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Tiki-Style Beef Teriyaki Skewers
Note: Leftover sauce can be stored in the refrigerator in a sealed container indefinitely. For an even more tiki experience, serve the skewers on top of grilled pineapple slices with maraschino cherries.
Tiki-Style Beef Teriyaki Skewers
About This Recipe
| Yield: | 4 to 6 |
| Active time: | 30 minutes |
| Total time: | 2 to 5 hours |
| Special equipment: | Grill or grill pan |
| This recipe appears in: | Tiki Week: Tiki-Style Beef Teriyaki Skewers |
| Rated: |   |
Ingredients
- 1/2 cup sake
- 1/2 cup mirin
- 1 cup Japanese shoyu
- 1 1/2 cups pineapple juice
- 3/4 cup sugar
- 4 cloves garlic, smashed
- 1 carrot, roughly chopped
- 6 scallions, roughly chopped
- 1 pound beef flank steak, thinly sliced against the grain into 1/8th to 1/4-inch strips (about 16 strips total)
Procedures
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1
Combine sake, mirin, shoyu, 1 cup pineapple juice, sugar, garlic, carrot, and scallion greens in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, whisk to combine, and cook until the mixture is syrupy and reduced to 1 1/2 cups, about 1 hour. Strain through a fine mesh strainer and allow to cool slightly.
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2
Combine remaining 1/2 cup pineapple juice with 1/2 cup reduced sauce and pour into a gallon-sized zipper-lock bag. Add sliced beef to bag and turn to coat. Allow to marinate for at least 1 hour and up to 4.
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3
Preheat a coal or gas grill to high heat, or preheat a grill pan over high heat until smoking. Place skewers on grill and cook without moving until charred, about 2 minutes. Flip and cook until second side is well charred, about 2 minutes longer. Brush with sauce, and allow them to cook for 15 seconds longer. Transfer to a plate, brush with more sauce, and serve, passing extra sauce at the table.
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