Grilled Teriyaki Skewers
The name "teriyaki" comes from the Japanese meaning "shiny grilled."
Make the Tare
A traditional Japanese tare is made by reducing soy sauce, mirin, sake, and sugar with aromatics. For this Tiki-style sauce, I like to add garlic and scallions, along with some pineapple juice.
Flank is the cut of choice for uniform, tender skewers.
Cut on the Bias
Use a sharp knife to cut thin strips of meat across the grain on a bias to maximize surface area for browning.
Ready to Marinate
A pound of flank should give you a good 16 slices or so.
Use some of the reduced tare mixed with more pineapple juice to marinate the meat. The bromelain in the pineapple will tenderize the meat. Don't let it marinate for too long (no longer than 4 hours) or it'll get too mushy.
The easiest way to skewer the meat is to feed it accordion-style onto the skewer, then...
...stretch it back out flat.
Ideally, you should cook these over live coals, but a grill pan will do just fine in a pinch. Just make sure it's smoking hot before you lay down your meat. Cook until the first side is nicely charred, then flip'em.
Let'em cook on the other side until cooked through, brushing them with extra sauce for the last 15 seconds or so.
Sauce and Serve
Drizzle with extra sauce, and serve.