Where’s the beef? Right here. Don’t mistake Beef Skewers for Beef Kabobs. The two are completely different creatures. Kabobs include vegetables. Skewers do not. Now that we have cleared up the confusion, let’s get down to grilling, shall we?
Let’s begin with the Teriyaki Glaze. I don’t know about you, but I have a number of different Teriyaki recipes. This particular recipe creates a thick glaze, perfect for a quick mopping. The glaze can be made in advance, cooked up directly on the grill, on a side burner or stove top. The beef skewers grill up quickly – about 8 minutes total grilling time.
We love to grill over a nice coal or wood fire. That said, when it takes 30 minutes or so to get a nice fire going, depending on time, sometimes Hubby will opt to grill on the smaller gas grill. It’s a matter of sacrificing a little smoke flavor for a quicker prep time. That is entirely up to you. Personally, we still opt for the fire grill – especially when you consider the soak time for the skewers.
I like to serve my Skewers over a nice bed of Fried Rice or Rice Pilaf.
Teriyaki Beef Skewers
1 Tablespoon Garlic, minced
1 teaspoon Ginger, minced
1 cup Soy Sauce
½ Cup Brown Sugar
2 Tablespoons Honey
1 Tablespoon Mirin
1 Tablespoon Cornstarch
¼ Cup Cold Water
Start your grill for medium heat (300-350 degrees). While the grill is heating, mince garlic and ginger. Set aside until ready to use.
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.
Stir together the corn starch and water and stir into the teriyaki mixture. Simmer another 5-7 minutes. Remove from heat.
Note: Sauce can also be cooked on a side burner or on the stove top.
2 lbs Flank Steak
16 Barbecue Skewers
2 teaspoons Sesame Oil
Salt and Pepper to taste
Sesame Seeds, optional for garnish
Cilantro or Green Onions, optional for garnish
Note: If you are using bamboo skewers, soak them in water for at least 30 minutes.
Bring the grill heat up to 400 degrees. Slice the steak across the grain in 1/4″ strips and thread the steak onto the skewers in a weaving fashion.
Grill for 2 1/2 minutes then flip. Grill another 2 1/2 minutes and flip again. Brush the top with some of the teriyaki glaze and cook for 2 more minutes. Flip, brush with glaze and cook for a final 2 minutes. Remove, sprinkle with sesame seeds and cilantro.
Looking to add more Teriyaki goodness to your backyard island get away? How about serving up some Chicken in Pineapple Boats?