Description
These Beef Teriyaki Skewers offer a perfect balance of sweet and savory flavors with tender, marinated flank steak grilled to perfection. Ideal for a quick weeknight dinner or a flavorful appetizer, the skewers are coated with a homemade teriyaki sauce infused with garlic and ginger to elevate your grilling experience.
Ingredients
Scale
Meat and Seasoning
- 1½ pounds flank steak
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 12 wooden skewers (16 inches long)
Teriyaki Marinade
- ¼ cup low sodium soy sauce
- ¼ 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 Skewers: Soak the wooden skewers in water for at least 30 minutes prior to cooking to prevent them from burning on the grill.
- Season the Meat: Pat the flank steak dry and season it evenly with salt and pepper. Cut the steak into 1-inch cubes for easy skewering and even cooking.
- Make the Teriyaki Sauce: In a small saucepan, combine the soy sauce, water, rice vinegar, brown sugar, minced garlic, and ginger. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
- Thicken the Sauce: In a small bowl, mix the cornstarch with a tablespoon of water until smooth. Gradually whisk this slurry into the simmering sauce and continue to cook until the sauce thickens, about 1-2 minutes. Remove from heat and let cool slightly.
- Marinate the Meat: Toss the steak cubes in half of the prepared teriyaki sauce, coating them thoroughly. Allow the meat to marinate for at least 10 minutes to absorb the flavors.
- Assemble the Skewers: Thread the marinated steak cubes evenly onto the soaked wooden skewers, distributing the meat to ensure even grilling.
- Grill the Skewers: Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 3-4 minutes per side, turning once, until the steak reaches your desired level of doneness.
- Glaze and Serve: During the last minute of grilling, brush the skewers with the remaining teriyaki sauce for an extra burst of flavor and a glossy finish. Remove from the grill and serve immediately.
Notes
- For best results, use flank steak as it grills quickly and remains tender when cooked properly.
- Ensure the wooden skewers are fully soaked to avoid burning while grilling.
- Marinate the steak for longer if time permits to deepen the teriyaki flavor.
- Serve with steamed rice or grilled vegetables for a complete meal.
- Leftover skewers can be refrigerated for up to 2 days and reheated gently before serving.
