Description
Enjoy tender, flavorful beef teriyaki skewers grilled to perfection. This easy recipe features juicy slices of flank steak marinated in a savory homemade teriyaki sauce, threaded onto skewers, and grilled until caramelized. Perfect for a quick dinner or party appetizer, these skewers are garnished with toasted sesame seeds and fresh parsley for an added touch.
Ingredients
Units
Scale
For the Beef
- 1 1/2 pounds flank steak
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 16 inch wooden skewers (12)
For the Teriyaki Sauce
- 1/4 cup soy sauce low sodium
- 1/4 cup water
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 3 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 2 teaspoons cornstarch
Instructions
- Prepare the Beef: Slice the flank steak across the grain into ¼ inch thick slices. Season with salt and pepper, then wrap in plastic wrap and refrigerate until ready to use, ideally 15 minutes.
- Soak Skewers: Place the wooden skewers in a container with enough water to cover them and soak for about 10 minutes to prevent burning on the grill.
- Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, water, rice vinegar, brown sugar, minced garlic, and ginger. Whisk together and bring to a boil over medium heat. Continue whisking until the sauce thickens slightly, about 2-3 minutes. Remove from heat and stir in the cornstarch mixed with a little water if needed for extra thickening.
- Assemble the Skewers: Thread approximately 2 pieces of beef onto each skewer, ensuring not to crowd them for even cooking.
- Grill the Skewers: Preheat the grill to medium-high (around 375°F). Place the skewers on the grill and brush generously with the teriyaki sauce on both sides. Grill for 4-5 minutes per side, turning occasionally, until the beef is cooked to your desired doneness and has a nice caramelized glaze.
- Finish and Serve: Remove from the grill and garnish with toasted sesame seeds and chopped parsley if desired. Serve hot with extra sauce on the side.
Notes
- For easier slicing, freeze the steak for 10-15 minutes prior to cutting into thin slices.
- Soaking wooden skewers prevents them from burning; alternatively, use metal skewers.
- You can substitute other steaks like sirloin or ribeye depending on your preference.
- Adjust grilling time for thicker or thinner beef slices to avoid overcooking.
- The sauce can be stored in the fridge for up to 1 week and used for other dishes.
Nutrition
- Serving Size: 1 skewer with beef and sauce
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 60 mg
