Description
Grilled Sticky Sesame Steak Skewers feature tender sirloin steak marinated in a flavorful blend of garlic, ginger, sesame oil, and tamari, then grilled to caramelized perfection with a sticky glaze. Paired with red onions and topped with fresh green onions and cilantro, this dish offers a delightful combination of smoky, sweet, and nutty flavors perfect for any grilling occasion.
Ingredients
Scale
Steak and Marinade
- 1½ pounds sirloin steak, cubed into large bite-size pieces
- ½ teaspoon ground white pepper
- 6 cloves garlic, grated
- 1 tablespoon ginger paste
- 1/3 cup dark brown sugar
- 2 tablespoons oyster sauce
- 2/3 cup low-sodium tamari (or low-sodium soy sauce)
- ¼ cup toasted sesame oil
- ¼ cup light olive oil
- 1½ tablespoons sesame seeds
Additional Ingredients
- 1 large red onion, diced into large pieces
- 1½ tablespoons cornstarch (mixed with 1½ tablespoons cold water to form slurry)
- Sliced green onions, for serving
- Chopped cilantro, for serving
Instructions
- Prepare the Steak: Toss the sirloin steak cubes in ground white pepper ensuring even coating, then set aside to rest while preparing the marinade.
- Make the Marinade: In a large bowl, whisk together grated garlic, ginger paste, dark brown sugar, oyster sauce, tamari, toasted sesame oil, olive oil, and sesame seeds. Add the cubed steak to the marinade, cover, and refrigerate for 3 to 4 hours to allow the flavors to infuse the meat deeply.
- Preheat the Grill: Heat your grill to 450°F (230°C) to ensure a hot surface that will sear the steak and develop grill marks quickly.
- Skewer the Steak and Onions: Thread the marinated steak pieces alternately with chunks of diced red onion onto metal skewers, preparing them evenly for the grill.
- Prepare the Glaze: Pour the leftover marinade into a skillet and bring it to a rolling boil over high heat, cooking for about 5 minutes to concentrate flavors and reduce slightly. Whisk in the cornstarch slurry gradually until the sauce thickens into a sticky glaze. Remove from heat and set aside, reserving ½ cup for basting and serving.
- Grill the Skewers – First Side: Place the skewers on the preheated grill grates, cover, and cook for 6 to 8 minutes or until clear grill marks form and the skewers release easily from the grill, indicating they are ready to turn.
- Grill the Skewers – Second Side and Glazing: Turn the skewers over and continue grilling for another 4 minutes. During this time, brush the cooked side of the skewers liberally with the reserved glaze. Flip again, brushing the other side with glaze, repeating the process several times until the glaze caramelizes on the meat and onions, creating a sticky and flavorful coating.
- Serve: Remove the skewers from the grill and sprinkle with freshly sliced green onions and chopped cilantro for a fresh finish. Serve immediately with the remaining glaze on the side as a dipping sauce.
Notes
- For best flavor, marinate the steak for at least 3 hours or overnight if possible to fully develop the sesame ginger infusion.
- Using metal skewers helps conduct heat evenly; if using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
- The glaze can be made ahead and stored refrigerated for up to 3 days; reheat gently before use.
- This recipe serves 4 and is perfect for a quick yet flavorful weeknight dinner or weekend grilling party.
- Adjust the grilling time slightly if your steak pieces are smaller or larger to avoid over or undercooking.
Nutrition
- Serving Size: 2 skewers
- Calories: 616 kcal
- Sugar: 20 g
- Sodium: 2512 mg
- Fat: 37 g
- Saturated Fat: 7 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 104 mg
