsp honey
  • 1 Tbsp mirin
  • 1 Tbsp garlic, minced
  • 1 tsp ginger, minced
  • 1 Tbsp cornstarch
  • 1/4 cup cold water

If you are using bamboo skewers, soak them in water for at least 30 minutes.

1. Start your grill for medium heat (300-350f).  In a small sauce pan on the grill, mix together the soy sauce, sugar, honey, mirin, garlic and ginger and simmer for 15 minutes.  Stir frequently and keep an eye on your heat.  Sugary sweet sauces like this will burn quickly if your temps get away from you.

2. Stir together the corn starch and water and stir into the teriyaki mixture.  Simmer another 5-7 minutes.  Remove from heat.

3. Bring the grill heat up to 400f.  Slice the steak across the grain in 1/4″ strips.

4. Brush on sesame oil; season with salt and pepper.

5. Thread the steak onto the skewers in a weaving fashion.  Grill for 2 1/2 minutes then flip.

6. Grill another 2 1/2 minutes and flip again.  Brush the top with some of the teriyaki glaze and cook for 2 more minutes.

7. Flip, brush with glaze and cook for a final 2 minutes.8. Remove, sprinkle with sesame seeds and cilantro.
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One thought on “Beef Teriyaki Skewers

  1. Pingback: Recipe: Salmon Teriyaki | Beerfoodie

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