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Teriyaki Flank Steak Skewers

Kelly Senyei of Just a Taste

Servings

8

Prep Time

15 minutes

Cook Time

8 minutes

Fire up the grill (or stovetop grill pan!) for flame-kissed flavor in every bite of this party-perfect recipe. Tender Snake River Farms Flank Steak is threaded onto bamboo skewers then grilled until medium-rare. Finish them off with a quick-fix teriyaki sauce made with pineapple juice, soy sauce, garlic and brown sugar. This recipe does double-duty as either an appetizer or the main event served with rice or tucked into lettuce wraps.

Teriyaki Flank Steak Skewers

Ingredients

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    • 1 tablespoon olive oil

    • 2 teaspoons minced garlic
    • 1 teaspoon grated fresh ginger
    • 2/3 cup pineapple juice
    • 1/2 cup low-sodium soy sauce
    • 1/4 cup brown sugar

    • 2 teaspoons cornstarch, whisked with 2 tablespoons water

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    • 1 SRF Black® Flank Steak

    • Avocado or vegetable oil
    • Sesame seeds, for garnishing

    Directions

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      1. In a medium saucepan set over medium heat, add the olive oil. Once it is hot, and the garlic and ginger and cook, stirring, until golden and fragrant, about 2 minutes.

      2. Whisk in the pineapple juice, soy sauce, brown sugar and cornstarch mixture. Bring the mixture to a boil and cook, undisturbed, until it is thick and syrupy, about 3 minutes. Remove the sauce from the heat. (It will thicken as it cools.)

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      1. Slice the flank steak against the grain into 1/2-inch thick strips.
      2. Thread the strips onto the skewers.
      3. Preheat a grill or grill pan to medium-high heat. (If using a grill, oil the grates.)
      4. Sear the skewers on one side until they naturally release from the cooking surface. Flip once and continue cooking until they reach your desired doneness.
      5. Transfer the skewers to a plate then brush them with the prepared teriyaki sauce. Garnish with sesame seeds and serve.