Cooking and Baking

The BEST grilled beef skewers.

Hey Everyone, this dish is a MUST try.

This dishes simplicity makes it pleasurable, yet the variation of flavors make it a true delight to devour. This dish is perfect for entertaining because you need no utensils to eat it, this dish defines great finger food.

If you get the chance to make it (which highly suggest)

i would love to see how its looks, or just hear about how it went.

You can email me and tell me how it went, or email me pictures of it.

Jakesworldofculinary@gmail.com

Thanks! =)

About This Recipe

Yield:4
Active time:1 hour
Total time:2-4 Minutes
Special equipment:Cutting board, long knife, wood/metal skewers, outdoor, or indoor grill.

Ingredients

Marinade
-
Garlic
3 Cloves- Minced
Fresh Ginger
2 Inch piece- Thinly Sliced
Fresh Cilantro
2 Tablespoons- Minced
Fresh Scallions
2 Tablespoons- Thinly Sliced
Soy Sauce
¼ Cup
Teriyaki Sauce
¼ Cup
Peanut or Vegetable Oil
2 Tablespoons
Black Pepper
½ Teaspoon-Ground
Flank Steak
1 ½ Pounds

Procedures

Directions
-In a 1 gallon zip-top bag, combine the garlic, ginger, cilantro, scallions, soy sauce, teriyaki sauce, oil, and pepper.
-Lay the flank steak on a cutting board, and pick a knife to prepare the flank steak. (I prefer a long knife like a chef’s knife/boning knife)
-Flank steak has long muscle fibers that all run the same way. You will want to cut perpendicular to theses fibers. This will shorten the connective tissue of the beef, making it more tender. Cut the flank steak into ¼ inch strips.
-Place the strips into the bag of marinade.
-Seal the bag, and turn it to evenly distribute the meat among the strips of flank steak.
-Place the bag in a bowl, and move to the refrigerator to marinate for 1 hour.
-After the hour, remove the meat from the refrigerator
-Preheat your grill to high. You may also cook inside on a grill pan. If you do this option you may need to cook the meat in batches due to overcrowding in the pan.
-Take the wood skewer, and one strip of meat, insert the stick ½ inch from the edge of one piece of the meat. Weave the skewer through the meat every ½ inch until you reach the end of the strip of meat.
-Use your hands to slide the weaved clump of meat evenly down the skewer.
-Evenly place the skewered meat on an oiled and cleaned grill grate. You will want to place the skewers running diagonally to the way that the grill grates are running. This will ensure that the meat is touching the grates in as many places as possible to create even charring.
-Depending on your desired doneness, cook the meat for 1-2 minutes per side.
-Serve immediately, and enjoy!

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